Angove distills first whisky
With the intense interest in bespoke spirits in recent years, it was probably inevitable. One of Australia’s oldest, most established distillers, Angove (tastings), renowned for its St Agnes brandies for nearly a century, has just distilled its first whisky.
The small-batch whisky was distilled in Angove’s ancient Jennings copper pot still at Renmark. It will now go into small oak barrels where it will mature for several years – exactly how many is unknown. The family company is coy about the length of maturation, probably because it doesn’t know precisely.
The single malt whisky will be the first-ever ‘legal’ whisky distilled in the South Australian Riverland, according to the company. Angove went into partnership with distinguished Adelaide brewer Coopers to produce a ‘classic single malt beer base’, according to Richard Angove.
Master distiller Ben Horley said:
“We will be assessing the whisky regularly but it will be a number of years before we will see the release. Oak maturation takes time and patience, and we are lucky that we have these.”
Richard Angove adds:
“Brandy takes time, patience and craft and we see similarities with whisky. Our aim is to produce a super-premium single malt whisky that has character and vibrancy. A whisky that shows the benefits of ageing in small oak and speaks to the history of our historic barrel halls.”
*Note to Richard Angove: I see an opportunity for a special ‘brandy-barrel aged’ whisky.