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The lack of apostrophe is deliberate: there are many “Adams” involved in this distillery. The first is Adam Pinkard, who took a whisky tour of Scotland in 2013, and decided that he too could produce single malt whisky back in Tasmania.
Three years later, having enlisted the help of his friends, Adam Hill and Adam Richard Saunders, Adams Distillery was constructed in former farm buildings on Glen Ireh Estate in Perth, Tasmania.
A few expansions later, and Adams is now a major player in Tasmania’s distilling business. Adams use traditional methods, such as “direct fire” stills – meaning their stills are heated with a naked flame. This is said to produce an oilier spirit, and so it proves with this dram having plenty of body and character.
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Heavy on the nose, but surprisingly not from peat. Muscavado sugar, Molasses, liquorice and sweet spice are joined by vibrant fresh raspberries, cherries and strawberries.
Drenched in rich caramel, charred oak and dark chocolate on the palate. The peat smoke becomes immediately apparent along with fruits of the forest in syrup.
A long and satisfyingly finish that just goes on and on. Chewy toffee gives way to nutty tones of toasted hazelnuts and marzipan with a smidge more red fruits.