This whisky was originally distilled at the old Dunedin Distillery in New Zealand and matured for ten years in ex-Bourbon casks, then transferred into French Oak wine casks that had previously held locally produced red wine for an additional six years. It gets its name from the town of Oamaru on New Zealand’s South Island, and is a blend of 70% malt and 30% grain whisky married when the original casks were filled.

The nose has a good maltiness with a nice balance between oak and notes of red grapes, raisins, fresh berries, roasted almonds, a hint of brandy, and blackstrap molasses. The taste is fruity, mouth-coating, sticky, and slightly astringent with touches of fresh berries, fudge, and mandarin oranges. The finish is long, dry, and sweet. Excellent! (September, 2o15)