People now regard Australia as one of the most innovative markets for whiskey production. With some Tasmanian distilleries now leading the world in innovative production of complex yet modern whiskies.
At Seadrift it got us thinking. What would a fantastic non-alcoholic whiskey look like? What would it taste like and how would we possibly produce it.
Whiskey is a simple process dependant on the quality of water, peat, oak and flavour notes used in the production. Traditionally made in Scotland (whisky) has a long history with brands such as Johnnie Walker, Laphroig and Glenfiddich. Producers in America also make whiskey, with bourbon serving as a variation on the recipe.
Non-alcoholic scotch whiskey and non-alcoholic bourbons are available overseas. However there is no high quality locally produced options here in Australia.
At Seadrift we were intent on creating a world class non-alcoholic whisky that Australia would be proud to call its own. We aimed to create a zero-alcohol whiskey. It would have the aroma, flavor, and complexity of traditional whiskey but with no alcohol.
The team faced a difficult challenge in creating this non alcoholic whiskey. These included developing a new process, working out how to create flavours without alcohol. How to stabilise a whiskey without alcohol and how to balance the flavours through the drink.
So to assist in the process we teamed up with top bartenders from leading Sydney bars, to develop our product. Together, we met and tasted several versions of the product. Each bartender provided detailed notes and feeback on the products.
The distiller, then took these away to create new liquids that would result in the final spirit. A special non-alcoholic whiskey spirit, with the same intensity and warmth that whiskey provides.
The resultant Seadrift Whiskie has a beautiful clear, golden hue. The aroma opens with light caramel and smooth vanilla notes, underscored by a touch of gunpowder and oak.
Upon tasting, the spirit reveals a sweet, light toffee flavour. This evolves into hints of vanilla, intertwined with the smoky essence of Lapsang Souchong tea and gunpowder. The flavour changes through the drink. With star anise and ginger providing that warming sensation that is such a signature note in whiskey.
For many whisky fans, making whiskey in a traditional way is critically important. It adds to the process and keeps the drink authentic. Tours of the distilleries in Scotland, American and Tasmania have left lasting impressions. Including opinions on how to make whiskey.
But it is a category where innovation has always been at the heart. Johnnie Walker used his tea blending skills to make the first blended whiskey. At the time, people considered this revolutionary and not in keeping with tradition. Today blended whisky is one of the best sellers, loved for its smoothness and consistency.
Today, distillers use flavour to create interesting tastes and sensations. From adding vanilla for sweetness to oak shavings for wood. Innovation happens in a number of areas.
Staying true to this tradition of innovation, Seadrift has created a new non-alcoholic whiskey. We hope it captures the spirit of Australia.
Enjoy it straight over ice. Or mix with ginger ale for a sunny afternoon drink. It also makes a fantastic Non Alcoholic mocktail, such as an Old Fashioned or favourite Whisky Sour cocktail.
Order your bottle now at www.seadriftdistillery.com/shop.