Limeburners whisky comes from the Great Southern Distilling Company in Albany, Western Australia and these samples were kindly supplied by one of their brand ambassador’s Andrew Purslow.
Limeburners M92 43%
The nose gives, cream, white chocolate, lime leaves, straw, wood and a slight dusty note, with water there is a sweeter element and the wood is enhanced.The mouthfeel is fairly light and the palate is sweet and has a slight wine note at first with a kick of white pepper heat, theres orange oil and then right at the end there is a grapefruit pith tartness which leads into a drying finish. With the addition of water it became sweeter and less complex.
Limeburners M76 43%
Starting with the nose, it’s big and slightly meaty, ripe red fruits and a nice menthol note. Adding water brings out tropical fruits. The mouthfeel is more oily and rich than the M92. The palate has fruits in the form of Summer berries and ripe red plums, the menthol note from the nose is present and there’s a spice influence, possibly cumin seeds. Adding water make’s this dram hotter and spicier with a tannic edge.
Limeburners M61 60%
The nose gives, creamy toffee, muscovado sugar, oak, dried fruits, lemons, nutmeg and cocoa. Water brings the cocoa notes to the fore and also releases the wood notes. On first tasting the high alcohol content isn’t apparent, the mouthfeel is nice and thick. This whisky has a lovely rich stewed fruit start to the palate but it’s got a slight savoury edge like melon and parma ham, then there is a nice chilli heat building, menthol notes again and spices cloves and cinnamon and a lovely bit of oak influence. Adding water increases the menthol notes and chilli heat but reduces the initial fruitiness.
For me the M61 goes into first place followed by the M76 and the wooden spoon goes to M92, thanks once again to Andrew Purslow for the samples and for my first chance of trying Australian whisky.