The Goofy Barrel: Road Test
It’s billed as the world’s first whisky crafted from leftover sourdough bread ... so what does it taste like?
WHAT IS IT? Hipster boozehounds, rejoice! It’s “the world’s first whisky crafted from leftover sourdough bread”.
UMMM, WHY? In order to “transform food waste into a premium spirit” – that’s the mission of Hang 10 Distillery, a boutique operation run by a husband-and-wife team on Sydney’s Northern Beaches.
AHH, HENCE THE SURFY NAME. Yup. Surf culture permeates all their marketing, including the names of their spirits (they also make an Ocean Crest Vodka and a Surfer’s Signature Gin using leftover sourdough) and the bottle logo.
HOW COME THEY’VE GOT SO MUCH LEFTOVER SOURDOUGH? ARE THEY RUBBISH BAKERS? No, they collect it from a couple of upmarket local bakeries. For the whisky, it went into the mash along with traditional malted barley; it was aged for three years in an ex-bourbon barrel (barrel, singular: only 180 bottles were made).
WHAT’S IT LIKE? It’s strong (46pc alcohol) and rather good, with pronounced vanilla/honey notes. It doesn’t taste of sourdough at all, which is probably a good thing.
$130 (500ml), hang10distillery.com.au
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