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Old Kempton must be one of the most charming distilleries in Australia: located in the former stables of a Colonial-era coaching house. This single malt has been aged in a Port wine tun (a type of very large barrel) which is operated as a “Solera” – a method of maturation that sees younger spirit replace the older whisky as its bottled, so the barrel is never completely empty.
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Packed with deep dried fruit aromas, alongside notes of dark fudge, marmalade, raisins, sweet malt, oak, vanilla and ripe red cherries.
Plummy and waxy, with sticky dates, Christmas cake, dark chocolate and caramelised orange peel, underpinned by a honey on malt bread note.
Long, serving up heaps of Port-cask character: lingering dark chocolate, tannic red wine, toasted baking spices, oak and fruits of the forest.