“I remember we were pulling our hair out with the waste we were facing [in 2020], the guys were talking to the old man and collaborated and here we are. I’m not exactly sure what we’ve got in the bottle at the moment, they were throwing a couple of blends and barrels around. I’m no whisky aficionado, but I certainly enjoy a good drop and I know this is going to be right up there. We can’t wait to get it out there and test the market.”
“It’s kind of got this lovely Carmelo koala meets pineapple tropical hops with I’d say almost like the touch of gumdrops that you used to have as a kid. It’s probably quite unlike any other whisky people have tried. I’d recommend trying it by itself first, if it’s too strong for some people maybe a touch of ice. I can imagine it being quite nice in a highball, like the classic Japanese high ball styles because you’d let a lot of those flavours out with a touch of water.”
And what exactly can punters expect from Lockdown Whisky?
Chaplin has no doubt it will be unlike anything most people have experienced, boasting a flavour profile that reflects the unique characteristics of the repurposed beer. “The hops are almost like a botanical themselves, so you can imagine all of the different craft breweries that were in this mix, all those different hops coming through along with the Cascade hops. It’s got this really nice tropical note. A lot of pineapple, you’re kind of getting a little bit of kiwi coming through, going through the palate from start to finish is quite an interesting ride because you start off with this super sweet, almost like porty beer.
“We’ve faced a lot of unique challenges in recent times, so there’s a certain poetic feeling to creating a unique Tasmanian whisky that I hope will remind us of how we got through these times.” - Customs House Director Paul Jubb
12 Tasmanian Hospitality Review April/May Edition
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