One of the best Tasmanian whiskies we’ve tasted. Launceston Distillery kicked off our ongoing range of exceptional, hand-picked local whiskies representing the cream of Australian distilling with this stunning Muscat Cask Finish bottled Cask Strength.
Bright and fragrant floral aromas, with fresh raisin and dates
Complex warming mouth-feel with sweet rich muscat notes, followed by subtle apera oak hints, almond and spice
A pleasant, smooth lingering finish
The first in an ongoing range of exceptional, hand-picked local whiskies representing the cream of Australian distilling, we presented a stunning Cask Strength Muscat Cask Finish single malt, Created Exclusively for Whisky Club Members by Launceston Distillery.
This massive Tasmanian Single Malt was the work of Launceston Distillery’s owner and distiller Chris Condon and started of maturing in 20 litre French oak Apera casks (Australian-style Sherry) before finishing in an exquisite old Muscat cask from award-winning Holm Oak Vineyards in Tasmania’s Tamar Valley.
Bottled straight from the cask at 62.5% ABV it’s a massively rich and heavy dram, and one of the best fortified wine cask matured Tassie whiskies we’ve tasted. Sadly all sold out long ago - make sure you join the Club now to avoid missing another local whisky exclusive!
Started life maturing in 20 litre French oak Apera casks before finishing in an old Muscat cask from award-winning Holm Oak Vineyards in Tasmania’s Tamar Valley
Launceston Distillery's History
Although Launceston Distillery is a relative newcomer to Tasmania’s whisky scene, it uses traditional techniques and craftsmanship to produce its delicious small-batch single malt whisky. From the grain to the bottle, Launceston Distillery uses local ingredients, distilling and storing equipment.
Head distiller Chris Condon is meticulous. Not surprising given his background. Condon’s worked in the pharmaceutical industry as a quality analyst—so nothing gets past his watchful eye. He got the taste for brewing and distilling working at northern Tasmanian beer institution James Boag’s Brewery (the distiller’s equipment is also inspired by the iconic brew house). After that, he became the founding distiller at Nant Distillery from 2008—2011.
Launceston Distillery credits the locally grown barley to the success of its whisky - along with the pristine Tasmanian conditions. Its whisky-making process is based on a traditional double distillation technique. The wash still and spirit still is used in tandem, separating alcohols and other flavour compounds from the wash to produce new-make spirit at 63.4%. Gentle heat is applied at crucial times to make sure the vapour gets plenty of copper contact. This encourages a lighter, fragrant spirit. Some whiskies are bottled at cask strength (leaving it at around 60% ABV), while most are reduced to bottle strength (roughly 46% ABV). Launceston Distillery’s whisky isn’t coloured and it’s non-chill filtered so it retains its depth of character.
Hangar 17, 287 Evandale Road, Western Junction. TAS 7212