Sullivans Cove Special Cask American Oak ex-Apera Single Cask #TD0214

Volume: 0.7 litres | Alcohol content: 45.8% | Chill filtration: No | Colouring: No

Special Features:

Maturation in American oak previously used for Apera shapes this single-cask release from Sullivans Cove. Apera is an Australian fortified wine in the sherry style. Cask TD0214 thus brings together American oak and an Australian wine tradition, with fruity, nutty and dessert-like impressions meeting in the whisky.

The whisky was distilled on 7 November 2007 and bottled on 15 October 2019 after almost twelve years of maturation. It carries an age statement of eleven years. Cask TD0214 yielded 281 bottles at 45.8% alcohol. The whisky is neither chill-filtered nor coloured and comes in gift packaging with a bottle containing 0.7 litres.

Tasting Notes:

• Nose: On the nose, melon, quince jelly and fruit confectionery mingle with baklava, nougat and caramel chocolates. Freshly grated orange zest and a note reminiscent of bitter liqueur complement the rounded aroma, while a little umami adds a savoury accent.
• Palate: On the palate, intense apricot jam and stewed peaches sit alongside shortbread biscuits, walnuts and blackberries. Vanilla and fig add to the sweetness, which is threaded with fresh herbs and a wine-like note. The texture is rich, while a subtle walnut bitterness provides contrast.
• Finish: Impressions of fresh pastries, light fruit and coconut linger in the creamy finish, accompanied by chocolate ice cream, vanilla cream and honey.

Distillery/Bottler:

Sullivans Cove makes its single malt in Tasmania using locally grown malted barley and Tasmanian water. Its production methods include slow fermentation and double distillation. The distillery uses slow distillation with reflux and worm-tub condensers, in which the alcohol vapour condenses as it passes through a cooled coil.

Sullivans Cove has focused on long maturation since 1994. The distillery selects casks with capacities of 200 to 300 litres and does not use temperature control in its warehouse. Each cask is tasted repeatedly during maturation; its development determines when the whisky is bottled, rather than a fixed release schedule. The individual character of each whisky is therefore central to these single-cask releases.

Facts: