2011 Kilchoman Single Cask #716 Australian Exclusive Sherry Cask Finish Cask Strength Single Malt Scotch Whisky (700ml)

A mid-2018 Australian exclusive at the opening price! One parcel only.

Recently uncovered in a Melbourne warehouse but originally released over four years ago, cask #716 was one of the few barrel picks of its ilk to make it to Australia. A strong collector appeal matched by high quality liquid meant it quickly sold out. If you want to get acquainted with the wilder side of Kilchoman, this is a second chance to grab one of the more memorable bottlings of the last decade. Fresh, almost piercing on the nose in its lightly acidic, peppery lift that gives way to sherry sweetness and vibrant maritime notes; sniffing again ups the smokey aspect with 3-4 minutes of swirling revealing scents of spiced orange cake, tea biscuits and cocoa. As you'd expect from Kilchoman at natural strength, it's an utterly mouthfilling experience. The fusion of blood orange, peat, pepper and menthol has fabulous mid palate length. The creamy finish highlights latent peat, along with drying oak and late bitter dark chocolate. Minimal water sweetens the bouquet, moderating the heat and expanding the aftertaste (try just a few drops, it's all this beauty needs). Peated to 20 ppm, filled on the 17.11.2011 and bottled on the 5.3.2018, 270 bottles originally arrived in Australia. This follow up offer represents a fraction of that. 56.4% Alc./Vol. Non chill filtered and natural colour.

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.