What's in a name? Old Hobart Overeem Port Matured whisky is called whisky because it's produced in Australia. Were it from America it would be spelled Old Hobart Overeem Port Matured whiskey, rather than whisky.
Nose: A delicate balance of white flowers, vanilla, ripe summer fruits (strawberry, plum, nectarine and redcurrant) with a sweetened cream drizzled over the top. Dig a little deeper and and some polished wood begins to emerge with some tinned peaches popping in for good measure, but not enough to trouble the fresh and fruity frission that works so well. About as summery a whisky as you could hope for.
Palate: The sweetness of the first sip gives way to notes of liquorice, lemon grass, some toasted oak and a darker, richer fruitiness. Think blackcurrant, toasted vanilla, dark chocolate, a touch of spice and notes of leather and lemon zest.
Finish: Subtle and balanced, a few drying notes of tannic oak and cigar leaf.
Overall: This is a superb example of getting the balance between spirit and wood character absolutely spot on.
11th November 2013