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"body_html": "<p class=""><em>"</em>Now we might not be able to display the producers name on our Secret Distillery #8 bottling, but we might say that it was produced at Australia’s oldest operating distillery. We can also say it's not Bundaberg…</p>
<p>This fabulous long-aged Rum was produced from Queensland molasses, fermented for twelve days using the distillery's proprietary yeast. Then the wine was then ‘stripped’ using a continuous column still, and then further distilled via a spirit run in their 15,000 litre Copper Vat Still (in August 2007). It was entered into American Oak Vats & Casks in Australia in September 2007 and aged for ten years. Finally the Rum was transported to the UK at the end of 2017 and refilled into a Once Used ex-Bourbon cask. It’s an absolute cracker of a Rum and well worth seeking out.</p>
<p class=""><em>NOSE: Complex and engaging. Green pineapple, crisp white pear, and lemon oils. Cane sugar sweet, fresh coconut, runs up against burnt rubber, a little cocoa powder, and gentle liquorice. A delicate floral note of jasmine intertwines.</em></p>
<p class=""><em>PALATE: Sweet onto the palate, lovely fresh mango and green pineapple. Butterscotch and dark chocolate. Dates and raisins. A touch of burnt rubber.</em></p>
<p class=""><em>FINISH: A lovely balanced grip lingers nicely. A soft touch of ginger, with a smoky, burnt rubber note. Black pepper, black tea, and a lovely zesty orange note."</em> <strong>-That Boutique-y Whisky Company </strong></p>
<p class="">Style / Variety: Rum<br>Region: QLD, Australia<br>ABV: 65.7%<br>Vol: 500ml</p>",
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"body_html": "<p class=""><em>"Rum production at Black Gate is approximately one third of the whisky output. Circa 1,000 litres p.a. The molasses is sourced from Queensland, and is fermented using a speciality Rum yeast for up to two weeks. Direct fired pot-stills with double distillation result in a fuller flavoured spirit! The Rum is then matured in 100 litre Tawny wine casks - the Australian equivalent of Port.</em></p>
<p><em>Rum production at Black Gate is led by Genise Hollingworth, one half of the husband and wife team, and word is that this Rum was distilled on their 10th Wedding Anniversary!</em></p>
<p><em>Our Batch 2 release bottles the last bit of the delicious liquid we originally sourced and released as Batch 1 (which we reduced to 50% ABV), but this time at a beefier, even more full-flavoured 57.2% ABV. And damn good it is too!</em></p>
<p class=""><em>NOSE: A big ol’ slice of sticky ginger cake - molasses and golden syrup. Chocolate fudge, fruit cake, dried dates and sultanas. Gentle clove and tobacco, under-ripe pineapple, clove, and tea.</em></p>
<p class=""><em>PALATE: Lots of ripe Victoria plum and mango. Blackberry jam. Treacle tart. A touch of black olive. </em></p>
<p class=""><em>FINISH: Tannic and lasting. Roast parsnip sweetness balances against ginger and chilli heat."</em> <strong>-That Boutique-y Whisky Company </strong></p>
<p class="">Style / Variety: Rum<br>Region: Mendooran, NSW<br>ABV: 57.2 %<br>Vol: 500ml</p>",
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"body_html": "<p class=""><em>"It’s always exciting to release a Batch 1 as it means we’ve a new producer with which to push the corners of the Rum map out a little further.</em></p>
<p><em>Mark Watkins created Mt Uncle Distillery back in 2001, and is well known for making a variety of spirits, including (obviously) Rum! His starting point is sourcing cane syrup from the local sugar making factory. The syrup when combined with yeast, dunder, and water results in a wine which was then distilled in their 1,500 litre Holstein pot still. Matured entirely at Mt Uncle Distillery in an ex-Red Wine Hogshead with a heavy toast for 12 years.</em></p>
<p class=""><em>NOSE: Gloriously fruity on the nose. Green pineapple, honeydew melon, ripe nectarine, mango. Sherbert top notes, with a touch of oak and burnt rubber.</em></p>
<p class=""><em>PALATE: Sweet and oily onto the palate, lots of victoria plum, jammy, with a touch of allspice.</em></p>
<p class=""><em>FINISH: Tannic oak and green tea. Tart cooked rhubarb, green pineapple, and a touch of anise."</em> <strong>-That Boutique-y Whisky Company </strong></p>
<p class="">Style / Variety: Rum<br>Region: Walkamin, QLD<br>ABV: 64.9 %<br>Vol: 500ml</p>",
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"body_html": "<p class=""><em>"From a distillery set in the backstreet’s of Melbourne’s eclectic Brunswick neighbourhood, A 3 Year Old Australian Rye Whiskey, that started life in a new American oak cask, as would be specified for a US rye whiskey. However, our cask has been given an Australian red wine cask finish which adds a very fruity dimension!</em></p>
<p><em>After a process of trial, error, discovery and experimentation, founders Ben Bowles and Andrew Fitzgerald eventually they settled on using an unmalted rye from a single farm in the Murray Mallee region which borders Victoria and South Australia.</em></p>
<p><em>The Melbourne distillery is now specifically set up and designed to tackle the challenges encountered in distilling Rye whisky.</em></p>
<p><em>Distilled from a mash bill of 51% Australian unmalted rye, and 49% malted barley, which has been cultivated and nurtured by a single farmer in the Murray Mallee region of South Australia.</em></p>
<p><em>NOSE: Buttery dark rye bread, with hints of spice and light toffee, all with an underlying cherry compote note.</em></p>
<p class=""><em>PALATE: More rye bread notes, with caramel vanilla, sweet allspice, clove, pepper and rich red fruit.The finish is dry and lingering; Dried red fruit and crème caramel, with woody spices." </em><strong>-That Boutique-y Whisky Company </strong></p>
<p class="">Style / Variety: Rye Whisky<br>Region: Melbourne, VIC<br>ABV: 58.6%<br>Vol: 500ml</p>",
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"body_html": "<p class=""><em>"Another welcome return to one of our Australian distilleries from our first series. Riverbourne, located 60 km southeast of the capital -Canberra, is run by Australia’s oldest distiller, Martin Pye. Martin’s a third generation pharmacist who has an obsession with the sciences.</em></p>
<p><em>Two types of barley are predominantly used, heavily peated Scottish malt, and a local malt from Australia.</em></p>
<p><em>The casks are sourced from an Australian cooperage called Roll Out The Barrel, ROTB manufactures casks from recycled wine staves, stripped and charred in a similar process to STR.</em></p>
<p><em>Our 2nd cask from Riverbourne uses that heavily peated Scottish malt, and has been matured in a ‘Roll Out The Barrel’ 100 litre cask, made from American and French oak staves. </em></p>
<p class=""><em>NOSE: There's an immediate iodine hit, slightly earthy, and medicinal too, but softens to reveal heather honey, and hints of tangerine creams.</em></p>
<p class=""><em>PALATE: Big, and chewy! With waves of sweet smoke,candied citrus, and creamy vanilla toffees, followed by some earthy peat with a pinch of salt. The finish is long and lingering, with a salty quality to the earthy peat smoke."</em> <strong>-That Boutique-y Whisky Company </strong></p>
<p class="">Style / Variety: Single Malt Spirit<br>Region: Riverbourne, NSW<br>ABV: 51.0%<br>Vol: 500ml</p>",
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"body_html": "<p class=""><em>"Founded in 2007 by Casey Overeem, Overeem was the fourth ever whisky distillery in Tasmania. Then in 2013 Casey retired, and the distillery was sold to Lark Distillery Pty Ltd. Production of the whisky was eventually moved to Lark, and Jane continued as sales and marketing manager.</em></p>
<p><em>Jane left Lark and she and her husband Mark created Sawford Distillery, under Casey’s watchful eye.</em></p>
<p><em>In 2020, much to the whisky world’s surprise, Jane and Mark announced they’d reacquired the Overeem brand from Australian Whisky Holdings. So Overeem is back! With a solid pedigree behind it, and there’s a new hope.</em></p>
<p><em>Our Overeem is a 5 Year Old Single Malt Whisky, matured in a ex- Apera cask.</em></p>
<p class=""><em>NOSE: Rich dark chocolate, dried fruits, plums and raisins, with notes of hazelnuts, nutmeg and cinnamon, and just a hint of mint coming through the chocolate.</em></p>
<p class=""><em>PALATE: Viscous, bold, and incredibly well balanced. Dark chocolate leads hazelnuts and raisins, followed by peppery spices. Which linger long into the deliciously spicy finish."</em> <strong>-That Boutique-y Whisky Company </strong></p>
<p class="">Style / Variety: Single Malt Whisky<br>Region: Hobart, TAS<br>ABV: 50.0%<br>Vol: 500ml</p>",
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"body_html": "<p class=""><em>"A welcome return to one of our Australian distilleries from our first series.</em></p>
<p><em>Fleurieu, around an hour south of Adelaide, is run by husband and wife team Gareth & Angela Andrews. They have a great following in Australia. Being ex-brewers they work with a variety of malt types, including some which are commonly used to brew real ales. They run an 8 day long ferment, using brewers yeast, as opposed to distillers. Their still design is modelled after Gareth’s favourite distillery, Caol Ila. There’s a noticeable salinity to some of their whiskies, which comes from being next to the sea.</em></p>
<p><em>Their casks are all named after either members of the extended family, or characters from famous films.</em></p>
<p><em>Our second cask from Fleurieu is one of their peated malts. It’s been matured in an ex-Apera cask named “Mary Ann Watkins”. It’s a 3 year old that we’ve been bottled at natural cask strength 65% abv</em></p>
<p class=""><em>NOSE: Sweet plums, dark toffee, roasted nuts and hints of gentle smoke and sweet iodine peat.</em></p>
<p class=""><em>PALATE: Deep raisin and fig sweetness, lead a briny coastal, umami, maltiness. Sweet smoky toffee, dried fruit, and hints of roast nuts and spicy oak. "</em> <strong>-That Boutique-y Whisky Company </strong></p>
<p class="">Style / Variety: Single Malt Whisky<br>Region: Adelaide, SA<br>ABV: 65.0%<br>Vol: 500ml</p>",
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