This whisky was originally matured in two small Ex-Tawny Port casks, before being moved to an ex-Pinot Gris cask, a rare sight in whisky production. Being located so close to the Adelaide vineyards, Tin Shed are perfectly poised to experiment with unusual cask types such as this.
For production, Tin Shed use Australian made copper pot stills, electrically heated. They’re short and fat, resulting in high copper contact and a big, oily spirit. Their annual capacity is just 41,000 litres. They started producing whisky in 2013 and where possible, their whiskies are made from local barley. They occaisionally smoke their barley with mallee root, from Australian Eucalyptus trees.
Noise: Cherry Bakewell tarts, Battenberg cake & dried apricot.
Palate: Thick and chewy, red berries and toasted malt.
About the Label: Yeah, we’ve fallen for that ‘down under’ malarky with our Tin Shed label. Everything in the picture upside down. Corny eh?
That’s founder Ian ‘Schmiddy’ Schmidt with his parrot on his shoulder, standing in front of his vine covered warehouse.
Schmiddy was once a flagpole salesman, so our label just HAD to have one, the brand logo flag flying proudly. - That Boutique-y Whisky Company