[Sold Out] Break Even VI: Peat & Greet Round 2. [2018.02.04.]

Break Even VI: Peat & Greet Round 2.

Sunday, February 4th 2018, Hobart Tasmania

Break Even VI: Peat & Greet Round 2 

Join Hoposphere on Sunday the 4th of February for Peat & Greet Round 2. Exploring 9 different 15ml drams, of our favourite peated single malts from Scotland, Europe and Australia. Including some limited release, single cask and cask strength single malts. As usual, we will be running this tasting blind. 

Tickets are limited. Light finger foods and a welcome drink will be provided upon arrival.

Tickets: $70 Per Person / Sold Out 
When: Sunday, February 4th, 16:00 – 18:00 
Where: The Worlds End Brewpub, Sandy Bay 
Attire: Casual! No wank or whisky snobbery

The Results: 

The second round of our Peat & Greet series was large to say the least. Not only did we tackle 9 different peated whiskies, but it also fell on one of those rare Tasmanian days that managed to exceed 30°c with high humidity.

We walked through a range of different whiskies, comparing the Octomore 07.1 & the 07.3, along with the Port Charlotte Scottish Barley, side by side the Islay Barley. The Bruichladdich Octomore 07.3 2010 Limited Release Islay Barley stole the show, which was interesting considering that most of the group preferred the 07.1 prior to the blind tasting. And on the topic of Octomore, look out Bruichladdich, there is a new Australian contender on the scene.

Bakery Hill’s Cask Strength Peated at 59.7% only just missed out on the 1st place by a few votes, bringing home 2nd place in favour of the Ledaig 10 and Octomore 07.1. I had a chat to David Baker in regards to the Peated Cask just a few days prior to the tasting, and he recommended tasting it neat, before adding two drops of water. Funnily enough, the group loved it without water, not so much with. Either way, it reinforced my personal belief that Bakery Hill’s Cask Strength Peated is consistently one of the best Peated Australian Whiskies you can find, without the hefty $300+ price tag that comes with most others.

A quick hats off to our bang for buck drams of the night too, with Ledaig 10 being the cheapest whisky of the tasting but still bringing home 3rd place. The same can be said for Benromach 10, a gorgeous marriage of Bourbon & Sherry Casks with a pleasant hit of peat in the finish, and it won’t break the bank!

Thanks for coming along and sharing some fantastic whiskies everyone, as always it is a pleasure to host another Break Even event. Cheers, Sam

  • #1: Bruichladdich (Scotland) – Octomore 07.3 Super Heavily Peated Single Malt Whisky [63.0%]

‘This, Octomore 07.3, is the second release of Octomore of Octomore – Octomore whisky made from barley grown two miles along the coast from the distillery at farmer and friend James Brown’s Octomore farm.

It was distilled in 2010 from grain harvested on Lorgba field the previous summer, peated to 169ppm and matured here on Islay for all its life in American bourbon barrels and Spanish wine casks of Ribera del Duero.

Uber provenance, uber experimental, Octomore of Octomore embodies the quintessence of our philosophy.’

Cask Type: American Oak Bourbon & Spanish Wine Casks

Batch Number: 07.3 

Casks Filled: 2010 

Barley: Lorgba Field Islay Barley [169 PPM] 

Date Bottled: 2015 – 5 Years Old

Alcohol By Volume: 63.0%

The Rating (From 24 Votes): 9.0 / 10

  • #2: Bakery Hill (Australia) – Bakery Hill Cask Strength Peated Single Malt Whisky [59.7%]

‘They are not just good by Australian standards they’re good by any standards you’ll find worldwide. The balance of peat and liquid honey in the peaty version is without equal anywhere on the planet. We’re talking 90 points plus here. Great, great whisky.’

‘Dominic Roskrow – Editor, World Whisky Review’

Cask Type: American Oak Ex-Bourbon Barrel

Cask Number: 5917

Alcohol By Volume: 59.7%

The Rating (From 24 Votes):

[Neat]: 8.75 / 10   [With 2 Drops of Water]: 7.25 / 10

  • #3: Ledaig (Scotland) – Tobermory Distillery: Ledaig Batch 02 10 Year Old Single Malt Whisky [46.3%] 

‘This extraordinary and distinguished hand-crafted single malt is the distillery’s signature smoky expression.

For ten full years, oak wood casks lie in rest in ancient vaults.

Within them, the aromatic Lochan waters marry with the peated malted barley to create a deep golden treasure that is both floral and smoky.

Ledaig is one of our exquisite peated single malts, an integral part of the Tobermory family.’

Un- chillfiltered @ 46.3% ABV.

Cask Type: American Oak Ex-Bourbon Barrels

Bottle Date: 2016/11/24

Alcohol By Volume: 46.3%

The Rating (From 24 Votes): 8.5 / 10 

  • #4: Bruichladdich (Scotland) – Octomore 07.1 Super Heavily Peated Single Malt Whisky [59.5%] 

‘Each new Octomore generates a huge amount of anticipation and excitement. Connoisseurs of single malt’s from around the world have created a cult following for the world’s most heavily peated whisky series.

Each release is a powerful illustration of the art of the master distiller. Each is necessarily unique, limited, finite, a celebration of nuance. It can never be reproduced.

For Octomore 07.1 barley harvested from mainland Scotland was peated to 208ppm. Five years in American oak. Bottled at 59.5%. Octomore stands alone.’

Cask Type: American Oak Ex-Bourbon Barrels

Batch Number: 07.1 

Casks Filled: 2010

Barley: Scottish Barley [208 PPM]

Date Bottled: 2016/11/08 – 5 Years Old

Alcohol By Volume: 59.5%

The Rating (From 24 Votes): 8.25 / 10

  • #5: Benromach Distillery (Scotland) – Benromach 10 Year Old Single Malt Whisky [43.0%]

Grain by grain, drop by drop, we handcraft our gorgeous Speyside single malt to taste the way whisky should from our beautiful part of Scotland.

Cask Type: American Oak Bourbon & European Oak Sherry Casks

Date Bottled: 2015/09/02

Alcohol By Volume: 43.0%

The Rating (From 24 Votes): 7.75 / 10

  • #6: Box Distillery (Sweden) – The Early Days Collection: The Explorer Single Malt Whisky [48.3%] 

‘The Explorer is the third edition of The Early Days Collection – an exploration of younger whisky and what can actually be achieved by employing painstaking care in the work with casks and the production process. The idea is to allow the four Early Days Collection editions to represent the different development stages – stages that together tell the whisky-loving world the beginnings of the Box Distillery history.

The Explorer is mainly a Bourbon-matured whisky in three different cask sizes – 40, 100 and 130-litres. Age varies between three years and three months, up to almost four years. Approximately 60% of the whisky comes from peated distillate, which gives The Explorer a peaty character. Much of its aroma and taste originates in new oak and 12% of the casks used are made from Virgin Oak – that is new oak casks never before used to store wine or Bourbon. The new oak casks contribute with powerful flavours. For The Explorer, we’ve chosen to use three kinds of oak: Swedish Oak (Quercus robur), American Oak (Quercus alba) and Hungarian Oak (Quercus petraea). This makes The Explorer a true study in all things oak and what a master blander can achieve with different types of wood and degrees of toasting. The vast possibilities and characteristics of oak have had a huge impact on the work with the entire Early Days Collection range.


61% of the whisky is made from peated malt (39–45ppm).
88% has been matured in Bourbon casks (40, 100 and 130-litres).
4% has been matured in100-litre heavily toasted American Oak.
4% has been matured in 55-litre medium toasted Hungarian Oak.
4% has been finished in 100-litre Swedish Oak that has been medium+ toasted before charring.
The Explorer has been neither chill filtered nor coloured.


Yeast: Fermentis Safwhisky M-1.
Unpeated malt: Pilsner malt from Vikingmalt in Halmstad, barley mix of Quench/Publican/Henley.
Peated malt: Pilsner malt from Castle Maltings in Belgium, barley mix of Henley/Sebastian. Dried with Scottish peat achieving a phenol level of 39, 43 and 45ppm.
Process water: From the Bålsjön Lake, filtered through sand and carbon filters.


Cooling water: From the Ångerman River.
Batches included: 27, 40–69, 82–102, 110–113, 124, 135–142, 146–153, 189–194.
Batch size: 1.2 tons of malt.
Average yeasting time: 80 hours in stainless steel washbacks.
Distilled: between the 21st of February 2011 and the 16th of January 2012.

First cut:
Unpeated recipe: 13 minutes (foreshots)
Peated recipe: 30 minutes (foreshots)

Second cut:
Unpeated recipe: 67% ABV (20°C)
Peated Recipe: 60% ABV (20°C)


‘The Bourbon casks are produced in the sizes of 40, 100 and 130-litres using newly emptied Bourbon barrels. Any divergent aroma, apart from the expected vanilla and butterscotch, were noted in the cask logs.

The American Oak casks are made from heavily toasted white oak (Quercus alba) seasoned outdoors for 24 months.

The Hungarian Oak casks are made from medium toasted sessile oak (Quercus petraea) from the north of Hungary (Zemplén and Börzsöny) seasoned outdoors for at least 24 months.

The Swedish Oak casks were made from pedunculate oak (Quercus robur) during October 2013 using material from Nävragöl, outside Karlskrona. They were fitted to size during January 2009 and seasoned outdoors for 36 months. Before charring, the casks underwent medium+ toasting.

Between the 16th and the 29th of April 2015, 4,028 kg of whisky with an alcohol level of 58.37% AGV was emptied into a vatting tank.

The alcohol level was adjusted to the predetermined level of 48.3% during bottling. The Explorer was bottled between the 4th and 7th of May 2015 in an edition of 10,549 bottles. 10,002 of these were released to the public on the 5th of June through 50 select Systembolaget (Swedish state alcohol distribution network) stores. The remaining bottles were retained for whisky fairs, tastings, partner pubs and select foreign markets.

We recommend allowing The Explorer at least a quarter of an hour of air in the glass before sampling. Feel free to add a few drops of water in order to further the aromas in the glass.’

Cask Type: American Oak Ex-Bourbon Barrels, Hungarian Oak, Swedish Oak & American Virgin Oak Casks

Date Bottled: May 2015

Alcohol By Volume: 48.3%

The Rating (From 24 Votes): 7.5 / 10

  • #7: Bruichladdich (Scotland) – Port Charlotte: Scottish Barley Heavily Peated Single Malt Whisky [50.0%]


‘This whisky is testament to our belief that provenance matters. Trickle distilled from 100% Scottish Barley the spirit gently matures in our lochside warehouses before being bottled here at the distillery using Islay spring water.’

Cask Type: American Oak Ex-Bourbon Barrels

Barley: Scottish Barley [40PPM]

Date Bottled: 2016/02/18

Alcohol By Volume: 50.0%

The Rating (From 24 Votes): 7.25 / 10

  • #8: Bruichladdich (Scotland) – Port Charlotte: Islay Barley Heavily Peated Single Malt Whisky [50.0%]


‘The wind-driven rain that lashes Islay’s fields, and the Atlantic air breathed by the casks as they mature by the shores of Loch Indaal, gives the whisky its signature salty, citrus tang.

Harvested in September 2008 from the farms at Coull, Kynagarry, Island, Rockside, Starchmill & Sunderland, peated to 40 PPM, then distilled in December of the same year, this is a whisky of flawless provenance. A true Ileach.’

Cask Type: American Oak Ex-Bourbon Barrels

Batch Number: 2008 Islay Barley 

Barley: Islay Barley, Coull, Kynagarry, Island, Rockside, Starchmill & Sunderland Farms [40PPM]

Date Bottled: 2015/01/20

Alcohol By Volume: 50.0%

The Rating (From 24 Votes): 6.75 / 10

  • #9: Bunnahabhain (Scotland) – Toiteach Heavily Peated Islay Single Malt Whisky [46.0%]

‘Pronounced Toch-ach ah-ghaa and meaning ‘Smoky Two’ in Scots Gaelic, this is a sequel to the original peaty paradox on Bunnahabhain’s gentle single malt.

With a touch of smoke from our peated malted barley introduced during its creation and combined with a higher sherry influence, this special bottling offers the connoisseur an opportunity to try something truly unique and beguiling in nature.’

Cask Type: American Oak Ex-Bourbon & European Oak Sherry Casks

Date Bottled: 2015/09/27

Alcohol By Volume: 46.0%

The Rating (From 24 Votes): 6.5 / 10

Tickets: $70 Per Person / Sold Out 
When: Sunday, February 4th, 16:00 – 18:00 
Where: The Worlds End Brewpub, Sandy Bay 
Attire: Casual! No wank or whisky snobbery

The Next Break Even Tasting: 
Break Even VII: Port v. Sherry v. Brandy Casks [2018.03.04.]

Sunday, March 4th 2018, Hobart Tasmania

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