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 Wizards Gold Medal HoD 2018

Southern Hemisphere Whisky of the Year Heartwood

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Gold Medal Award

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Winner of the inaugural Peter Duly ‘Dram Of The Year’ Award from the Macquarie Branch of The Gillies Club - Australia.

 

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Drink good whisky slowly and responsibly...

From Twitter:

Douglas Clement ‏@KingsbarnWhisky
@heartwoodtas thanks loved the BEAST, beautiful rich dark colour, really molassesy nose, strong rich sherry \ port flavour: delicious!

Good Morning Tim

The ‘Beast’ is now well travelled and I might add very well received. The Scott’s are very  protective of their own brand so any usurpers from the other side of the planet are viewed with deep suspicion though as great travellers and settlers over the centuries they have open minds (well just a wee bit!).

The general initial comment predictably was ‘what do Australians know about whisky they should stick to sheep’ the easy reply with a back to the door is Scotland and sheep are also famous! Touche.

They all found it very interesting and all came back for a second try. It certainly is richer than anything they have tasted and particularly so for it’s youth. The casks you use are quite different to the casks available to them, the sherry style is quite different. Mark Tayburn at Abhain Dearg thought it still spirity and young and might improve with a little more time. The guys at Balvenie were most impressed, it’s something like they have never tasted before, all said how rich it was.

The general consensus  was that it clearly has a defined style and not something they can create as Sherry PX and Moscatel casks don’t yield the same style. They also thought it was not to everyone’s taste with the heavy sherry influence. It’s something Taiwan and South Korea like. They also said it’s ok to create one cask but can the style be consistently be continued with more or larger releases. Is this a style that will be released from Lark, if so it certainly will have a market. And finally what does the whisky taste like without a sherry influence?

I hope these comments are of interest. I’m using the first bottle as a sample for knowledgable groups, the second untouched bottle will be sent to Jim Murray or the IWC.

Very best wishes

Ken & Fran

From: "brooke@whiskyandale.com.au" <Brooke@whiskyandale.com.au>

But... no. The Beast still tops my list as one of the best whiskies

I've ever tasted!

Brooke Hayman
Whisky + Alement

This review is of bottle 126/259 of the Heartwood ‘Release the Beast’ batch 1.

Heartwood is an independent bottler of Tasmanian whisky, with over 10,000 litres of the good stuff attempting to hit its straps in the unforgiving Australian climate, some of which is possibly the oldest Australian single malt whisky going around.

Heartwood is a project of possibly the number 2 guy in Australian whisky (behind his good mate, Bill Lark), Tim Duckett, who is extremely passionate about his product.

From the website: “We are there to determine the amount of peat used for production. We are there when the spirit is produced. We are there to select the barrel. We are definitely there to sample the whisky as it matures. We do not have commercial drivers. The quality of the whisky produced is the most important aspect of our endeavours. The whisky will be bottled when it is ready. If it is really, really, good, we might just keep it for ourselves (to be shared with friends).”

The distillate, produced at Lark distillery and influenced by Tasmanian peat, has been measured to a Sphagnum peat influence of 50%. Initially matured for 3 years in 2 separate 100 litre port casks, before being married for 4 years in a 200 litre Australian Sherry cask and bottled at a cool 65.4% ABV, there’s something mildly scary about sitting down to a glass of this.

It’s darker than any whisky I’ve ever tried, holding the bottle up to the light very little shines through the spirit, giving off a dim brown-maroon hue. This is for drinking right? Should I be wearing a hazmat suit?

To smell; to start - my high school woodwork class; wood shavings, sawdust, varnish, a sweet note intermingling. Then... Hold on a second... Holy crap, here come the port notes! Thick and juicy red fruit notes uppercut my nostrils! Motherflipper it’s big! The port sweetness just blew my nose off!!! The carpentry aromas take a back seat while the violence ensues.

After pulling myself back together, the nose eventually settles down, becoming more delicate and approachable. With the aid of a teaspoon of water I get – Red Vines, fruitcake, honeycomb, a touch of struck matches appears for a second (contributing to rather than hindering the experience), and Goanna Oil (medicinal oil for rubbing on sore muscles).

To taste; surprisingly soft, all recent events considered. Don’t get me wrong, this will still make the eyes water on first sip, but it’s very enjoyable and sweet. Sherry takes the lead then Port dries and rounds out. My nose knows better than my tongue so the best I can do is Cherry Ripe (on steroids of course).

Addition of water – becomes creamy, absolutely amazing mouth feel to this. The finish is a battle between the immense sweetness, and the obviously active cask, becoming slightly bitter, but excusably so.

It may be that the alcohol content has hit me for 6 (Australian whisky, had to throw in a colloquialism), but the bitterness reminds me of vegemite until the sweetness kicks in.

Truly unique, and mightily impressive, it’s not perfect, but it’s something to be bloody proud of Tim.

Tasting Notes by Chookster
http://www.connosr.com