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2011 Kilchoman Single Cask #716 Australian Exclusive Sherry Cask Finish Cask Strength Single Malt Scotch Whisky (700ml)
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- ABV 56.4%
high octane, single cask limited edition.
As one of the few single casks of its ilk to have made it to Australia, the obvious collector appeal is more than matched by the quality of liquid, in fact, we were so impressed that we took as much as we could get.
Tasting note: Peated to 20 ppm, filled on the 17.11.2011 and bottled 5.3.2018. Deep polished copper colour. Warming and typically fresh Kilchoman, almost piercing on the nose in its lightly acidic, initially peppery lift. Brief air contact detects some sherry sweetness, overlaid by vibrant maritime notes. Third pass ups the smokey aspect with 3-4 minutes of swirling revealing scents of spiced orange cake, tea biscuits and cocoa. Utterly mouthfilling delivery: Blood orange, peat and pepper infused with menthol freshness. Fabulous mid palate length, then creamier to finish, highlighting the 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). Showcases a brawnier side of Kilchoman, and it's quite a treat. 56.4% Alc./Vol. Non chill filtered and natural colour. 270 bottles.
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.