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Established in 2015 by husband and wife duo Cam and Suzy Brett, Spring Bay Distillery uses premium Tasmanian barley to create their whisky. The spirit is distilled in a tiny 1,200 litre pot still crafted by Peter Bailly of Knapp Lewer Still Makers, and features a declining lyne-arm to ensure the spirit’s natural oiliness is preserved.
Spring Bay Distillery is less than 500 metres from the sea, and this coastal terroir can be felt in all their expressions. Spring Bay has a commitment to using local ingredients to make the finest whisky possible.
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A deep, honeyed malt note comes through initially, followed by figs, prunes and soft oak. Some bright floral aromas emerge and a touch of prickling black pepper.
Salted caramel is accompanied by dry oak, milk chocolate, sultanas, waxy malt and freshly baked gingerbread. A touch of wood smoke adds complexity.
Long, oaky finish with flashes of honeysuckle, nutmeg and rum ‘n raisin ice cream. An impressive dram from this youthful distillery.