Single Malt. Single Cask: The Whiskey: Using only premium grain from the Riverina in NSW, then malted locally, OCD Whiskey starts with the very best of local ingredients. The rich powerful flavours are a reflection of small batch mashes, with longer fermentation times, that allow the flavour profiles to develop. Distilled with a mix of traditional and innovative methods and cuts made purely on taste, OCD new make offers an already well developed profile. The Cutting: Sitting down with a drawn sample, filtered water and knower of all things whisk(e)y James Buntin and OCD distiller, Eduard Otter, slowly cut the whiskey. Together they reviewed aroma, flavour and mouth feel, as each additional drop of water was added to the copper red whiskey. Starting with the intensity of the ABV at barrel strength, and moving to a respectable 49.7% ABV, the depths of flavours were unearthed to open up an incredible flavour profile. Aroma: Notes of freshly baked biscuits with a chocolatey base, make way for a toffee trickle not unlike the thick honey that formed on the side of the barrel locking in the liquid. Tasting Notes: First hints of ginger dusted in cinnamon with dried tea leaves, turns to a warm buttery baguette just out of the oven. The whiskey seems to want to explore all the corners of your mouth. Finishing with the warmth that is the unmistakable malted barley base. Colour Rose copper not unlike the still it came from. There are only 50 bottles from this single cask, single malt, and all have been bottled in bond. All OCD Whiskey is bottled in bond. Flat rate shipping $10.00 per order across Australia. See our blog for more on the story of OCD's first exceptional experience using New French Oak.
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