Camborne Brandy Cask

Aroma: Notes of hay, porridge, yellow fruit, a subtle hint of vanilla, and freshly sawn wood. It also has a floral meadow scent, but the nose remains subdued and doesn't fully develop in the glass. Adding water reduces the intensity of the aroma but doesn't significantly alter it. Palate: When consumed neat, it's hot, spicy, and has a lively, sharp quality. There's a significant amount of harsh oak tannin with a bitter undertone. The palate is dry and austere, and unfortunately, dilution doesn't improve it. It's akin to experiencing a mouthful of bitter, effervescent popping candy. Finish: Moderate. Features bitter malt and tannin. While the nose exhibits a youthful, woody scent common in many Australian whiskies, this offering avoids the raw, resinous edge found in some. I appreciated the aromas, but the palate was entirely unappealing to me. This is an aggressive, heated whisky that almost crackles with hot cinnamon and ginger spice, and each sip is packed with young oak tannin. Camborne whisky is a venture by the St Agnes distillery in South Australia. They have been producing award-winning brandy since 1925 and decided in 2015 to experiment with running barley wash through their existing stills. I regret not being able to offer a more favorable assessment, as tasting this was not an enjoyable experience. I suspect the brandy still they are utilizing is not well-suited for whisky production, and even if it produced a good new-make spirit, this whisky tastes far too young, despite being apparently aged for 8 years or more. It reminded me of the Limeburners Bourbon Cask expression, but it possessed all the drawbacks without any of the benefits. Furthermore, it is quite expensive, and I am very pleased that I purchased a sample to try before committing to a full bottle. I also have a sample of their Tawny Cask (Australian port wine) matured whisky to evaluate, and perhaps it will be superior. My apologies to Angove; I admire your brandy, but if you intend to continue with whisky production, I suggest investing in a dedicated pot still, using bourbon barrels for initial aging, and then finishing the whisky in your excellent wine barrels. You need to incorporate more copper and subtractive charcoal contact with that potent spirit. Tasted from a 30ml sample 'Inferior' 69/100 (1.75 stars)