Liquor Licence No. 77738


Nonesuch Whisky - The Spirit is Out Of The Cask

Decanting Cask No 1We have had a really exciting time recently as the very first cask of whisky was decanted and is being readied for bottling.
Our in-house tasting team have determined that the bottling strength for this particular whisky will be 48% abv as, at this strength, the characters present best.

Bottling whisky is not simply a process of moving it from the cask to bottles. When we add water to the cask strength spirit a chemical reaction takes place and that results in some of the proteins and oils coming out of suspension. These oils and proteins only need to be removed for aesthetic purposes, they actually contribute a lot of flavour and colour but look unappealing if left in the bottle. So we will now leave the spirit for around 8 - 12 weeks allowing the flock will settle at the bottom of the container. Provided no-one accidently bumps the container and sends the flock back through the whisky we will be releasing our first bottles in January 2019.

Some distilleries remove the flock by chill-filtration. To do that hey chill the whisky to between -10 degrees and 4 degrees Celsius and then force it through a fine filter.  This removes the flock but also strips the whisky of a lot of its colour, flavour and viscosity. To offset that loss Caramel (E150) is added for colour and glycerine to improve mouthfeel.
We won't be doing any of that as we believe whisky should be only made using alcohol, water and time.

We will keep you up to date with progress as we move toward the release of the whisky.
We regret that due to the very small number of bottles that will come from each of our single cask bottlings we are unable to reserve bottles in advance of the release.

Whisky Making Experience - Be A Distiller For A Day

Many of the visitors to our distillery have commented along the lines of "I would love to do what you do" so we thought "why not?" and set about making it possible for them to experience a day in the distillery.

More than a tour, this experience puts participants right in the midst of the production of either a craft gin or Whisky.

This experience is certainly one for the bucket list or it is a unique and amazing gift for anyone interested in learning how small batch, craft spirits are produced.

For more information or to book click here


Adding "Wow" Factor To Your Cheeseboard

Cheese boardWhen contemplating what drink to serve with a wonderful cheese platter we tend to almost naturally turn our thoughts to Port. 

But if you want to really impress your guests and take them out of their comfort zone, try serving a Nonesuch Sloe Gin or Sloe Malt instead. 

The different cheeses bring out the botanicals and flavour notes in the Sloe Gin and Sloe Malt.  These either contrast with, or complement, the different characteristics of the cheese and that makes for intriguing partnerships.

Sloe Gin with Stilton is probably my favourite pairing.  The mouth filling richness of Sloe Gin works superbly with this cheese.  The Sloe Gin has much the same rich flavour as a Vintage Port but, despite being stronger, manages to taste lighter and fresher. 

Goats Cheese brings out an herbaceous note in our Sloe Gin, or does the Sloe Gin bring out an herbaceous note in these cheeses?  Either way, this is a great marriage.

The saltiness and pungent aroma of Blue cheeses needs to be offset with a contrasting note of slight sweetness.   Our unique, handcrafted Sloe Malt is the real winner for achieving that.  It is one of the spirit’s secrets – it goes phenomenally well with cheese.  
With really strong blue cheeses, especially Roquefort, you could also consider a Tasmanian Single Malt Whisky.  (Tip: Keep an eye out later in 2016 for the first release single malt from Fannys Bay Distillery)

Given the nut flavours and earthiness they take on as they age, cheeses such as Camembert and Brie stand up well to the sloe gin’s fruit-filled bouquet and it’s plum/cherry notes on the palate.   
If you are serving this style of cheese singularly, you will find it superb accompanied by our Dry Gin simply splashed on ice and garnished with sliced red grapes. 

Order now and add some "wow" to your next cheese platter.


A Nonesuch Original - Sloe Malt

Nonesuch Sloe MaltTo say there is an air of excitement at the distillery at the moment would be an understatement of monumental proportion. 

The cause of this excitement is the pending release of a product that is complex, intriguing and exclusive to Nonesuch.

The product is Sloe Malt

You will not find Sloe Malt anywhere else.  It is has been developed by our distillery and, while others may seek to imitate, there is only one genuine Sloe Malt.

The making of Sloe Malt begins in the Tasmanian autumn when the frosts begin.  At that time we start picking the astringent fruit of the Tree Of Secrets, the Blackthorn. These trees were introduced to Tasmania by early settlers.  The tiny blueish/black fruit needs to be carefully handpicked from the thorny trees.

Picking the sloes is an arduous task as they are protected by long nail-hard thorns all along the branches.  

Once sorted and rinsed, the fruits are then added to an exceptional Tasmanian unaged malt spirit. This is the same spirit that would in other circumstances be barrel aged and become a malt whisky.  

We do not age the malt spirit because we want to preserve the specific malt flavour.  Whisky producers want to achieve colour and flavour from the barrel they age their spirit in and they choose barrels that have previously held wine, sherry port or bourbon.  
We do not want those flavours or even the oak notes of the barrel.  To us it is all about the unadulterated flavour and aroma of the malt spirit and the fruit.  

Batch #1 of our Sloe Malt is the result of a process that commenced in Nov 2014 and consists of only 280 bottles.

The colour is a rich, ruby red.  The nose is slightly fruity with subtle notes reminiscent of cherry and raspberry along with plenty of malt.   So much is happening on the palate. The fruit, while full and flavoursome carries a slight astringency that simply "works" with the malt and lingers on the palate.

Something unique, using Tasmanian malt spirit and a fruit that only grows in any quantity in Tasmania and no other State, produced in very small batches of premium quality.  Is it any wonder we are excited?


(Sloe Malt is a Registered Trade Mark of Stillworks Tas Pty Ltd)