Old Kempton’s solera was started in 2017, and this release is batch number four. The system currently consists of just one 500L Portuguese Port cask, which is drawn from and topped with 250 litres of stylistically similar spirit from the cask program every six to nine months. Distiller Rob Tyson has plans to expand the solera, with the aim being to introduce 30-plus-year-old 500L Yalumba Muscat casks to the system incrementally over the next few years. Like all Old Kempton Whiskies, the base spirit started life as a 100% Tasmanian barley wash, and was double-distilled in the distillery’s copper pot stills.

It’s a rich and deeply complex Whisky, opening with slightly more delicate oak than the rest of the range, allowing bright fruit and florals to offset the headier vanilla, spice and nutty elements. Although subtle on the nose, it’s a titan on the palate; a decadent, winter-themed single malt, with shortbread, dark fruit nut chocolate and spice flavours, followed by mountains of molten caramel to close.