Single Malt
DOUBLE CASK
Batch Nº: DC117
A delicate balance of floral warmth, vibrant fruits, and subtle spices - an endlessly intriguing, multifaceted journey.
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Cask info
Double Cask
Double Cask DC117's youngest component was aged 6 years, and its oldest component was aged 17 years. Maturing in a combination of French and American oak, DC117 was bottled at 50.1% and yielded 1,286 bottles.
Sullivans Cove Double Cask epitomises the art of blending, created by Distillery Manager, Heather Tillott and the Sullivans Cove Distillery Sensory Team. This exceptional single malt whisky marries the distinctive qualities of French and American oak casks in every small batch. Adorned with both tropical and stone fruits, sweet notes of caramel and vanilla, spices such as cinnamon and nutmeg, plus nutty, floral and herbal nuances that all contribute to the intricate flavour profile. Double Cask offers unparalleled complexity and length, a testament to its meticulous craftsmanship.
DETAILS
DC117
6 - 17 years
50.1%
2.125 kg 12 x 12 x 26 cm
"There’s a richness and complexity here that invites exploration - this is a truly captivating whisky that draws you in with its multifaceted personality. From confectionery delights to fresh fruits, herbal nuances, florals, and a hint of the spice cupboard, it presents a tapestry of flavours that constantly evolves and surprises."
Sullivans Cove Distillery Sensory Team
TASTING NOTES
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Nose
A delicate floral bouquet opens up, mingling with the fresh scent of bay leaves and the crispness of clean linen. The nose is smooth, with a gentle warmth that welcomes you in. Beneath, a broad malty, almost meaty foundation provides depth and character, enriched with notes of melted butter and a creamy swirl of vanilla custard. There’s a comforting familiarity in the sweetness of choc chip cookies and condensed milk, paired with the nostalgic fizz of cola and pink creaming soda. Deeper down, the earthy sweetness of roasting beetroot adds an unexpected twist, while a bright, leafy freshness emerges. Juicy chunks of apricot in syrup and soft white peaches bring a luscious fruitiness, with a playful pop of bubble gum lifting the nose. Each element finds its place, creating a beautifully structured aroma where the rich base is uplifted by lively, unexpected highlights.
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Palate
The texture here is sublime - silky, creamy, and luxuriously oily, giving the whisky a sense of weight and presence on the palate. A full-bodied experience unfolds with the satisfying chew of dried apple rounds and the sweet crunch of banana chips. Bright and playful limey notes reminiscent of green frogs add a confectionery twist, bringing a burst of zest. Subtle undertones of arrowroot biscuits and the soft, sweet tang of white chocolate-coated raspberry jubes weave through, adding layers of flavour. Herbal notes of wormwood and wild anise provide a gentle, bittersweet edge, balancing the richness and enhancing the overall complexity.
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Finish
The finish is chewy and substantial, echoing the palate’s weight and presence. The floral notes return in full bloom, led by frangipani and orange blossom - fragrant and lingering. The sweetness of vanilla sponge and fondant icing adds a soft, dessert-like quality, while liquorice root and a hint of white pepper introduce a subtle spice. Dried herbs and soothing chamomile bring an earthy, calming dimension. Dehydrated orange wheels and the crisp sweetness of green grapes with a dusting of white sugar leave a refreshing aftertaste. A lovely biscuitty, slightly pithy note wraps things up, rounding off this complex journey.
“Our dedication to long-term maturation has remained the same since 1994, enabling us to consistently release Australia’s oldest whiskies, a choice underpinned by one ethos - the whisky comes good when the whisky comes good; we don’t bottle to a schedule, instead, we are guided by the liquid.”
“Our dedication to long-term maturation has remained the same since 1994, enabling us to consistently release Australia’s oldest whiskies, a choice underpinned by one ethos - the whisky comes good when the whisky comes good; we don’t bottle to a schedule, instead, we are guided by the liquid.”