FROM JEREZ TO TASMANIA A long Iberian lunch, shaped by sherry and whisky.

Sherry casks begin life in the bodegas of Jerez, for decades these American oak casks fashion the iconic wines of the region, then after travelling halfway across the world to Tasmania, they take on a second life shaping single malt whisky.

On Saturday, 11 April, we explore that journey, pouring Hellyers Road single malts matured in sherry casks alongside the very sherries that seasoned them. Frank and the team prepare a long Iberian lunch to match, including Puchero, an Andalusian take on Cocido, Spain’s national dish, and for the main event, chunky Vintage Beef rib eye cooked over coals, Galician-style, served with Seville whisky sauce. Check out the full menu.

Hosted by Hellyers Road Head Distiller Fiona Coutts and Tom Robertson, head of our Import arm Alimentaria. The afternoon finishes with the launch of Hellyers Road The Iberian 10 Year Old.

A long Iberian lunch, shaped by sherry and whisky. Not to be missed.