Liquid gold from the distilleries of Tasmania, Japan, Scotland, India and Wales meets a sophisticated apartment environment. Think the welcoming foyer and comforting lounge of a designer city dwelling with a perfect ambience — that just happens to be dominated by a massive bar well stocked with top shelf whiskeys from across the globe (plus Tasmania’s Clover Hill for the sparkling fans), and conversant staff educating you on the details of enjoying the perfect poteen.
WHERE? Drams from the highlands of Central Tasmania’s Bothwell colonise the urbane settings of The Emporium, Fortitude Valley, Brisbane.
WHO?
Local boy and entrepreneur Keith Batt takes the products from the Nant Distillery — from the water to the whiskey and the cured salmon on their exclusive bar menu — and expands north of the borders of the Tasmanian Nant Estate to sunny Queensland. If he can bring such a prize to Brisbane, there are no limitations to where Nant Whiskey Bars can be found around the globe!
HOW? Pure Tasmanian mountain water and barley produces handcrafted single malt whisky, matured in barrels of American Oak Bourbon Wood, French Oak Sherry or Port Wood for that distinctive refined flavour reserved only to this special mountain dew.
WHY?
If achieving a 95.5 rating from renowned whisky writer and critic Jim Murray and featuring in his highly prestigious 2012 Whisky Bible isn’t enough, the heady aromas of wood and honey, smoky with spices reminiscent to your mum’s fruitcake, and rich like leather should become a part of your drinking habits. And that’s the thing: enjoying whisky can only come with plenty of practice.
