Aroma: Chamomile tea, potpourri florals, and orange peel. Plenty of bright raspberry and sour cherry elements to balance the heavier dark chocolate characters. The old oak and spice aromas become more pronounced with time in the glass.

Palate: Heavy and rich across the palate with malt, prunes, poached pears in syrup, orange, and more of the chamomile tea.

Finish: A long finish with brandy soaked dried fruit giving way to oak and white pepper spice.

Aprea and Oloroso are the perfect match to create a well balanced sherry bomb of a whisky. After spending three years maturing in Aprea casks we then finished the whisky for another three years in an Oloroso sherry cask. We sourced the Oloroso cask from Fernando de Castilla in Jerez, Spain. Fernando de Castilla is a boutique winery and attest that all their processes are carried out in an artisanal way, respecting ancestral production methods whose secrets are transmitted by foremen from generation to generation. This matches with our own philosophy of being Tasmania’s Artisan Distillery, sourcing high quality Tasmanian ingredients and processing them using a traditional hands-on approach to distilling.