Have you ever come across a whisky with so much story and hype behind it, the whisky itself almost takes on a personality? As in, you actually start to think about the whisky as a living thing? This was the case for me for Sullivans Cove French Oak.
In case you haven’t heard about this single malt from Tasmania, let me fill you in. It is one of the most demanded whiskies in the world, with a 2-month waiting list. Understandable for a malt that has won 10 different awards, including the World’s Best Single Malt in the 2014 World Whisky awards. Yes, you read that correctly. The number 1 whisky worldwide comes from a little distillery in Hobart. If this doesn’t put Tassie on the global map, I don’t know what will!
So to say I was nervously excited about tasting this malt is an understatement. I poured myself a dram tonight, and sat back for about 10 minutes before actually tasting. No reason to this, other than that my balcony in the Blue Mountains overlooks the plains, and I can see the twinkling lights of bustling Sydney. Sometimes I just enjoy sitting back and thinking, ‘life could be a lot worse. I’m relaxed and happy right now’. But I digress. The whisky.
As I sat and appreciated the light amber liquid in my tasting glass, my feelings ranged from intimidation to scepticism. On one hand I felt out of place. I had a highly decorated Australian ambassador in front of me and I was wearing a hoody. On the other hand, I was almost saying out loud, ‘come on now, surely you can’t be that good’.
On the nose, wow. There are layers upon layers to the aroma of this malt. Dirty, earthy chocolate and cinnamon. An explosion into the olfactory sense.
Upon drawing back and taking the scent just above the glass there, is also a hint of nuttiness. So many fine nuances that are delicate and appetising, I can really only name 3. The name ‘French oak’ makes me think of French vanilla yoghurt I used to have as dessert when I was a kid. These days, dessert now consists of a dram and a nice fine Cuban. I was surprised to find a real vanilla-yoghurt type taste on my first sip, with a certain sweet-tartness to it. Adding water really brings out an earthy-dark chocolate and fruitcake taste, and really opens up the aroma, bringing out a strong orange peel scent. The finish is spectacular. A lingering of spicy dried fruit. I think the finish is really what gives this whisky its character. I like the word personality, because I think it truly applies to this malt. I can honestly relate it to people I know. We all have that one friend who everybody loves. They are big in presence, but soft at heart. Everyone knows them or wants to know them. This is how I see the Sullivans Cove French Oak. An amazing malt. I understand why it is so highly awarded.
As my glass empties, I am no longer stunned at the fact that Australia beat Scotland and Japan, as this is truly, a world-class malt. I paired this with a Por Larranaga Petit Corona. I had heard this whisky was smooth and creamy, and I knew that the PLPC was a cigar that oozed caramel and cream, so I thought I should pair them. I don’t like to brag, but I nailed it.
To sum up:
Nose: Cinnamon, spice, orange peel and dark chocolate. A very ‘natural’ aroma probably due to the all Australian ingredients.
Tastes: So much depth and character to this flavour profile. Most prominent were vanilla, spice, chocolate and fruitcake.
Mouth feel: Even the smallest sip, it felt like I had taken a massive mouthful
Finish: Very long and lingering dried spicy fruit, which is why I strongly recommend pairing this with your favourite cigar
Accompanying tracks: I had to match this with a man with a big personality, Kent DuChaine.
Written by Alex Getley
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