Gain early access

REGISTER NOW TO GAIN FIRST ACCESS

COMING 14th of OCTOBER 8AM AEDT

Last year the Christmas Cask Limited Release sold out within 24 hours. Register now to guarantee first access on the 14th October, 4 hours prior to the public release.

From the first notes of rhubarb pie and brandy-soaked pudding to creamy coconut, marzipan, and spiced gingerbread, it unfolds like a Christmas feast. The finish lingers with fruit mince pie, cinnamon buns, orange frosting and a touch of peanut brittle.

From Tasmania’s wild beauty to your holiday table, this is Christmas in a glass, crafted to be shared, enjoyed, and remembered.

LIVE 14TH OF OCTOBER
Early Access begins 8am AEDT
Public Access begins 12pm AEDT

bold flavours and festive indulgence

a true celebration of Tasmanian craft

This years release captures the spirit of togetherness, tradition, and the magic of Christmas in every sip. Showcasing the gentle spice of gingerbread as it meets the soft, nutty sweetness of marzipan.

Crafted in the heart of Tasmania, this special release is the result of passionate craftsmanship and shared artistry. Aged in a selection of first-fill Port and Sherry casks, then finished in Frogmore Creek’s red wine barrels seasoned with Jean Pascal Bakery’s Fruit Mince Pie jus, it’s a celebration of bold flavours and festive indulgence.

Moments gathered around the table, glasses raised in good company, the joy of sharing something truly special, this is what Christmas Cask was made for. With layers of freshly baked rhubarb pie, rich Christmas pudding, and brandy butter, balanced by caramel and creamy coconut and a whisper of gingerbread, each sip is rich and complex. A lingering finish of fruit mince pie, sticky cinnamon buns, peanut brittle, and orange frosting makes this whisky the perfect companion to the season’s most memorable moments.

The gentle spice of gingerbread meets the soft, nutty sweetness of marzipan.

Tasting Notes

NOSE

Warm aromas of freshly baked rhubarb pie and rich Christmas pudding, laced with brandy butter. Mulled wine spices rise gently, with a delicate waft of cranberry shortbread crumble.

PALATE

Luscious arrival of caramel and creamy coconut, balanced by the gentle spice of gingerbread and the soft, nutty sweetness of marzipan.

FINISH

Long and warming, with layers of fruit mince pie and sticky cinnamon buns. Frosted orange cupcakes and a moreish note of peanut brittle.