So ... what's the best malt for summer dramming?
in the summer I choose less peaty and smoky one's and also less dark sherry bottlings.
It's a little bit like drinking wine in the summer - you take the light one.
So I really take Lowlands for example ( especially St. Magdalene / Linlithgow ) Rosebank or Littlemill.
IMO they fit perfectly to a warm summer evening in the garden.
Enjoy your dram,
FG wrote:So I really take Lowlands for example ( especially St. Magdalene / Linlithgow ) Rosebank or Littlemill.
Saint Magdalene 19yo... a perfect malt for summer and winter? There is no such thing as winter in California I'm afraid.
Sullivans Cove made the mistake of making some really good spirit, then choosing to mature it in cheap and nasty casks. The stuff they released in the early days was very, very bad. More recent bottlings have been tremendous improvements, but they're struggling to win the fight against the bad reputation they developed. I think they are now bottling under a different name, (something like Old Hobart).
There is also the Lark Distillery, which makes a beautiful malt.
These three distilleries are in Tasmania, which is the island state off the mainland, just south of Victoria.
There is another distillery in Melbourne called Bakery Hill which released the first of its expressions last year. Jim Murray has given it rave reviews in the 2005 Whisky Bible. There are three bottlings - a Classic Malt, a Peated Malt, and a Double Malt. All three are well crafted and pleasant to drink.
Admiral wrote:Cradle Mountain........Sullivans Cove ....... Lark Distillery............Bakery Hill .
It appears there's a lot I don't know about whisky - including australian whiskey! Could you tell us if australian whisky have some special "tastes" as a result of your warm climate? I'm very curious about this because your wines share a certain specific "features" in the taste that profoundly affect the taste.
I would say your wines have unfortunately slipped in quality the last 10 or so years with too much woodchips and caramell. The chardonnay sucks big time and is far too "tropical" in it's flavours but there are still a few very good ones to look out for!
Curious about your whiskey though?
They all use Mount Franklin Barley, which is recognised as the premium variety in this country.
They all get the barley malted at nearby beer brewerys, and I think one of them even has the wash prepared at the brewery.
They all use quite small casks, and the majority of them are bottled at 3 to 4 years old. The industry is not big enough or profitable enough to enable the distillers to lay casks down for long periods of time. (There are exceptions, naturally - one or two casks appear every now and then with a few more years under their belt).
All the current distilleries, with the exception of two in Victoria, are in Tasmania. This is one of the colder areas of Australia, so the typical Australian heat doesn't play as much a role in the maturation.
One or two I've tasted have had hints of eucalyptus. Not surprising, since the Australian bush is littered with eucalyptus trees. I guess that answers your question about climate & environment.
Sorry about the chardonnays.....there was a bit of protest back home, and we've been keeping the good ones for ourselves now!
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