Hellyers Road - 21 yo - American Oak Bourbon Barrel #3093.04 - Collection Foundations

Volume: 0.7 litres | Alcohol content: 62.4% | Chill filtration: No | Colouring: No

Special Features:

This Tasmanian single malt matured for 21 years in a first-fill American oak bourbon barrel. Distilled in 2003, the whisky from cask number 3093.04 belongs to Collection Foundations and was selected for La Maison du Whisky and Kirsch Import. The single cask yielded just 150 bottles. This official bottling has an alcohol content of 62.4%, is non-chill-filtered and contains no added colouring. The 0.7-litre bottle comes in a wooden box.

Malt and fruit combine with creamy sweetness. Candied pear, coconut milk, vanilla and acacia honey meet ginger, hay and green liquorice. Walnut husks and sage complement the fresh, dessert-like finish.

Tasting Notes:

• Nose: The nose is rich and creamy. Initially, malted barley, candied pear and coconut milk are evenly balanced. With aeration, vanilla, acacia honey and candied lemon emerge, adding depth to the impression.
• Palate: On the palate, the whisky is precise and expressive. Peppery spice and root-like ginger meet pudding and herbal notes of hay and alfalfa. Gradually, grated ginger, green liquorice and acacia honey spread across the palate.
• Finish: The long, flavourful finish combines walnut husks, sage tea and rice pudding with increasing freshness and dessert-like impressions. Exhaling through the nose reveals mirabelle plum, pear and white grape.

Distillery/Bottler:

Hellyers Road was established in 1997 by a dairy cooperative of family farms near Burnie in north-western Tasmania. The cooperative itself was founded in 1956, and descendants of these families still hold a substantial share of the company. Fiona Coutts heads distillation. As a microbiologist and biochemist, she brings a scientific background to fermentation, distillation and cask maturation.

The distillery produces its own fermented wash from Tasmanian barley and uses custom-designed pot stills whose construction draws on the founders’ experience in dairy processing. The tall stills encourage reflux, allowing repeated evaporation and condensation during distillation. The cut points between distillation fractions are determined through sensory assessment. In the warehouses surrounding the distillery, the consistently cool climate and high humidity allow gentle, long-term maturation.

Facts: