Thomson Whisky Pinot Noir Cask Exclusive To The Whisky Exchange – NZ Whisky News
One of the key players in New Zealand’s burgeoning whisky industry, Thomson started out bottling casks from Willowbank distillery. In 2014, the small team began to produce single malt of their own. This exclusive expression was matured in a single Pinot noir barrique which has infused it with aromas of maraschino cherry, baked apple and fruit cake. A real treat for wine cask lovers. A single cask New Zealand single malt, bottled exclusively for The Whisky Exchange by Thomson New Zealand. Made using Laureate malt grown in Canterbury, on New Zealand’s Southern Island, and matured in a 225 litre French oak cask that previously held New Zealand Pinot Noir red wine.
When this whisky was distilled, Thomson had only one still, meaning that the wash and spirit runs were completed in the same single copper pot. Drawing inspiration from Balcones in Texas, the still has been modified to have a longer neck, helping create an oily spirit with lots of body. While the barley that this whisky was made with came from New Zealand’s South Island, the distillery itself is located near Auckland on the North Island, and the maritime climate and stable temperatures throughout the year are key when it comes to making its whisky.
Craft distillery Thomson began as an independent bottler, starting out with a handful of barrels from the now-closed Willowbank Distillery, which once distilled in Dunedin on New Zealand’s South Island. As the business grew, Thomson launched its own distillery near Auckland in 2014, starting out with only one still. Now the distillery has, along with years of experience, two hand-beaten copper pot stills and a pair of gin stills, and has created a range of New Zealand single malts, grain whisky and gins with a blend of traditional techniques and contemporary ideas.
TASTING NOTES
Billy Abbott, The Whisky Exchange
NOSE ~ Freshly milled barley, maraschino cherries and strawberry jam. A touch of mint and menthol pushes through the centre, followed by creamy porridge sprinkled with sultanas. Hiding underneath are more cherries, raisin jam and a touch of dunnage earth.
PALATE ~ Richer and sweeter than the nose suggests, with plump and singed raisins giving a sweet and savoury balance. Baked apples, dark fruit cake and a spoonful of custard develop, all floating in a bowl of creamy porridge. Herbal notes hang around the edges: tarragon and mint.
FINISH ~ Apples linger – sweet and sour – accompanied by gentle spice, vanilla sponge cake and fruit loaf.
