Rye whisky takes off on fish and chip oil
By Flint Duxfield from Hobart , TAS
Thursday, 23/09/2010
You’ve heard of making water into wine, but what about making whisky using old fish and chip oil? That’s a challenge one Tasmanian farmer has taken up by building Australia’s first biodiesel-powered rye whisky still.
Tasting notes – Nicks Wine Merchants – Melbourne
Belgrove Distillery White Rye New Spirit (11-5-2011 Distillation)
Crystal clear, silvery, slightly glycerous appearance. Initial nosings are captivating, fruity at first, then turning sweet gherkin-like. Aeration brings forward sweet, crusty rye bread top note along with roast chestnut and a hint of toffee apple. A very inviting new make nose.
