Sullivans Cove, Tasmania’s luxury single malt whisky, won a Gold and four Silver medals and was voted Australasian Distiller of the Year at the inaugural Wizards of Whisky blind tasting in London on Friday. Founded by world-renowned whisky writer and commentator Dominic Roscrow to recognise and reward excellence in whisky making outside of Scotland, the …
Tag: malt whisky
Here they are – the five most coveted malt whisky releases in the world.
Some cost more than a house!
Dalmore 62 (1943)
Only 12 bottles of Dalmore 62 were produced in 1943 (from four single malts dating from 1868, 1876, 1926 and 1939) by the Dalmore Distillery in Inverness, Scotland. Legend has it that an anonymous buyer and five of his friends were the only people to have tasted this expensive vintage, after the former purchased for it for £32,000 at the Pennyhill Park Hotel in Surrey. The final bottle – named Drew Sinclair – was sold in Singapore for S$250,000 in 2011.
The current record holder for the world’s most expensive whisky, the Macallan 64 Year Old in Lalique went under the hammer for US$460,000 at a Sotheby’s auction in New York City in November 2010. Lalique’s one-of-a kind crystal decanter, created using the ‘cire perdue’ (lost wax) techinque, houses the oldest and rarest single-malt whisky to be released by the 187-year-old distillery.
Called the Standing Stone, or ‘Camas an Staca’ in Gaelic, the new expression takes its name from the largest of Jura’s eight standing stones. Known as ‘The Bay of the Protecting Rocks’ this imposing 12 foot obelisk is reputedly all that remains of a stone circle laid some 3,000 years ago by the earliest Diurachs to appease the spirits.
The iconic Jura bottle is presented in a beautiful display case that opens its doors to showcase the bottle and reveal the story of the whisky. Meticulously detailed, the bottle is in-filled with copper wax, with a matching metal plaque.
Jura ‘Camus an Staca’ will be available for purchase in selected whisky stores across the world from December at RRP £350 per 70cl.
Easily misunderstood as a pretty wilderness south of the mainland and famous for the Beaconsville mine collapse that left two men trapped a kilometre underground for two weeks, Tasmania is commonly referred to by the rest of Australia as a hippie backwater. But the world’s 26th largest island is home to a well-respected and growing craft whisky industry.
Tasmania’s large, unspoilt swathes of ancient forestry, cool climate, pure air and unpolluted water make it the perfect place to produce whisky. At the moment it’s fairly boutique, with volumes a mere drop in the ocean compared to Scotland, say. But its potential is huge as a swathe of international plaudits and awards have recognised the island’s colourful cluster of distillers are a force to be reckoned with.
Distilling on the island began in 1822, when it was still known as Van Dieman’s Land. Just two years later 16 legal distilleries were all operating on the island state, however, this only lasted until 1838 when the then Governor, John Franklin, enforced his own version of Prohibition, banning all whisky distillation.
TASMANIAN whisky producers have achieved yet another coup, with one of the state’s single malts going on sale at London department store Harrods.
Sullivans Cove single malt whisky, made by Tasmania Distillery, has been judged by the famous luxury store as Australia’s best and will form part of its new “whiskies of the world” showcase. Sullivans Cove head distiller Patrick Maguire will leave the state today to attend the showcase launch.
“It’s a huge opportunity for us to put our brand out there,” Mr Maguire said.
He has been invited to host a series of in-store tastings for shoppers plus a private tasting for a group of Harrods’ 50 best customers.
“I imagine it will be a pretty exclusive database,” Mr Maguire said.
Like other Tasmanian whisky producers, including Lark Distillery, Sullivans Cove has achieved considerable recognition overseas, including “Liquid Gold status”, as declared by British whisky authority Jim Murray.