Smith's from Anagason in the Barossa Valley shouldn't really exist. Initially a brandy still first commissioned in 1908 and then expanded in 1932 to meet demand. Yalumba Produced fine cognac style brandy until 1987 when the still was mothballed.
While the MD Robert Hill-Smith was on sabbatical in 1997 the Production Director (and malt whisky aficionado) Peter Wall decided to fire up the old still and for a few runs. On his return Robert was very enthusiastic and the decision was made to distil 3 batches of single malt.
This particular whisky was distilled in 2000 from Tasmanian sourced extra-roast Franklin Barley. It's been matured for for 12 years in a French Oak Hogshead that held white wine and then finished for 3 and a half years in 3 American Oak octaves that held Australian tawny for 50 years.
700ml 43% ABV From Barossa Valley, South Australia