“We can’t stop here, this is bat country!” – Hunter S. Thompson
All the Coffeeneuring and Vinouring posts on here got me thinking. I’m not much of a wine drinker, but I do love a good whisky or dark rum every now and then. So I had an idea …
… Could Whiskyneuring be a thing?
More and more barrels of Tasmanian Whisky are reaching maturity!
Last week I booked myself on a Foundations in Distilling course. I’ve always had an interest in distilling and the unique blend of science and art that goes into crafting the perfect spirit. Tasmania is really making a name for itself in Gin and Whisky circles and this will continue as more barrels from younger distilleries start maturing.
Knowing I was going to have a few tasty nips, I left the motorbike at home and opted to cycle to the venue. Safety first! I threw a set of flat pedals on my road bike and cycled up to the distillery. On the day the nine of us on the course got to sit down and chat with Rex – the owner of Nonesuch Distillery – about how he got started and how he’s positioned himself in the craft distillery scene down here.
It was an eye opening couple of hours as Rex runs his entire operation in a shed that’s smaller than mine. He’s quite the character and loves to spin a good yarn.
Rex from Nonesuch. That beautiful copper pot still would easily fit in my shed!
To be called Whisky, the distilled white spirit must be matured in oak barrels for a minimum of two years. That’s why many start-up distilleries sell Gin in the meantime. There’s no maturing or waiting around. You can get some cash flow while you’re waiting for your barrels of whisky to mature! Nonesuch’s first Whisky is due for release in January 2019.
Sullivan’s Cove has won Best Whisky in the World. Twice. I got to sample a bottle of their top shelf product as part of the course. It was delicious even to my untrained pallet! I didn’t buy a bottle as $350 is still a little steep for my pockets. Although, Christmas is coming so maybe I’ll treat myself.
So … Whiskyneuring. Is it a thing? 🙂