Offering Nant’s three premium single-malt whisky expressions, The Nant Whisky Cellar & Bar lets you sample these handcrafted traditional distillations. Using Tasmanian barley and water sourced from Highland Lakes, Nant whiskies are matured in American and French oak casks, which have previously held port, sherry or bourbon.

Absorbing the unique characteristics of the casks, the resulting Sherry Wood, Port Wood and American Oak Bourbon Wood single malts are distinct and infused with Tasmanian heritage. The American Oak Bourbon Wood has a rich barley taste with a long finish where creamy vanillas build and give way to butterscotch, while the Sherry Wood slides down smooth with a buttery silkiness in taste and a long spicy Christmas cake finish.

Director and founder Keith Batt has transformed the skinny space at Emporium, with one wall boasting exposed brick and the other sporting a mural of the distillery in Bothwell complete with local fauna. Behind the bar, you can find around 80 single malt whiskies from around the world at the moment and another 96 on their way, as well as a selection of Tasmanian wines. The accompanying tapas-style menu will commence this Friday, highlighting Tasmanian produce, including lamb from the Nant farm, Cape Grim beef and Rannoch Farm quail. Borrowing from neighbours in Boswell, Thorpe cheesemakers also provide farmhouse-fresh goats and sheep cheeses as well.

The Nant Whisky Cellar & Bar
Emporium
10/1000 Ann Street, Fortitude Valley
Ph: 07 3160 2633
Open: Wednesday to Friday 3:00 pm until late, Saturday to Sunday 11:00 am until late