The number 11 release is the most recent whisky from Joadja Distillery and continues with their Paddock to Bottle series. It is made from barley which has been grown on premises and then used in the production of their spirit. This makes it more unique from other Distilleries in Australia. This special one is matured in an Ex-Oloroso cask and then finished in a Ex-Bourbon barrel. The best way to describe it, is that it has a traditional bourbon nose and a sherry cask flavour & finish.
Despite being at cask strength it is very smooth. The nose is warming and sweet. It does not take long for the sherry cask to start impart in the flavour. The dark deep fruits come through and a little oiliness, with some nuts. The finish remains sweet with a slight peppery finish.
Colour: Polished gold
Nose: Sweet warming nose, with Vanilla and cereal. Subtle grape syrup adds to the sweetness.
Palate: Dark deep fruits emerge, with some nuttiness, providing excellent mouth-feel. The heat mellows out with dried plum filling the senses.
Finish: Medium sweet finish with an undertone of white pepper.
|Matured in Ex-Oloroso, Finished in Ex-Bourbon
|19 Mar 20
600 (500ml) & 100 (200ml)
Established in 2014 this real gem of a distillery is located in the heritage listed town called Joadja Town. The township was first established in the1870’s by the Australia Kerosene Oil and Mineral Co, who brought hundreds of Scottish oil shale miners over with them, who also had their knowledge in making sly Grog.
In 1911 the once thriving town of 1,200 people come to an end as the process to get the Kerosine became uneconomical. The township passed many hands and in 1999 became heritage listed. The current owners Elisa and Valero (Val) Jimenez set up the Distillery in 2014 and worked hard to maintain the preservation of the township while time sharing to make their fabulous whisky, rum, gin, liqueurs and sherry. As their suggests they are of Spanish origin and have the ability to source the finest ex-Oloroso & ex-Ppedro Ximenez Sherry butts from Spain. Their uniqueness only continues as Val has also been growing their own barley on premises which is used in some of their releases of whisky.
At Joadja they use a 2,500L Wash still; a 800L Spirit still; and a 500L Gin still. All are electrically driven as they focus on reducing their carbon foot print.
Tours of the Distillery including Joadja Creek are made by appointment only.