Limeburners Single Malt Port Cask

Nose: Oak planks, wood shavings, a hay-barn, faint fruit notes (berries, cherries), nutmeg, cardamom, cloves. There is a savoury, earthy quality to the nose that is unusual and distinctive, but intense wood aromas from the cask dominate the proceedings. This is initially unbalanced but it does gain a little equilibrium over time in the glass. Palate: Full, mouth-coating but also brittle on the arrival. A hint of initial astringency with tannic and marc notes. This gives way to a more toffee-like quality and dark, almost burnt, fruitcake. Baking spices emerge next, similar to those noticed on the nose (nutmeg, cinnamon) together with tobacco and dark cherry. Although it has a rich presentation, there is a thin and dry quality to the palate and just like the nose, oak is noticed behind every flavour. Finish: Medium. Fruitcake and port notes. I found very little in this whisky to match the official Distiller tasting notes, however I'm not surprised as Limeburners is known for being uneven . This particular batch is less sweet and controlled by the tawny [Australian port] than I've tasted before, but the cask was allowed to run wild. Every Limeburners batch is a single cask expression (diluted) and after years of being all over the place I can't help but wonder why they don't introduce at least a modicum of consistency by blending casks. This is a malt I find more "interesting" then enjoyable. It does evolve in the glass and has depth, but it can also seem ham-fisted and confused. I had hoped that this sample would be the best of the three in the pack I bought recently, but sadly it is just not that good. This cask was either allowed to mature for far too long, or it was far too active for the short maturation whisky must of necessity receive in a hot, dry and widely varying climate. A drop of water soothes the nose a little, but is a disaster on the palate, bringing out harsh bitter tannins. This is much better neat. Tasted from a distillery-bottled 100ml sample. "Average" : 78/100 (2.75)

Limeburners was the revelation of last week’s Whisky Live NY for me. This Western Australian whisky isn’t available in the US yet, but founder Cameron Syme was at the show to pour three bottles: a sherry cask, a peated whisky and a cask strength “port cask.” Each was a knockout: richly flavored, well integrated, and very smooth. Here’s what I can remember from my conversation with Syme: the peat is local to the distillery and one reason why he chose its location; the “port” casks are actually barrels from an Australian fortified wine; er, that’s it. I don’t know the age of these and nor can I be sure that my mental five stars for each one wasn’t unduly influenced by an excess of fun and fine whisky. I do know that you should try them if you get the chance, either by snapping up samples still available from Master of Malt or persuading the Astor Spirits buyer who was tasting alongside me that it’s only fair dinkum to get some in this arvo. Good onya, Cameron.

N: sticky orange and poached pears/peaches, spicy nutmeg and cinnamon, oak. Port breaks through from the cluttered initial aromas. P: thick sticky fruity caramel, some spice, malt F: sweetness lingers and oak wood notes. Something akin to burnt cherries is present, it’s interesting but something feels unbalanced and confused perhaps. Distiller whisky taste #18

Rich and sweet, there are a lot of spices from this lovely port cask matured whiskey. Floral on the nose with citrus elements, it's complex and a delight to drink.

Well balanced with strong influence of port on a nose and as after taste. Great bottle for those who like wine casks finish.

Complex flavours, rich, port influence evident. Quite warm and perfect for a winter. Not smokey. Will have again. 6.5/10