The distillery, located on Flinders Island in the middle of the Bass Strait, was conceived for this very style of whisky! After visiting Islay in Scotland, famous for its peaty drams, Furneaux realised that Flinders Island too had – in abundance – the conditions to make a maritime peated whisky.
The peat on Flinders Island has come from succulent salt marsh herbs and swamp mats, bordered by an understory of heath and tussocks amongst coastal wattles, tea tree, and melaleucas. This gives it an intrinsically briny, earthy and unmistakably Tasmanian maritime flavour. A little softer than Scottish peat, the salt and spice is an amazing and unique character in any whisky we have seen.
German fruit cake and Port Royal tobacco dominates this flavour profile. Rich and sweet, with a lovely earthy backbone and a lingering root beer note on the finish. This whisky has an amazing confluence of flavours with Scottish peat, Flinders Island smoke and brine, and South Australian fortified wine all working together in delicious harmony.