Descension has been crafted using local Tasmanian barley along with waters of the upper River Derwent, then placed into 100L ex Port and Bourbon casks to begin its ageing process. After three years, the whisky was placed into smaller bourbon and port casks, each with specific toasting and charring levels, imparting subtle nuances throughout the profile. Barrels were rested for a further year to complete maturation before being united together for its final finishing in 10 year old Boal Madeira casks over twelve months. Chosen for their balance of sweetness and acidity, these casks added further complexity to an already multi-layered expression.
Warm honey roasted peanuts, English toffee balanced with herbal sage and distant notes of wet stone can be found across the nose. The palate is reminiscent of a Scottish Highland's single malt, with the minerality of the spirit providing a base for notes of coconut, white pepper and marzipan all balanced with blackberry, treacle and clove. A lengthy finish of vanilla, toasted oak and the unique fortified lift of the Madeira influence creates an enticing single malt whisky.