Spring Bay Distillery 2019 Vintage


Spring Bay Distillery 2019 Vintage

Spring Bay Distillery 2019 Vintage


In stock

When we first embarked on our independent bottling quest some 5 years ago, Spring Bay distillery was one of the first names on our lips, such is the quality of their whisky. Affectionately dubbed ‘Little Springbank’, owners and distillers Cam and Suzy Brett have created their very own slice of Tasmanian, sea-side heaven releasing whisky with a subtle maritime profile sharing a similar terroir with the iconic Springbank distillery in Campbeltown, Scotland.

We selected one super dusty 100L Apera cask for maturation that was procured from Willie Smith’s, a 4th generation apple brandy maker. The etymology of the cask started as a 225L vessel that was masterly coopered down to 100 litres and given a light toasting. The result left us in reflective pause with the wooden vessel offering delicious wafts of molasses dripping in sticky, sherry goodness with distant licks of maritime funk. It’s one huge pour and once again we make no apologies for the roaring and barbarous nature of the expression aimed at the seasoned whisky palate for your raw enjoyment.

With the cask giving up her angels share as mostly water; the whisky weighs in at 65.8% ABV with a yield of 112 bottles. And like our other Aussie bottlings, we used a simple quarter inch steel sieve that you can hold in the palm of your hand when bottling to catch any pieces of wood or char from entering the bottle. This means all the ‘good stuff’ that creates a viscous and full-bodied flavour missile remains in the bottle rather than on the whisky room floor.

A Spring Bay for the ages, dark, decadent and quintessentially Australian!

Details: 700ml, 65.8% abv
Age: 4 years, 2 months
Distillery: Spring Bay Distillery
Region: Spring Bay, Tasmania
Cask Type: Apera
Cask No: 216
Distillation Date: 6th of May 2019
Bottling Date: 6th of July 2023
Bottle Outturn: 112

Our Tasting Notes

Nose: treacle | nutty | ripe raisins

Palate: thick molasses | fig jam | cocoa

Finish: colossal | intense | sherry spice

About Spring Bay Distillery

Spring Bay is a new world distillery that leans heavily on tradition located a stone’s throw away from one of the most scenic beaches in all of Tasmania – Spring Beach (about a 70-minute drive from Hobart). Established in 2015, Spring Bay Distillery is the realisation of a dream for owners Cam and Suzy Brett. Having shared a love of whisky for over 25 years, building a distillery was a natural culmination of many years of planning which saw them first head to Scotland on a fact-finding mission immersing themselves in every facet of Scottish whisky production via the dozens of distilleries they visited.

It was music to our ears when Cam told us is the early years that his whisky inspiration and preferred flavour profile came from the revered Springbank distillery in Campbeltown, Scotland. Been big fans of Springbank, Cam and Suzy saw many similarities between both locations with a shared sense of terroir that would play a leading role in Spring Bay’s evolution.

To achieve this unique liquid, the flavour of the local sea salt makes its way into the rainwater Spring Bay uses making the spirit sweet with a subtle maritime influence. Only the best ingredients are used and distilled in a 1200 litre copper pot still from renowned still-maker, Peter Bailly of Knapp Lewer Still Makers. The declining line-arm on the still ensures that the oils are captured from the spirit distillation resulting in rich new-make with a beautiful mouth-feel.


Drink your truth and

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