$170
Crafted for Tasmanian Whisky Week, this limited-edition Roasted Malt Release showcases the creativity and collaboration that define our distillery. Made from a unique mash bill of distillers, crystal and chocolate malts, it delivers rich notes of caramel, toffee and cocoa.
Aged four years in French oak and finished for 12 months in stout-seasoned PX casks—previously shared between Launceston Distillery and Du Cane Brewery—this whisky offers floral aromas, sweet malt character, and warming layers of milk chocolate and Savoiardi sponge.
Non-chill filtered and bottled at 50.3% ABV. Only 400 bottles produced.
Tasmanian Whisky Week is a special time of year. A celebration of craft, community and creativity, it brings together whisky makers and whisky lovers from across the state and beyond.
Each year, we create a limited release for the occasion. Something distinct, small-batch and full of character. This year, that release is our Roasted Malt Release.
This single malt was crafted from a mash bill of distillers malt, crystal malt, and chocolate malt. These specialty malts, more commonly used in brewing, impart rich notes of caramel, toffee and cocoa to the spirit.
After ageing for four years in small French oak casks, this whisky was finished for a further 12 months in stout casks. This maturation process highlights the value of creative local collaboration. The finishing casks (Pedro Ximénez Sherry barrels) had previously been used at Launceston Distillery to mature our single malt. We then passed them to Du Cane Brewery to age their bold Whisky Barrel Imperial Stout. Eventually, these distinctive casks returned to Launceston Distillery, further enhancing the character of our Roasted Malt Release.
With floral aromas, sweet malt character, and warming notes of caramel, milk chocolate and Savoiardi sponge, this release offers a smooth and complex drinking experience. Non-chill filtered and bottled at 50.3% ABV, it is a whisky of true character.
Limited to just 400 bottles.
500 ml Bottle, 50.3% ABV
$156
