That was a year ago. I was at that wonderful event that was #RestaurantAustralia. I have an imperishable memory of it. So when this morning, the letter carrier rang to give me this package and when I opened it I discovered this flask of Whisky arriving from Tasmania, Tears came to my eyes. My thoughts went straight to Hobart.
This whisky distilled from barley is slightly peaty and looks a little like Highland Whisky in Scotland. It is obtained by double distillation in locally made copper stills. It is then aged for 5 to 8 years in small 100 liter oak casks. The use of small casks allows for faster evaporation and a considerably shorter maturation period than is required with the larger casks commonly used in Scotland.
Lark Cellar Door & Whisky Bar – 14 Davey Street, Hobart – Tasmania 7000