Upshot Australian Whiskey

Last week I was at Whipper Snapper Distillery on the outskirts of Perth, here in Western Australia. Before the cocktail class I had a tasting flight of the Wheat and Quinoa whiskies along with the Upshot, Upshot Cask Strength and Red Corn Upshot. Sadly, those last three were rushed. Fortunately, I live a stones throw from the distillery, I went back today and did another flight with a lot of time to sit, consider, and enjoy. If you feel like scrolling down a little you’ll find my notes on the Wheat and Quinoa that were really interesting liquids and worth the time to track down. The standard offerings from Whipper Snapper are their ‘Crazy Uncle Moonshine’ a new make white spirit, the Crazy Uncle Moonshine Barrel Aged, and then Upshot and Upshot Cask Strength. I added the Upshot Red Corn to the run and here we have todays five… Step three in the Whipper Snapper progression, two years and a day for the new make spirit in virgin American oak. Proudly sourcing 100% Western Australian grains: 80% corn, 10% malted barley and 10% wheat. Craft distilled and single barrel released. N: We have lost sight of the new make. Refreshingly interesting nose of perfumed wood (cedar/sandalwood), butterscotch (specifically butterscotch angel delight; if you know, you know). There is a texture to this nose like toffee cream, it feels thick. It’s not bright or vibrant but it still feels summery. P: Thick and sticky with a creamy fullness. All my favourite textures and buttery flavours of wooded Chardonnay are here and deliciously integrated with the sugar layer from a creme brûlée, some nutmeg, more toffee and caramel flavours. Moreish, easy, perhaps just a little intrusive kick for only 43%. F: Moderate. Clean and precise. A little tannic spice, vanilla and a soft fudge texture with enough sugar sweetness to give a maple syrup on pancakes feel. It doesn’t need it; but, if you want to add a few drops of water, or an ice cube, then the nose will push vanilla out strongly, the palate will get thicker and more wood forward (damn I love that butter) and there it will stay through the slightly shortened finish. Ok. I’m a fan. This is in essence Australian bourbon and I like that. I also like that I feel this is as close as you will get to turning breakfast maple pancakes into a seriously down-able liquid. Dangerous liquid. Approach with caution if you have nothing on later in the day, because I suspect you will be enjoying liberally. (Note that the picture for the Distiller entry is incorrect. The bottle shown is the first release, that will cost you upwards of AUD$800. The regular release bottle is as in my photo here, black and gold). Distiller whisky taste #118

No. 3 on the Whipper snapper tasting flight. Slightly older than lower strength sibling it was stronger on the wood tanins and nutmeg characteristics. There was something else there as well I couldn't pick. Water opened it up and softened the tanins. Another good effort. I ended up picking up a bottle of this and opened up later with the brother in law in Melbourne. I enjoyed it even more by itself. Very good example of the style

Nose: Strong sweet caramel and vanilla, and an almost floral touch on first approach. Palate: Sweetness disappears into some spice on the mid palate. Thin. Finish: Medium finish length which takes the spice from the palate in an oaky/woody direction. It’s clearly very young, be interested to see what they come up with as older or cask strength offerings come up.

Leave it to sit in the glass for a bit and it opens up more. Spice, pear, honey. Sweetness at the top of the tongue is immediate. Spice lingers and you're left with that...sweet spicy with vanilla

Complex, interesting, a bite in the beginning followed by a smoothness the more you drink it, all the while opening up different flavours over time. Great value for money.

Sweet on the nose with the scent of toffee carrying through to the pallet. A taste that lingers well after the final sip. A great entry from Perth!