New Holland Beer Barrel Bourbon
less floral
Raymond B. 100% Corn Whisky
Corn
Hoochery Distillery // Western Australia, Australia
RARE
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Edit the detailsWhen Raymond Bernard Dessert III started the Hoochery Distillery, rum was his game. He built the distillery on his farm, 15km north of Kununurra in the Ord River Valley, Western Australia, and it remains Australia's longest operating legal distillery. Recently though, Raymond has taken up a new interest; making whisky.
Passing the torch over to his distiller Margaret Lyons, the duo have crafted a whisky made from 100% local farm-grown corn. It is mashed and charcoal-filtered, and matured for two and a half years in American oak barrels, previously toasted and used for the maturation of their own Ord River Rum. As rum is their main focus, the production of this whisky is quite small, perhaps one or two barrels a year being produced.
When Raymond Bernard Dessert III started the Hoochery Distillery, rum was his game. He built the distillery on his farm, 15km north of Kununurra in the Ord River Valley, Western Australia, and it remains Australia's longest operating legal distillery. Recently though, Raymond has taken up a new interest; making whisky. Passing the torch over to his distiller Margaret Lyons, the duo have crafted a whisky made from 100% local farm-grown corn. It is mashed and charcoal-filtered, and matured for two and a half years in American oak barrels, previously toasted and used for the maturation of their own Ord River Rum. As rum is their main focus, the production of this whisky is quite small, perhaps one or two barrels a year being produced.
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ageNAS
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Cost
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abv40.0
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CornMash bill at least 80% corn, no requirement to age, but if aged, must be in either new un-charred oak barrels or used oak barrels.
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Cask TypeToasted American oak former rum barrels
Tasting Notes
"The nose opens with a syrupy sweetness detectable a bar away with roasted candied flowers and fresh pollen mingled with corn syrup. Marzipan, peppermint, rich furniture polish, and cooked fruits make their way each in turn. The end on the nose turns even sweeter and strengthens when left to breathe. It is sweet on the tongue and has a cooling mouthfeel with tastes of corn syrup and spiced toast. A slight striking of cinnamon joins the fray, with honey turning into mead near the end. The finish is short and sweet. Best to have another sip and start the experience all over again. "
Added by
Marcus Parmenter
Score
90