Iniquity Single Malt Whisky from Adelaide's Tin Shed Distilling Co »
An extract from The Australian Spirits Guide by Luke McCarthy
Contributed articles and stories
The Australian Spirits Guide by Luke McCarthy unearths 60 of the best spirits in the country from 51 of the country's stand out distilleries. Each spirit has its own history and passion as well as tasting notes, serving and cocktail suggestions.
In this extract we travel to the South Australia and descend into a den to taste some full-flavoured South Australian whisky:
The Tin Shed Distilling Co, makers of the Iniquity Single Malt Whisky, has risen out of the ashes of Southern Coast Distillers, an Adelaide whisky venture that went sour in 2012.
Southern Coast Distillers was set up by three couples who shared a mutual admiration for whisky. Such was their interest and acumen, they decided to have a crack at producing their own malt whisky and rum, and started doing so in 2005 after they built an 80-litre still on the business premises owned by one of the partners, Ian Schmidt.
A 600-litre copper pot still of a similar design came online later, and when the results from their early distillations were matured and eventually bottled they were well received – conspicuous whisky writer Jim Murray was particularly enthusiastic.
The rum and whisky that continued to be produced was sought after in the years following, and much was written about South Australia becoming a new premium malt whisky-producing region. However, it wasn’t to be. One couple in the venture had a complete breakdown in relations with the other two, and the business ceased trading at the end of 2012.
Ian Schmidt and Victor Orlow (the distillery is still located on the former’s business premises in Welland, Adelaide) created a new business out of the turmoil, and the first expressions of the Tin Shed Distilling Co’s Iniquity Single Malt Whisky were released in 2015.
As before, the quality of the product has never been in doubt. Victorian and South Australian barley is mashed and fermented onsite, given a long 10-day ferment, distilled twice through a still that promotes a lot of copper contact, and then matured in quality casks, mostly between 50–100 litres.
There’s plenty to like about this full-flavoured whisky, and Schmidt and Orlow are keen to build on the old stock they’re bottling now, mainly a blend of American oak and port casks like the one featured here. Become a member of the ‘Den of Iniquity’(their online subscription) to find out more.
To taste: Honey, fruit and a malty–buttery character on the nose. Syrupy and oaky on the palate, some jammy fruits, toast and caramel. Long finish.
Best served: Neat.
Distillery location: Not advertised.
Cellar door: No.
Price range: $$$$
The Australian Spirits Guide by Luke McCarthy is published by Hardie Grant (Melb, Vic, Oct 2016; HB, 240pp). This extract is reproduced with the kind permission of the publishers.
- Adelaide (SA)
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