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A rich syrupy single grain which in the style of its Scottish fore fathers. Though this whisky has taken the strong canvas of old single grain and applied years 12 years of Kiwi Pinot barrels to bless it with a blood red vein.
Dunedin, South Island,
The Oamaruvian story starts with Dunedin DoubleWood, which in turn began with 200 ex-Bourbon barrels of grain whisky. This was transferred into New Zealand red wine barrels made from French Oak for a second round of maturation, and look at the colour - the wine is clear. The best casks were kept for bottling as The Oamaruvian.
The story starts at the Willowbank (Dunedin) Distillery where the distillers were producing some (unremarkable) malt and grain spirits. After blending together barrels of malt and grain into American Oak, the distiller went bust. The barrels lay dormant until purchased by some of the hardcore NZ wine folks. Not long after it went into wine barrels, all to craft this magnificent dram!
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Fat and rich, loaded heavily with caramel, toffee, old leathery wine and rosewater. After some air, the brown sugar kicks in from the single grain base and some top wine casks.
Very syrupy. Raspberry jam, vanilla cream, strawberries and dark chocolate. Bitter and tannic too; bringing in a spicy black pepper and cardamom warmth. Think the "Aberlour A'bunadh" of wine barrel whiskies.
Spiced and rich finish, this whisky clearly is rich beyond it's years. The French Oak keeps this one present in your mouth all the way till your next sip.