Since the early 1990s the Australian whisky industry has gone from strength to strength, and without doubt can now be considered as one of the main forefathers of the world whisky revolution. Led by and large, but not exclusively from distilleries in Tasmania and thanks to such dramming pioneers as Bill Lark, there are now over 20 distilleries producing drams from the land they call 'Down Under'.
My own antipodean adventure of all things distilled and delicious began in 2010, when my senses were seduced by the bountiful and beautifully balanced corker of a cask; LD89, from the Lark Distillery. Since then it’s well and truly been a case of not looking back, having since enjoyed a wealth of wondrous whisky wares from the likes of Bakery Hill, Belgrove and Sullivans Cove.
Both have been matured in French ex-sherry oak barrels that have been re-coopered down to a size of 100 litres, helping to deliver an added abundance of intensity and an extra dose of dramming va va va voom!
|Overeem Sherry Cask 43%|
Dark chocolate covered coffee beans make for the next set of sensations, as does the waft from a tray of warm vanilla danish and a slice of pumpkin pie topped with a ground of black pepper.
The palate kicks off with the filling from a hot McDonald’s apple pie, a light flurry of mixed spice, clove studded clementines and a bowl of stewed prunes.
A few squares of Cadbury Bournville chocolate and a developing wood spiced edge make for the next set of palatable pleasures, along with an assortment of sweet and sour candies.
|Overeem Sherry Cask CS 60%|