Launceston Distillery Apera Cask Matured (H17-41)

My first taste from this distillery came a few weeks ago, a very limited sample from only 60 bottles. In short, the review I posted was very positive. I've since obtained three more samples, including this Apera cask version. I created a new entry for a couple of reasons. First, the different batches vary slightly, with both American and French oak ex-Apera available. Second, the previous entry was poorly done. Based on what I'm tasting, here are my notes on the Launceston Distillery Apera Cask Matured, Tasmanian Single Malt batch H17-41. From the distillery’s website: “This elegant whisky was matured in 2 ex-South Australian Apera casks (Cask 006 and 007) that were previously used to age Apera fortified wine (Australian style sherry) for a minimum of 5 years and 10 months. These 2 casks were bought together and allowed to marry for 2 months before being bottled at 46%, our standard ABV strength. This full flavoured whisky was double distilled and is non-chill filtered to retain depth of character.” Nose: The aroma is immediate and strong. Fifteen minutes of contemplation haven't altered its character. It's rich and luscious on the nose, full of dried fruits leaning towards sultanas. The richness seems to come from vanilla toffee or caramel. There's dry oaky tannin and a very subtle clove spiciness. It also has a pleasing leathery opulence. Palate: Oily and rich. It has a bold, heavy weight that stays soft and velvety once the initial oily richness fades. Dark chocolate provides both sweetness and a balancing bitterness. The sherry fruit flavors are quite classic but are layered with more of an orchard fruit character. There's a dark honey and a late floral note that makes it more interesting than a simple sherry bomb (or as I saw it recently termed; an Apera assault). The oak is a bit overdone, making it just slightly too tannic. Finish: Medium. Oak is the primary influence with drying tannins, fig sweetness, and a gentle baking spice pepperyness. There's a lovely syrupy clinginess in the final exit that is rich and intense. Still, it's a little too tannic. Adding a few drops of water keeps the nose the same but significantly changes the palate. A salted caramel character emerges, and the spices develop into cinnamon and nutmeg (I think? The spices are more distinct in any case), with an orange oil coming forward. The finish remains oaky and drying. My previous Launceston was a blend of American ex-Bourbon and French ex-Tawny (Australian Port) cask aging. That one was better balanced with more flavor depth. I think I can see similarities in the honey and toffee, but this Apera feels distinctly different. Compared to sherried Scotch, the Apera cask offers some nice novelties, the leather and floral note, allowing it to stand out. It's clean and well-made, though slightly over-oaked, making it a quality Tasmanian whisky I'd happily keep on hand, were it not for the steep price. A few drops of water and whilst the nose stays the same the palate changes quite a lot. There is a salted caramel character that comes forward and the spices develop into cinnamon and nutmeg (I think?, Spices are more readily standing on their own in any case), and an orange oil comes forward to. The finish stays oaky and drying. My last Launceston was a mixed wood casking with American ex-Bourbon and French ex Tawny (Australian Port). That was better balanced with a greater depth of flavour. I think I can pull the similarities through the honey and toffee but this Apera feels uniquely different none the less. On the spectrum of sherried Scotch, the Apera cask has a few nice novelties, the leather and the floral note, that lets it speak for itself. Clean and well made, albeit slightly too long in the oak, this is a quality Tassie whisky that I could happily have on my shelf, if not for the high price tag.