4.35pm, Monday 29th August, Yalumba Clocktower, Angaston, The Barossa, 5353, South Australia
We had a foggy old start to the day this morning, but that’s a good thing really. Where there’s fog, there’s no frost. Driving around the valley floor yesterday, there were so many vines that had shoots on them – some out to 4 or 5 cm long already. The quince tree at the end of the street has well and truly shot, so I reckon it’s safe to call ‘bud burst’ for the early varieties on the Barossa Floor.
As far as my technical mastery of the iPad and uploading the video I took at the still house Saturday morning goes – total failure and back to the drawing board we go! I’ll have a go at walking first and putting up a photo of the still house set to go with the cans ready for the heads, heart and tails cuts – those sections that make up a distillation ‘run’. The heads are the spiky first bits that come across in the run, and the tails are the heavy oily bits that come across last.What you want is a nice clean, character-filled ‘heart’ of the run that will then go on to become 7-year -old, aged-in-barrel Smiths Whisky.