Tasmania’s Willie Smith’s Cider has collaborated with distillers Sullivans Cove to produce a Whisky Aged Cider; the first time the two award-winning producers have combined.

Willie Smith’s Head Cider Maker Dr Tim Jones said the collaboration was extremely rewarding.

“One of the great things about working in the Tasmanian craft industry is the opportunity to work with other like-minded, innovative producers,” Dr Jones said.

“In this case, the opportunity to work with Sullivan’s Cove was very much well received by the team and we’re very excited to be able to work with such an iconic Tasmanian whiskey producer.”

The collaboration has produced a special cloudy cider, which Sullivans Cove Whisky distiller Patrick McGuire says reflects the producer’s style thanks to the American oak, ex-bourbon casks that were used.

They have been used for two to four years before they were emptied and then used by us to mature our whisky for at least 12 years,” Mr McGuire said.

Dr Jones added: “We aged the best of our dry cider in their whiskey casks for 16 months. And what that did was combine the flavour of Sullivan’s Cove whiskey with that of our cider, producing a very complex and very unique product.

“After careful maturation of the cider in the casks, we have produced a cider that reflects meticulous integration of distinctive whisky notes and dry cider complexity – it is rich and arming with spicy vanilla and fruit aromas and has a soft and textural palate.”

The 2018 limited edition Special Reserve Willie Smith’s whisky aged cider, was officially unveiled last month and will be available to selected retailers Australia wide.

Andy Young

Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Clubs.

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