Belgrove Any Port In A Storm Tasmanian Whisky (500ml)
Volume: 500ml ABV: 62.7% Age: No Age Statement Country: Australia
There’s no distillery in the world that we know of that is as raw as Belgrove. Peter Bignall the owner and operator is a whisky wizard. He grow his own ryecorn to produce 100% rye whisky. He built his own copper pot still from scratch which is powered by biofuel which is used cooking oil, from a roadhouse next to his farm. Hot water is also biofuel heated. Peter’s tractors, forklift and truck also run on Biodiesel made from the used cooking oil. The only significant material Peter brings to the farm is waste cooking oil and the main product to leave is whisky. The spent mash is fed to the Belgrove sheep. Cooling water comes from the nearby dam and the waste water is either recycled or used for irrigation, including the next rye crop. Brewing and diluting water is harvested from the roof of the distillery farm sheds – there’s a lot of farm sheds. Yeast is often reused. This operation resinates with the terms “sustainable” “closed loop” “small carbon footprint” “green” “farm based” “value adding” “craft” “low food miles”. Belgrove Distillery is the future of whisky distillation with low impact on the environment and high impact on flavour. Jim Murray well known whisky writer and author of The Whisky Bible has rated this whisky ‘Liquid Gold’. We urge you to delve deeper.
A 100% Rye whisky that was matured in casks previously used to house whisky from the famous and sought after Tasmanian independent bottler Heartwood. The cask previously held port wine which has imparted some sweet dark fruit notes with bold citrus and orchard fruits. Bottled at 62.7% ABV.
Distillery Tasting Notes
“The sweet aromas of candied almonds, nougat and fresh croissant take centre stage, with highlights of bush honey, blood oranges, lemonade, cola and black cherry, with vibrant grassy rye weaving throughout, an earthy hint of the first drops of rain hitting the dust lingers in the background.
“On the palate, the whisky is soft, smooth and centred around candied orange peel, ripe pears and toffee apple, all surrounded in light maple syrup mixed with sweet malty smoke. The smoke carries through to the finish and the fruit and maple characters evolve into an almond croissant dusted in icing sugar.”
