Sullivan's Cove American Oak 24 Year Old HH0004
I have 1 single bottle only, bought off a lucky collector who won this through the ballot system.
As the oldest Australian whisky to date, Sullivan’s Cove has released Bottle HH0004. This Old & Rare American oak second-fill barrel was filled on October 5th, 1999, and patiently matured for 24 years until it reached its peak on January 5th, 2024. Laid down during the fifth year of their operation, this cask offers a rare glimpse into the earliest chapters of the distillery's history. Following its remarkable, decades-long maturation, HH0004 has yielded just 335 bottles at 52% ABV. The style of spirit crafted in 1999 was designed for long-term maturation, and the rich rewards of those additional years are abundant in this exceptional cask.
Each bottle comes in a handmade, solid oak presentation box, and includes a letter of authenticity signed by the Distillery Manager.
Tasting Notes:
Nose:
Deeply floral, dark and treacly with nuances of anise and spice. An acutely integrated tapestry of savoury, floral and syrupy-sweet notes, the nose opens with buttered popcorn, dark, oaky maple syrup, and a deep cherry/strawberry jam note. Waxy tropical flower and tropical fruit notes (pineapple, frangipani, and coconut) come next, as aromatic base notes of gingerbread, sweetened red bean paste and lots of true cinnamon rise up. The oaky maple syrup note then progresses into rich cacao as the whisky receives air in the glass, and anise and clove weave throughout the layers.
Palate:
The texture and weight of the spirit is incredibly thick and oily. Walnuts and hazelnuts dusted with icing sugar, toasted almonds, more maple syrup and rich cacao welcome the palate. Quickly met by a lathering of leatherwood honey, a burst of tingly oak spice, green peppercorn, and aloe vera. A herbal layer rests above (chamomile and mint), as savoury wafts of beef rendang and a prominent cinnamon/nutmeg note takes its place within the framework of the biscuity base. As the initial flurry of oak spices settle, the creamy and confectionery-driven side to the palate comes forward with taffy, Jersey caramels, marshmallow, and crème caramel.
Finish:
A beautiful crescendo into the finish brings about deep leathery vanillic wafts, cantaloupe with icing sugar, dehydrated papaya and rose perfume. Profound length sees caramel sauce meet bright refreshing flickers of more aloe vera (as the palate) and sweet lemon lollies, as the finish.
700ml 52% Alcohol
I have 1 single bottle only, bought off a lucky collector who won this through the ballot system.
As the oldest Australian whisky to date, Sullivan’s Cove has released Bottle HH0004. This Old & Rare American oak second-fill barrel was filled on October 5th, 1999, and patiently matured for 24 years until it reached its peak on January 5th, 2024. Laid down during the fifth year of their operation, this cask offers a rare glimpse into the earliest chapters of the distillery's history. Following its remarkable, decades-long maturation, HH0004 has yielded just 335 bottles at 52% ABV. The style of spirit crafted in 1999 was designed for long-term maturation, and the rich rewards of those additional years are abundant in this exceptional cask.
Each bottle comes in a handmade, solid oak presentation box, and includes a letter of authenticity signed by the Distillery Manager.
Tasting Notes:
Nose:
Deeply floral, dark and treacly with nuances of anise and spice. An acutely integrated tapestry of savoury, floral and syrupy-sweet notes, the nose opens with buttered popcorn, dark, oaky maple syrup, and a deep cherry/strawberry jam note. Waxy tropical flower and tropical fruit notes (pineapple, frangipani, and coconut) come next, as aromatic base notes of gingerbread, sweetened red bean paste and lots of true cinnamon rise up. The oaky maple syrup note then progresses into rich cacao as the whisky receives air in the glass, and anise and clove weave throughout the layers.
Palate:
The texture and weight of the spirit is incredibly thick and oily. Walnuts and hazelnuts dusted with icing sugar, toasted almonds, more maple syrup and rich cacao welcome the palate. Quickly met by a lathering of leatherwood honey, a burst of tingly oak spice, green peppercorn, and aloe vera. A herbal layer rests above (chamomile and mint), as savoury wafts of beef rendang and a prominent cinnamon/nutmeg note takes its place within the framework of the biscuity base. As the initial flurry of oak spices settle, the creamy and confectionery-driven side to the palate comes forward with taffy, Jersey caramels, marshmallow, and crème caramel.
Finish:
A beautiful crescendo into the finish brings about deep leathery vanillic wafts, cantaloupe with icing sugar, dehydrated papaya and rose perfume. Profound length sees caramel sauce meet bright refreshing flickers of more aloe vera (as the palate) and sweet lemon lollies, as the finish.
700ml 52% Alcohol
I have 1 single bottle only, bought off a lucky collector who won this through the ballot system.
As the oldest Australian whisky to date, Sullivan’s Cove has released Bottle HH0004. This Old & Rare American oak second-fill barrel was filled on October 5th, 1999, and patiently matured for 24 years until it reached its peak on January 5th, 2024. Laid down during the fifth year of their operation, this cask offers a rare glimpse into the earliest chapters of the distillery's history. Following its remarkable, decades-long maturation, HH0004 has yielded just 335 bottles at 52% ABV. The style of spirit crafted in 1999 was designed for long-term maturation, and the rich rewards of those additional years are abundant in this exceptional cask.
Each bottle comes in a handmade, solid oak presentation box, and includes a letter of authenticity signed by the Distillery Manager.
Tasting Notes:
Nose:
Deeply floral, dark and treacly with nuances of anise and spice. An acutely integrated tapestry of savoury, floral and syrupy-sweet notes, the nose opens with buttered popcorn, dark, oaky maple syrup, and a deep cherry/strawberry jam note. Waxy tropical flower and tropical fruit notes (pineapple, frangipani, and coconut) come next, as aromatic base notes of gingerbread, sweetened red bean paste and lots of true cinnamon rise up. The oaky maple syrup note then progresses into rich cacao as the whisky receives air in the glass, and anise and clove weave throughout the layers.
Palate:
The texture and weight of the spirit is incredibly thick and oily. Walnuts and hazelnuts dusted with icing sugar, toasted almonds, more maple syrup and rich cacao welcome the palate. Quickly met by a lathering of leatherwood honey, a burst of tingly oak spice, green peppercorn, and aloe vera. A herbal layer rests above (chamomile and mint), as savoury wafts of beef rendang and a prominent cinnamon/nutmeg note takes its place within the framework of the biscuity base. As the initial flurry of oak spices settle, the creamy and confectionery-driven side to the palate comes forward with taffy, Jersey caramels, marshmallow, and crème caramel.
Finish:
A beautiful crescendo into the finish brings about deep leathery vanillic wafts, cantaloupe with icing sugar, dehydrated papaya and rose perfume. Profound length sees caramel sauce meet bright refreshing flickers of more aloe vera (as the palate) and sweet lemon lollies, as the finish.
700ml 52% Alcohol
