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- ABV 46%
Established in 2015 on Tassie's East coast by Cam and Suzy Brett, the Spring Bay whiskies are distilled in a 1200 litre locally made copper pot still and employ coastal rainwater which is both soft and sweet.
Tasting note: [10ml sample] Deep copper. A little shy on the nose revealing sweet malt infused with dates and fruit cake. Builds slowly. Controlled sherry input; hints of tea biscuits, fruit'n'nut dark chocolate... finishes brandy-like, dovetailing into a superb thread of ginger snaps and lingering sticky date. Great after dinner malt with textbook balance. 46% Alc./Vol. Notes from the distillery... Colour: Dark Copper. Nose: Caramel & raisins. Palate: Lifted floral notes, caramel and dried fruit sweetness with some white pepper savory hints. Finish: Delicious long and slightly dry finish which is indicative of some very fine old wood. A slightly smokey note that suggests peat but comes from the heavy cask charring.
