To the seasoned whisky drinker, the idea that some whiskies have the added flavor of smoke is not new. Any discussion of smoked whiskies will lead to a discussion about the peated whiskies from Scotland. The distillation of the Scottish whiskies is regulated by legal parameters and tradition.
Australia is not held back by a multitude of laws that govern the production of whisky, other than the fact that the whisky must be made from cereal grains, be matured for a minimum of two years, and bottled at no less than 37% ABV.
What this means is that it challenges the traditional whisky parameters, like how whisky is made in Scotland, for instance: the type of grains and cereals used, fermentation times, types of yeasts, types of stills used, type and sizes of casks, and the maturation times.
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The overarching difference between the traditional whiskies of Scotland and Australian Whisky is the climate. That is the temperature and humidity levels in which the whisky matures. This, in turn, impacts the rate of maturation and wood extraction.
Dave Withers, the master distiller at Archie Rose, says, “In Australia, we are fortunate to be unbound by tradition. We have the freedom to be bold and find out new ways of doing things. With that in mind, this mock series is all about reimagining what a smoked whisky can be and questioning why the flavor of smoke can only come from the treatment of grains.”
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The casks are smoked with botanicals to impart subtle aromas to the whisky. More than 50 trials were conducted to determine which botanicals would stand up to the whisky, with four ultimately selected: wattleseed, juniper, cinnamon, and lavender.
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READ THE STORYWhat is particularly interesting about this process is the way the casks were smoked.
Indirect heat was used to gently smoke the barrels. Once smoked, the barrels were transported to the distillery while still warm and filled quickly to prevent the loss of the smoky aromas. The gentle residual heat did not affect the single malt, as the barrels were warm rather than hot.
Archie Rose Wattleseed Smoked Single Malt Whisky, 51.7% ABV
This is a whisky that speaks differently.
A distinctly Australian whisky, and as Dave rather poetically puts it, there is something special about taking a flame to wattleseed, given that the plant needs fire to regenerate.
Archie Rose pale malt spirit matured in a 200-liter refill wattleseed-smoked cask.
Nose: Toasted cereal, burnt sugar, fried bacon, vanilla, and whiffs of BBQ smoke.
Texture: An oily, mouth-filling palate with a smoky dryness on the finish.
Palate: An underlying note of BBQ smoke and burnt, dry leaves supports flavors of orange, burnt sugar, toasted nuts, roasted yellow peach, and caramelized nuts. A long finish where the smoke does not dominate.
A whisky with a quiet intensity!
Archie Rose Juniper Smoked Single Malt Whisky, 51% ABV
Pale malt matured in a 200-liter refill juniper-smoked cask.
Nose: A backdrop of smoke with notes of toasted grain, pine resin, violets, baking spice, vanilla, tropical mango, and yellow peach.
Texture: Mouth-filling, with softly warming alcohol that leads to a slightly drying sensation on the finish.
Palate: A light curtain of smoke balances flavors of toasted cereal, orange pith, vanilla, and crème brûlée. Orange, citrus, pine, and resin shine through on a lengthy finish.
The influence of smoke adds another layer of flavor.
Archie Rose Cinnamon Smoked Single Malt Whisky, 51.6% ABV
Pale malt matured in a 200-liter refill cinnamon-smoked cask.
Nose: Buttered cinnamon toast, cereal notes, vanilla, yellow peach, mango, orange, and floral aromas, all encased in smoke.
Texture: An oily, mouth-filling texture that coats the palate and balances well with a heightened warmth that carries through to the finish.
Palate: Elegant smoke notes combine beautifully with the sweetness of buttered cinnamon toast, vanilla, mango, yellow peach, and orange, all carrying through to a long finish.
An elegance that persists through to the finish.
Lavender Smoked Single Malt Whisky, 51.8% ABV
NSW native stringybark-smoked malt matured in 200-liter refill lavender-smoked casks. The native stringybark contributes rich campfire smoke and prosciutto notes.
Nose: Of the four whiskies in the smoke series, this single malt has the most pronounced intensity on the nose. The smoke is bold, assertive, and meaty, with an unusual floral character. Floral smoke, toasted cereal, vanilla, orange, roasted yellow peach, barbecued lamb, and baking spices.
Texture: A mouth-filling texture with heightened warmth on entry that mellows toward an ashy dryness on the finish.
Palate: An overlay of sweetness, with vanilla, baking spices, roasted yellow peach, cereal, and orange, beautifully balanced by the meaty character of the smoke.
An amazingly complex single malt whisky that is truly outstanding.
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