The New Zealand Whisky Collective distilled this malt at their Dunedin Distillery in Speight’s brewery sometime after Feb. 2021. When the company began operations there, they called back several old hands from the shuttered Willowbank, including master distillery Cyril Yates. This cask strength whisky features an initial maturation in an ex-bourbon cask and then a finish in French oak casks that previously held New Zealand Pinot Noir.

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Whisky: Oamaruvian Cask Strength Doublewood

Country/Region: New Zealand

ABV: 55.8%

Cask: Bourbon (3Y), French Oak New Zealand Pinot Noir (18 mo.)

Age: N/A

Notes: Sweet and fruity with hints of new shoes, licorice, and a touch of foot funk— the red wine maturation was inescapable. Dried stone fruits and apples dueled in the vapors while the leather, plastic, and the chemical quality of new sneakers lingered in the background. Pepper, chocolate, and aromatic resins appeared as the aroma evolved. Medium-bodied, the profile featured an initial hit of sweet concentrated fruits before wood-driven pepper and dark chocolate rumbled in. Mulled wine and spiced stone fruit jam arrived first, while bittersweet baking chocolate and cracked black pepper waited in turn. New shoes and leather sat toward the end with plenty of concentrated, oaky red wine. The finish was medium to long with ginger spiced plum cakes and leather shoes.

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Score: 6 (76)

Mental Image: Grape Stomping Music

Conclusion: Wow— the red wine was strong with this one. As expected, it took the Double Cask profile and cranked elements of it up to 11. A bit of water tamed the peppery qualities, but simplified the flavors— a bargain that felt worth it for ease of drinking. Though I am not a huge fan of wine maturations and some of the odd notes they can produce, I thought this was successful. I was impressed at just how wine-like the evolution and finish were— the lingering taste in my mouth was not unlike sipping on a glass of rather oaky red wine. Overall, an interesting whisky, definitely one for the wine maturation lovers.