No Boundaries Tasmanian Whisky
Third Release Tasmanian Blended Malt Whisky
Batch 1
500ml | 50.4% ABV | Tasmania, Australia
Only 212 bottles produced.
Non chill-filtered and natural colour.
Port Cask matured.
We have a magical marriage of two distinctive Tasmanian single malt whiskies: one is 100% distilled and matured on the sunny East Coast at Waubs Harbour Distillery, just metres from the ocean and covered in salty air. The other one is 100% distilled and matured in the Central Highlands at Lawrenny Estate Distillery, metres away from the River Ouse, governed by its dry oceanic climate.
Each of these distilleries produce a single malt whisky that has its own unique character that is influenced by its micro climate during maturation, their distilling methods, and their selection of oak casks. Fans of both Lawrenny Estate and Waubs Harbour whiskies will love this blend – the signature styles of both distilleries are immediately recognizable and their flavour profiles completely compliment each other in this marriage.
Tasting Notes
Nose: Sun ripened red berries warming in the sun with manuka honey, raisins and toffee. Followed by notes of red apples, earthy spice and tobacco with gentle oak.
Palate: An entry of honeycomb, redskin lollies with a salted toffee sweetness. A big viscous mouth feel full of ANZAC biscuits, dark berry Pana Cota and pantry spices. There’s a minerality that cuts through to balance it perfectly. The fortified treacle flavours persist coating the mouth and develop into a deep dark chocolate and stewed fruit in syrup finish.
Finish:A long and rich finish, with notes of caramel butterscotch, cacao nibs, red fruits, and light roasted nuts and gentle oak spice.
It was a pleasure to work with two local distilling legends that I have known for over a decade, uniting Joe Dinsmoor from Lawrenny and Rob Polmear from Waubs Harbour to work together on this project. After sampling a number of Lawrenny whiskies, Joe and Rob selected a Port cask that was brimming with juicy berry fruits, showcasing their cooler climate maturation. They then delved into the Waubs bond stores to find a fitting match, selecting a delicious Port cask that showcased baked pastry, toffee and caramel flavours which complemented the berry notes perfectly.
Think of a freshly baked salted caramel, apple & raisin scroll drizzled with a Mixed Berry Compote – a bounty of blackberries, blueberries, raspberries, strawberries, and cherries) with a dusting of rich cacao.
These whiskies effortlessly married together and integrated exceptionally well, offering a wonderful example of rich Port cask matured whisky – Tasmanian style. The balance between both of the spirits is perfect (it was about a 50/50 split) – and the flavours are intense and lingering.
I’m very happy to present to you, the third release of No Boundaries Tasmanian Whisky – Lawrenny Estate and Waubs Harbour Port Cask Blended Malt Whisky. Made with great people to be enjoyed in great company.
Todd Morrison | No Boundaries Whisky Tasmania
From Lawrenny Estate Distillery:
For this No Boundaries project there wasn’t going to be any distillery I would be more excited about working with than Waub’s Harbour. Rob and I have history together from our time back at Lark, both somewhat in a holding pattern as distillers without stills to man. What Rob, Tim and Bec have made at Waub’s from both a product and a brand perspective is something to be admired, no compromise on either part.
There are some parallels to be drawn between our two distilleries, family owned and operated, drawing much inspiration from our immediate surroundings and not sticking to tradition for the sake of it. But it’s the differences in our location and our process that make this collaboration so exciting.
After some trials Rob and I settled on an even split of our respective port cask barrels. We found that in each of these casks there were opposing characteristics that made a whole much more than the sum of its parts. The Waub’s Port cask was buttery, like a freshly baked Danish. While the Lawrenny cask had lighter, fresh picked blackberry notes that complemented that bakery note so well. The blend sits right at the cusp of where each distillery has equal input. Any higher you’ll see the salty sweet note of Waub’s becoming more prominent and likewise any lower the Lawrenny cask would burst forward with berries fresh picked from the farm.
Joe Dinsmoor | Head Distiller at Lawrenny Estate
From Waubs Harbour Distillery:
As Joe mentioned, I first met him when I was working at Overeem, and we started working together closely. What I liked about Joe’s style is his professional approach to distilling. He is methodical yet balanced in his craft. That’s what makes it so easy to work with Joe as I feel I have a similar approach to the game. It’s pretty easy for us to bounce off one another collectively and not worry about ego to deliver on something great. This led to us to seamlessly working together and forming the No Boundaries project release.
The casks selected: Joe and I chose two amazing, complimentary casks, but what we haven’t mentioned are all the casks we left out. That in itself is a story. Simply put, we aren’t hacks having a go, we both have a lot of bond store experience and can identify key features to whiskies quickly and also understand how two casks may affect one another positively and negatively. I think the proof is in the pudding on this. I know that Todd wouldn’t have bet that we were thinking about two port casks! Neither were we when we started looking. In fact Joe brought up some excellent peated expression and virgin French oak cask amongst others to look at. But it was obvious to us straight away what represented us the best examples for a great blended whisky.
Understanding that this brand encourages something from us both that’s exciting, yet hallmark, that was our aim. Not just a slap together 50:50, a thoughtful balanced experienced approach to whisky making. Once we found the right Lawrenny cask it was all about that accompanying Waubs cask. Again we didn’t think “tawny Port”, we trialled, we found bourbons, we found rich ports, soft ports, ALL the ports. But it worked out that there was one cask type that worked. I think but has a lot to do with complementary mouthfeel, but also it needed to balance the fruit, not overpower it. Joe is correct in his description of the 50;50 ratio where one way to the other overshadows the other. I love the natural ratio because I think it represents the respect that both of the distilleries have for each other, as much as in the whisky as well as in real life.
The DNA of both distilleries: Joe’s spirit at Lawrenny is different to ours at Waubs, structurally, and flavour wise. The barrels were treated differently too. We are using our our experience to overlay the way we approach our normal day to day operations. The best part is how that actually comes across in the final spirit. I think that Joe’s whiskies often have a heightened bouquet, and the spirit we looked at had an amazing profile of mixed berries, and know that it’s not just the cask influence. We can get similar casks at Waubs but we don’t get that level of elegance around those mixed berries. This is attributed to Joe’s techniques. Waubs is different again, aiming more at the classic “Tassie hallmark” of raisins, but focusing our new make spirit (NMS) and barrel choices to favour some coastal brininess with those wood sugars – brown sugars that develop into that salted caramel profile. You have to look closely at the NMS recipe, cask choice and maturation to understand it. Both of us work hard to replicate the sense of province as distillers, that’s for sure The combination of both of our whiskies is an exemplary masterclass of how blending should be done.
Rob Polmear | Head Distiller/Co-Owner at Waubs Harbour Distillery
Genesis.
I was thrilled that my third release was a blend of whisky from the Central Highlands of the state (Lawrenny Estate) and the East Coast (Waubs Harbour). The No Boundaries label represents an inclusive process for people to work with each other from all over the state, I was grateful that both distilleries were keen to work on the project with me and I am truly thankful for their participation.
Creation.
Joe and Rob created a blend that was selected from a Lawrenny’s Port cask, married and blended with a complimentary Waubs Harbour’s Port cask whisky to create an intense, complex, rich and layered whisky.
Kudos.
I loved having the chance to work with people that I like and respect. This brand is a celebration of the collaborative process, relationships and individual journeys. The distilleries make the magic happen and we capture it in the bottle … It’s called No Boundaries Whisky Tasmania. To be enjoyed wherever you live, work or play!
