Flinders Island Peated Double Cask Australian Single Malt Whisky

Moving on from the Tasmanian Furneaux Distillery and the Flinders Island Peated American Oak ex-Bourbon, we quickly get to a special 'work in progress' bottling. It lacks official details and a label as it's not market-ready. What I do know is it's the same 100% Flinders Peated Tasmanian Pilsner Malt, but this time it's been matured in both Bourbon and Sherry casks. Beyond that, I'm flying blind. Oh, and it's a massive 61.1% ABV. I'm let down because even though there was a virtual tasting with the maker for these Furneaux whiskies, details for this dram weren't given, while other bottlings had plenty of information. Anyway... Nose: Intense and dark, it has a strong character without being overwhelmingly alcoholic. Thick with dark, jammy figs and red berries, the sherry influence is very prominent. It's syrupy with a molasses-like sweetness, making it hard to discern what's beneath the sherry onslaught. There's a faint bitter mocha and maybe a hint of damp earth and a nutty oiliness. After initial sips, a mustiness appears. Palate: Heavy and a bit sharp. Initially, dark and leathery syrup characteristics, a touch of crisp apple, then loads of clove and nutmeg, a hint of cinnamon, mulled winter fruits, and a spritz of orange. Saltiness and minerality are like a fading memory, hinting at what they could be; I suspect that's the peat smoke. Finish: Medium. A slightly toasty honey, perhaps? Some burnt bacon bits, oily lemon zest, glowing embers and tar, ending with a lingering bitter dark chocolate. Wow. While not overwhelming my palate with the high ABV or being harsh for a young (3.5 years?) cask strength, this is a hugely powerful impact that is, for me, concentrated and dense. I've saved a mere 10 ml and added a few drops of water. The nose does slightly mellow and reveals some light, woody notes and maybe a toasted coconut element, which is unusual. I also think a subtle, perfume-like quality is emerging, and it's quite pleasant. The palate improves significantly with water and quickly moves into Talisker territory again, or maybe something from Islay? Lemon zest, BBQ, damp smoky ash, and a lot of salt. The density decreases, the syrup fades, and more of the bourbon cask's vanilla notes come through as toffee and caramel. The finish loses complexity and remains in the realm of toasted malt and bitter chocolate. This was more effort than I anticipated. I suspect some adjustments are needed for the final release of this absolute powerhouse. It needs to settle, it needs to be controlled, and I'm not skilled enough to extract the intended profile. There's nothing harsh or unpleasant (besides the density and weight), but I don't think it's ready, or perhaps more accurately, maybe I'm not ready. Maker whisky rating #276 [Pictured here with a Tasmanian classic, crocoite. This orange beauty is a rare lead-chromate mineral formed as a secondary replacement of ultramafic rocks. From the famous Adelaide Mine in Dundas, Tasmania and with a genesis dating back around 485-444 million years.] Furneaux Distillery Running Scores Flinders Island Peated American Oak Ex-Bourbon: 3.5/5 Flinders Island Peated Double Cask: 3.25/5