What's in a name? Old Hobart Overeem Port Matured (Cask Strength) whisky is called whisky because it's produced in Tasmania. Were it from America it would be spelled Old Hobart Overeem Port Matured (Cask Strength) whiskey, rather than whisky.
Nose: A very different aroma meets the nose than from the lower ABV version. This time around, it's cracked hard caramel, a touch of butterscotch sauce, roasted walnuts and freshly turned earth, alongside wafts of fresh pine smoke.
Palate: The higher strength brings an explosion of bold flavours: a distinct toasted nuttiness, some bitter dark chocolate , a touch of espresso coffee, liquorice root, flambeed orange peel and creme brulee topping. Think after dinner complexity, from that of an XO Cognac or Armagnac and you're in the same ballpark. With water, the perfume notes and a lighter orchard fruit note balance with the bolder flavours from above and you're left with something altogether exceptional.
Finish: Lingering notes of liquorice, orange zest and toasted malt.
11th November 2013