Sullivans Cove Distillery has turned casks left over from its brandy production into a new single malt release, Double Cask Batch Nº DC0127, priced at $250.
The Hobart distillery distilled Tasmanian wine into brandy between 2007 and 2009, using its Charentais alembic copper still, and matured it in American and French oak. Wine from Steve Ferencz at Panorama Vineyard was part of that production.
DC0127 combines whisky from three American oak casks that previously held the brandy with one French oak cask that held Apera, the Australian name for sherry-style fortified wine. The youngest cask was filled on 28 September 2017, and the whisky was decanted on 8 April 2026. Bottled at 47.5 per cent ABV, the batch yielded 975 bottles.
Sullivans Cove director of Whisky Creation, Heather Tillott, said, “To come back to that same wood more than a decade later and see how it has shaped our whisky is a brilliant moment for any producer.
“It’s a full-circle moment for the distillery, and a reminder that a cask’s story doesn’t necessarily end when the first spirit is bottled.”
Sullivans Cove uses only large casks, distils through a high-reflux Charentais-style alembic still with a worm tub condenser, and dilutes slowly to bottling strength using a drip method borrowed from Cognac production. Its single cask batches typically run to a couple of hundred bottles, making the 975-bottle DC0127 a larger release.
DC0127 is one of four releases in the distillery’s first Seasonal Capture collection, built around French oak and wine-country casks. It goes on sale on 2 November.
The release follows Sullivans Cove’s fourth World’s Best title at the World Whiskies Awards in March, for an 18-year-old single cask matured in French oak ex-white wine. The company describes itself as Australia’s most decorated whisky distillery. It has been owned by Melbourne’s Sable family since 2016.
