corn, rye, and barley, it’s matured in large format toasted and charred new American oak, a textbook Bourbon approach adapted with local flair. “We are the first distillery to produce a Bourbon- style whiskey using 100 per cent pure Tasmanian water and grains (corn, rye and barley) and matured in large-format toasted and charred new American oak,” says Justin. “A few others have dabbled in the space, but none have used all Tasmanian grains before, which sets us apart, nor done everything in house, as we call it, grain to glass. “We’ve invested quite a lot into doing this. We do 50 per cent what we call our three grain or bourbon style, and 50 per cent of production on a single malt, which is traditional. So, we’ve kind of gone 50- 50 into both. We’re receiving really strong response on both, but there’s a huge education that we’re trying to help the market with about what a grain whisky is, and how it sets it apart from a normal single Malt. “The majority of whisky on the market in this country is what we call a single malt, which is also a scotch, but you have to be in Scotland for it to be called a scotch, so single malt is what we call it
here, and that’s 99 per cent of the whiskies put out in Australia. We’re loving the response of people trying our craft bourbon style whisky, because most people in this country have only tried, for example, Jack Daniels or Jim Beam, they have never tried a true craft, super-premium bourbon.” Unlike most Australian whiskies, Turner’s Bourbon- style release leans into bold flavours. Expect toasted caramel, charred oak, and hints of vanilla – notes traditionally found in Kentucky but now unmistakably shaped by Tasmania’s cool climate
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Tasmanian Hospitality Review August/September Edition
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