2011 Kilchoman Single Cask #163 Australian Exclusive Rum Finish Single Cask Cask Strength Single Malt Scotch Whisky (700ml)

Delivery Information

Spend $200 & get free delivery to most of Australia

Click here for all Australian freight rates

Typical delivery times - not guaranteed*
  • Melbourne 1-3 working days
  • Sydney 2-3 working days
  • Brisbane 3-5 working days
  • Adelaide 3-5 working days
  • Perth 5-10+ working days

For express service, call 1800 069 295 for a quote.

International deliveries click here We cannot ship to all countries.

There are currently no reviews for this product.

Only registered users can write reviews. Please, log in or register

2011 Kilchoman Single Cask #163 Australian Exclusive Rum Finish Single Cask Cask Strength Single Malt Scotch Whisky (700ml)

Islay, SCOTLAND
$190.00 Bottle
  • ABV 56.2%

Port, Sauternes and sherry casks have all proven to work well with Kilchoman's maritime spirit. So why not Rum? After seven years in an x Bourbon cask this spent ten months finishing in a Jamaican rum barrel. The importers were so impressed with the final result, they decided to offer it as an Australian exclusive. Peated to 50ppm and bottled at natural strength, 241 bottles are on offer Australia-wide. Around half of that is committed for on-premise consumption, so the retail share is sparse.

Notes from Kilchoman.... Nose: Dried fruits, sultanas, cinnamon with a soft, peaty smoke aroma. Palate: Stewed fruits, nuts and warm soft peaty aftertaste. Finish: Sweet caramel with a long clean finish. 56.2% Alc./Vol. Non chill filtered.

Following a hands-on, attention to detail approach, Kilchoman has hit pay-dirt with a swag of awards including “Best Islay Single Malt for 2016” at the IWSC. Reviving the tradition of farm distilling since 2005, the venture was kick started by wine and spirit merchant, Anthony Wills who moved to Islay in 2000 after marrying a local. Their slogan of “Taking whisky back to its roots” is backed up by practice: just two stills and an adherence to old-fashioned methods means this is essentially a ‘farm distillery’ and largely self-sufficient, just as many were in the early nineteenth century. Almost everything to do with whisky production happens on site. Even the majority of the barley is grown and malted by the distillery - highly unusual nowadays when most are either purchasing barley from around Scotland or importing the raw materials. The style tends towards a semi-sweet, fruity and smoky malt (think Bruichladdich or Caol Ila at their very best). Long fermentations give a fruity edge, balancing the phenols. Combined with very selective wood purchasing, it all adds up to whiskies that are delicious when young.