Exclusive to Baranows Lounge in Hawthorn, Melbourne
Well, well well, what do we have here? An Australian single cask whisky? I’ve seen that before. Bottled at full cask strength? I’ve also seen that. An Australian single cask, cask strength whisky, fully matured in an ex-pedro ximenez cask direct from Spain? Now that I haven’t come across.
Being the sucker that I am for whiskies with a heavy sherry influence, I knew this thing had my name written all over it.
New World Whisky Distillery
If you’re reading this from Australia, you may have heard of these guys before. Or if you haven’t, perhaps you’re aware of their more mainstream whisky brand, Starward whisky. If you’re reading this from overseas, both names are likely to be completely foreign to you (though I’m sure that will change in the near future).
Founded in 2004, New World Whisky Distillery is the brainchild of former IT (e-learning) businessman, Mr David Vitale. Fast forward six years and it’s probably safe to say that Starward Whisky is one of the most affordable, approachable and accessible Australian single malts available in our local market today.
Whilst the brand Starward is reserved for their readily available offerings, David fully appreciates the fact that whisky geeks get all excited about limited release, cask strength bottlings. For that reason, he gave his employees the green light to setup New World Projects.
Think of New World Projects as an experimental department of the New World Whisky Distillery. They’ve released a number of single cask bottlings over the last 12 months or so, including some pretty interesting combinations. Think: a red wine cask with virgin oak lids. Or perhaps a ginger beer cask-finished whisky, where the cask was seasoned with ginger beer they brewed themselves.
The whisky: Baranows Selection #2
So when I heard about their latest offering – this New World Projects PX cask, bottled exclusively for Baranows Lounge in Melbourne – I knew I had to try it.
One of the other great things I love about New World Whisky Distillery is that their Distillery Manager, Ian Thorn, keeps immaculate records on everything they produce as well. A short email exchange yielded some great info on this cask.
- Single cask 110304-06-446 was a 50 litre re-coopered ex-pedro ximenez cask sourced from Montilla (Córdoba) CP in Spain
- It was filled with new make spirit on 4 March 2011 at 55.7% ABV
- It was emptied and bottled on 1 September 2014 at cask strength of 59.3% ABV (yes, in our climate water evaporates quicker than alcohol, leading to higher ABVs)
- The cask lost a huge 26.5% of its contents over that three and a half year maturation period, meaning just 44 bottles of this whisky remained.
So in pictures and on paper, there’s little doubt that this thing looks and sounds pretty special, but as always, the proof is in the pudding.
After a short while in the glass, this is nothing but rich and desserty. Did I mention it’s rich? Crème brulee, complete with vanilla notes, caramel and a hint of that banana estery note that I often associate with Starward whisky. Sweet caramelized figs, prunes, brown sugar and some cinnamon. The nose on this is big, young and spritely – nothing closed or dusty about this, as you can sometimes find with older, full-term sherry matured whisky.
There is some alcohol (after all, it’s 59%), but it’s not as fierce on the nose as you might expect from something this young. I could seriously spend half an hour nosing this one. A true after dinner dram.
On first sip I got an instant burst of salivation – no avoiding the alcohol here, but it’s not unpleasant. It’s viscous, thick and full on the palate. There’s an initial burst of sweetness, but it’s a fair bit drier on the palate than you’d expect from the nose. More of that classic PX cask comes out now, with dried red fruits and those classic Christmas cake flavours (raisins, prunes, spice and a slight bitter nuttiness).
Putting the glass back down I couldn’t help but stare at it – check out those fat lingering legs! (that sounds really weird, doesn’t it?)
Really quite long and warming on the finish. It remains sweet throughout the mouth with lingering warmth, but minimal spice. I found a fairly strong vanilla note rolling in after a few seconds as well. Give it some time and there’s some bitter oak towards the end – call it pencil shavings or dusty, high cacao dark chocolate if you will.
With such an enticing nose and clean tasting palate, to me, this comes across as a really clean sherry cask. I didn’t come across any off-putting notes of rubber or sulphur what-so-ever.
When, where and how much?
The remaining bottles (and there aren’t many of them!) are available now, exclusively through Baranow’s Lounge in Melbourne at an RRP of AU$299. See here for more information.
The bottle reviewed was purchased by The Whisky Ledger.
3 thoughts on “New World Projects PX Cask”
Can aussie whisky matured in Aussie apera (sherry) casks, legally be called a sherry matured whisky
Thanks for reading and for the question!
Yes, I believe there’s no issue with that. Taken straight from the Excise Act 1901 (which governs Australian whisky production), the definition of Australian whisky is simply:
“whisky” means a spirit obtained by the distillation of a fermented liquor of a mash of cereal grain in such a manner that the spirit possesses the taste, aroma and other characteristics generally attributed to whisky.
and that it must be:
“matured by storage in wood for at least 2 years”
Certainly quite basic and nowhere near as restrictive as the SWA regulations!
Actually, I just re-read your question – as for the use of the wording ‘sherry’, I suppose that’s probably quite a contentious issue. This particular one was filled into an imported ‘sherry’ cask, so probably no issue there. As for those filled into ‘apera’ casks, one would expect you’d need to label it as such?
I’ll see if I can find out for you and will report back.