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.
Vanilla and earthy dark sugar on the nose, palate is bright and spicy, showing characters of cinnamon and smoke. This whisky takes dilution well, with more of the peat profile coming out at lower ABV. Finish is very chewy and has great length.