WHISKY + WINE! In a first for the Single Malt Whisky Club you get a rare chance to experience not only a sensational Tasmanian Whisky but also the fantastic Tassie Pinot Noir that seasoned the cask that the whisky was matured in. We’re proud to present the Tasman Whisky Pinot Finish Cask.
So, get your set of glasses out, impress your friends and share the joy of both the Tasman Whisky Port Matured Pinot Finish Cask and the Iron House Vineyards 2018 Pinot Noir, all made on site on the East Coast of Tasmania.
This whisky is absolutely superb! The Tasman Pinot Finish Cask was distilled in Iron House’s still in Tassie in August 2017. Initially matured in 100L Portuguese ex-port casks, then to further instil the ‘Iron House Touch’ those casks were disgorged into a 200l Iron House Vineyard French Oak ex-Pinot Noir cask to finish for 8 months…and its delightfully exclusive to The Single Malt Whisky Club!
But this month, we are not content to offer ‘just’ an amazing whisky…no, this month we want you to taste the whisky AND we want to give you more than just a glimpse of ‘where it came from’. This month we give you the very rare chance to try the actual wine that seasoned the barrels that the whisky was made in!
The Iron House Vineyards 2018 Pinot Noir is a superb example of ‘farm to bottle’ production. This wine is completely produced at Iron House – from growing the grapes to crushing, fermenting and ageing. Aged for around 12 months on the wood and then bottled and laid to mature until it’s ready to drink.
Two years ago we collaborated with Iron House to present a matched Whisky plus a Beer (or ‘Porter’ to be precise) that was aged in the cask the whisky came out of. The ultimate matched boilermaker from the same distillery/brewery…and what a hit it was! This was so well received by the club that we’ve partnered up with Iron House Distilling in Tasmania to do it all again.
Well… not the same thing again (that wouldn’t be very exciting, after all) but another ‘matched pair’ concept. This time a whisky and a wine that are so linked together, they make the perfect dinner pair. Or a big arvo on the veranda. Or a quiet drink with friends…
This time around Iron House are doing the opposite to the ‘matched boilermaker’ of 2020. Instead of maturing the wine in the cask the whisky came out of (like they did the porter two years ago) they are using the wine cask to finish the whisky.
You see, Iron House Brewery in the North-East Coast of Tassie are a multi-talented outfit to put it mildly. They not only brew beer and distil whisky (as well as some other spirits), they also make wine as well. In fact, they not only make wine, they grow the grapes it’s made from. What better outfit to partner up with for an ‘exploration’ of this type!
This is a fantastic opportunity for members to really investigate where the flavours you are tasting in your whisky come from! Not just in theory, but in actual practice. As a purely academic exercise alone, this is a remarkable opportunity. The fact that the whisky and wine are both such glowing examples of their type is an added bonus. When you can sit and appreciate the connection between the two products – it’s really like levelling up in your whisky journey.
🥃 2 Nights Accommodation at the White Sands Estate
🥃 $250 Dinner Voucher
🥃 Private Distillery and Vineyard Tour with Briggsy
For 2 people at the beautiful White Sands Estate & IronHouse Brewery, Vineyard & Distillery on the East Coast of Tasmania!
Colour: A glorious deep reddy-orange.
Nose: A pleasant leatheriness at first, and a salty-plum note with caramel as well as biscuit spices.
Palate: A very hearty and solid mouthfeel with a nice amount of white pepper spiciness – an initial burst that diminishes quickly to be overtaken by the fruit! Lots of big red fruits – especially cherries. The biscuit spices seen on the nose are still there, but much diminished – the fruit really dominates here.
Finish: A delightfully long and extremely chewy finish. A mild pepper remains around the mouth – almost as a backdrop to the swirls of fruit, caramel and
A delicious whisky in it’s own right (with a seriously chewy finish) – but its made even more interesting when drammed side-by-side with a glass (or two) of the Iron House 2018 Pinot Noir that ‘seasoned’ it. The dark cherry notes and white pepper are – for me – especially notable as being common notes between the two.