Archive HELLYERS ROAD Peated


Single Malt, Australia / Tasmanie, 70cl, Ref: 15564

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Product details

Tasting note

  • Appearance : or pâle.
  • Nose : fin, tendre. Le tabac, les cendres (âtre) et les levures de bière évoluent sur le foin coupé, le lard fumé et le camphre. Autrement dit : l’orge maltée fumée. Il devient floral (chèvrefeuille, pois de senteur) et épicé (girofle).
  • Palate : enlevée, vive. La chaleur de ses épices (curry, muscade, poivre noir) est tempérée par sa fraîcheur balsamique (épicéa, bouleau). En milieu de bouche, la noix verte et l’aneth sont nimbées d’une fine couche de cendres. Ces notes harmonieuses préparent son évolution résolument marine (poisson frais, huîtres). Elle appelle un plateau de fruits de mer.
  • Overall : ronde, pulpeuse. Le mélèze, le palissandre soulignent l’originalité de son boisé. Fruitée (groseille à maquereau, myrtille), elle se montre également marine (salicorne, sel de Guérande), cendrée et réglissée. La rétro olfaction révèle une orge miellée, des notes de comté ainsi qu’une tourbe humide.
The brand

The brand

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 distillery

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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