Whisky Magazine Issue 123
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Dégustation with Martine at Nant Distillery
When I accepted Nant distillery owner Keith Batt's invitation to come and spend two days at the distillery last year, I was not expecting what I got: a complete tour of Tasmania's fare in a parade of more than a dozen dishes, served one after the other over three hours! Not to mention the equivalent number of Nant whisky glasses. The reason for this culinary marathon was for Keith and his team to have my views on the best pairing for Nant single malt, as the brand has opened a few bars and restaurants in Australia's biggest cities. When the wine is drawn, it must be drunk as we say in France. And so I went…
Tasmania is slightly smaller than Scotland, 45 per cent of its surface lies in reserves, national parks and World Heritage sites. With its fascinating (and tough) history, its rugged mountainous landscapes in the Central Highlands, ‘Tassie' is reminiscent of the Speyside region. When I visited in August, it was the middle of winter and we indulged in a surrealistic snowball fight at the top of the pass on our way to Nant. I knew the chef would have prepared invigorating dishes; and I was also told he was adept at foraging and that he had spotted some unusual produce for me to taste. Hence a real voyage of discovery… and a few pounds added on the hips!
Nant distillery is located in Bothwell, just an hour from Hobart. The superb estate, which boasts a fascinating history was bought by the Batt family ten years ago. The boutique distillery uses the barley grown on...