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Located in Tasmania, the Hellyer’s Road distillery produces a single malt which can be classically fruity, intensely peaty, or, as with this version, full of gusto and complexity, delicately influenced by finishing in a cask previously used for wine made from the king of Burgundy grape varietals, Pinot Noir.
Profile: fine wood, marzipan notes, black grapes. Vanilla, floral (lily, hyacinth). Liquorice, peat. Rose honey. Spices (pepper, curry, cinnamon). Bourbon vanilla, parsley and dill.
Still bottled at 46.2%, without chill-filtering or the addition of caramel, the single malt from the Hellyers Road distillery is a genuine product of the terroir. Unlike many other whiskies, its mashing, distillation and bottling are all carried out on site and the majority of its malt is produced in the region. Distilled for the first time in 1999, the whisky owes it character, not just to the richness of the land from which it is produced, but also to a cool climate that favours long maturation, to its skilful cask ageing techniques and to the diversity of the range it produces, which includes peated and unpeated bottlings, as well as classic maturations and special finishes.
The largest micro-distillery in Australia (producing 100,000 litres per year), Hellyers Road was founded in 1997. Located on the island of Tasmania, which is known more for its wines, salmon and lush green landscapes, the distillery owes its existence to a passion for whisky shared by the owner of a milk cooperative and a professional distiller: together they decided to create a new “milk”, which was malted and in a rather more Scottish style! Distilled for the first time in 1999, the quality of the whisky was quickly appreciated by connoisseurs, and is now one of the islands best exports, and among Australia’s most well-known whiskies.