This month's Whisky Club has been born out of a collaboration with one of our favourite Tassie breweries, Shambles.

This month's cask has been on quite the journey…. it started out as a Port cask before being used to mature rum at one of Australia's oldest distilleries. It then became a whisky cask before being sent to the team at Shambles, who used it to mature the imperial stout they brewed to commemorate their 1000th brew.

Once it returned to Old Kempton, we refilled it with a whisky that had already been primarily matured in second fill Australian Apera casks before being finished for nearly four years in a Spanish Oloroso cask… so a lot of different cask elements have gone into shaping this whisky.

The result is a deliciously opulent whisky which layers flavour upon flavour. If you want to take it to the next level, our friends at Shambles have given us some of the last remaining stock of the beer that was matured in this cask, so you can match them up with a truly memorable boiler maker.

Aroma - A layered and heavily perfumed aroma, it starts out with strawberry jam on toast, kiss biscuits, and poached nectarines before the heavier aromas of dark hazelnut chocolate, toasted malt, and oak take over.

Palate - The palate starts with musk sticks, turkish delight, and peach strudel before the heavier influence of the stout brings toasted rye bread, dark chocloate, and mixed spices.

Finish - A long and constantly changing finish begins with chocolate covered raspberries, roasted almonds, and kirsch filled chocolates before the heavily roasted malt of the stout partners with the oak to create a beautiful campfire finish.