This is the first release of the 2011 vintage from South Australian producer Smith's Angaston. The whisky was made from heavy roasted barley from Ardrossan that were malted at the Cooper's Brewery, and then double distilled at Yalumba. The whisky was first matured in 12 and 15 year old oak casks, and finished in combination of octaves previously used for the company's 50 and 60 year old fortified wines. 837 bottles produced.
Brown sugar, molasses, dark chocolate, treacle, burnt butter, caramel. Palate is rich and intense, coffee, brandy-like, medium rich, chewy, orange rind, cloves, medium sweet, haw flakes, Christmas spices, cinnamon and some sour fruits. A rich dram for a cold night.