Mackey Single Malt
Single Malt
Mackey // Tasmania, Australia
RARE
Mackey’s Distillery resides in one of Tasmania’s oldest suburbs, and was established in 2007 by the distiller Damian Mackey. Mackey’s passion for whisky began in the early 90’s when he worked as a surveyor for Bill Lark, the godfather of Australian whisky. Mackey Single Malt emulates an Irish whiskey (the only Irish-style available from Tasmanian at the time of writing) with its unpeated, triple-distilled style aged in 100 liter port casks for 6 years.
In early 2016, Mackey plans a move to Shene Estate in Pontville Tasmanian where he will continue to make good whisky. Note: This tasting was completed using bottle 24 of 125 of cask 001. This is only available in Australia.
Mackey’s Distillery resides in one of Tasmania’s oldest suburbs, and was established in 2007 by the distiller Damian Mackey. Mackey’s passion for whisky began in the early 90’s when he worked as a surveyor for Bill Lark, the godfather of Australian whisky. Mackey Single Malt emulates an Irish whiskey (the only Irish-style available from Tasmanian at the time of writing) with its unpeated, triple-distilled style aged in 100 liter port casks for 6 years. In early 2016, Mackey plans a move to Shene Estate in Pontville Tasmanian where he will continue to make good whisky. Note: This tasting was completed using bottle 24 of 125 of cask 001. This is only available in Australia.
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ageNAS
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Cost
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abv49.0
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Single MaltDistilled in pot stills from 100% malted barley, produced at one distillery, aged in barrels; if Scotch or Irish, must be aged for at least three years.
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Cask Typeex-port
Tasting Notes
"Starting on the nose with initial sweet and floral perfumed notes, the whisky moves slowly to fragrant sugars and soft fruits before moving to sweet malts that have a scent reminiscent of brown creaming soda. On the tongue, the sweet malts leave their mark with an aftertaste of citrus peel following in the wake. With time this opens up to dried and tangy flavors of apple and dark stone fruits with tart cherries. The whisky is dry enough to evaporate in the mouth and flood the sinuses, crawling over the tongue in a caterpillar fashion of sweet toasted fragrant flowers before slipping off and disappearing. "
Added by
Marcus Parmenter
Score
90