“Wow, Smoky Wedding. What can we say, this release has been long awaited. It began with our co-founder Damien wondering; “what
would happen if we combined this unique, coastal peat from Tasmanian native vegetation with classic Scottish spagnum moss peat?”

The “marriage of malts” was born.

Our Flinders Island peat, from lagoons on the east coast of the island consists of melaleuca, tussocks, succulent swamp marsh herbs, so the flavour it provides is significantly different. We are also currently peating post malting, which gives a more sublte, softer smoke profile. Scottish peat on the other hand, smoked in giant kilns during malting gives the spirit a far more intense nose and front palate, bringing that iodiene, cresol note in.

In this mash bill, we combined 50% Flinders Island peated Joe White pilsner malt with 50% Bairds heavily peated Scottish malt. The spirit
was distilled at Furneaux Distillery on Flinders Island, with the second cut reaching a touch deeper than our unpeated runs to pull out the
phenolic compounds, while still retaining a nice clean spirit.

This new make was put into our only run of 501 casks. American Oak ex Bourbon (Heaven Hill) casks from Tasmanian Cask Company. Just a touch over 3 years was plenty for these 501 casks, giving us a beautiful floral sweetness. The barrels were decanted and left to breathe for a while before incremental dilutions, aiding the spirit to achieve its best possible balance and texture.

Batch FSPB2 was diluted to 46.2% after dilution trials determined that it was the most delightful when opened up with a bit of water.
Whisky distilled and matured in a new style, with much respect paid to its origin. An antipodean expression of smoke, spice and sweetness.
”