Whipper Snapper Distillery is a tribute to two WWII veterans who flew fighter jets and drank whisky. Their love of the spirit evolved into one of the veterans running a backyard moonshine distilling operation in Perth. Eventually the recipes and distilling knowledge were handed down to Al and Jimmy, the masterminds behind the distillery as it is today. Right from the very start, the distillery has been a local affair - all of the ingredients used to make their products are sourced from Western Australia.
Project Q is an experimental whisky made from quinoa that's taken Whipper Snapper more than four years of trial and error to make. Quinoa, a grain often associated with our collective move towards a healthier (and more expensive) diet, actually originates from South America where it was (and still is) grown by the poor as a low-cost source of calories. Unlike corn and barley, it has a unique nutty and earthy taste which you don't normally get in whisky... until now.
This whisky is made using an entirely Western Australian mash bill (65% quinoa, 25% corn and 10% malted barley). Indeed, even the quinoa is grown locally - we didn't even know Australians grew quinoa! Every process from mashing and fermenting to distilling is done in-house, under the watchful eye of Copper the distillery dog. Fermenting and distilling the quinoa into a smooth spirit involves new experimental techniques and processes, partially funded by a government R&D grant. The spirit that drips out of their custom-built copper continuous still is then matured for just under three years in their own ex-Upshot Whisky casks.
We love supporting innovative and daring new products, so we're thrilled to be one of the first places you can get your hands on Project Q. Sadly, quinoa is rather expensive (about five times the price of corn), so this whisky is hard to come by and we're restricted to selling a very limited supply.
Tasting notes: Lots of bold nutty and earthy flavours with plenty of vanilla and spice. A touch of sweetness as the palate fades away, followed by a lingering smooth mouthfeel.
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