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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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Perfumed and fruity, with notes of plums, red grapes, peppery spice, fresh berries, fragrant oak, waxy orange rind and toffee.
Very full bodied and rich, serving up flavours of ripe plums and fruit cake, sweet malted barley, almonds, bittersweet dark chocolate, and some warming toasted oak.
The profile of dark fruits, baking spices, oak and chocolate continues on this long finish, with the appearance of some subtle liquorice and salted caramel.