All about making whisky
The flagship of the Hellyers Road distillery, this single malt is made with local malted barley, produced on the island of Tasmania in Australia. This new version of the traditional ‘Original’ has been matured in ex-bourbon casks and bottled at 40% ABV wi
Style: Smooth and exotic. Nose: Rich. Notes of citrus fruit and flowers. Vanilla. Palate: Creamy. Malted barley. Coconut. Finish: Mellow and long.
Sourcing actor, importer and exclusive distributor of a portfolio of international brands, La Maison du Whisky is, since 60 years a reference for whisky and spirit lovers. Thanks to our close relationships with producers and independent bottlers, we have access to limited editions and unique products we bring to market exclusively. Curious and creative, we are driven by our passion for products and our desire to constantly bring our clients the latest expressions through our own shops, our website whisky.fr and selected wine retail shops in France.
Still bottled at 46.2%, without chill-filtering or the addition of caramel, the single malt from the Hellyers Road distillery is a genuine product of the terroir. Unlike many other whiskies, its mashing, distillation and bottling are all carried out on site and the majority of its malt is produced in the region. Distilled for the first time in 1999, the whisky owes it character, not just to the richness of the land from which it is produced, but also to a cool climate that favours long maturation, to its skilful cask ageing techniques and to the diversity of the range it produces, which includes peated and unpeated bottlings, as well as classic maturations and special finishes.
The largest micro-distillery in Australia (producing 100,000 litres per year), Hellyers Road was founded in 1997. Located on the island of Tasmania, which is known more for its wines, salmon and lush green landscapes, the distillery owes its existence to a passion for whisky shared by the owner of a milk cooperative and a professional distiller: together they decided to create a new “milk”, which was malted and in a rather more Scottish style! Distilled for the first time in 1999, the quality of the whisky was quickly appreciated by connoisseurs, and is now one of the islands best exports, and among Australia’s most well-known whiskies.
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