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Recently, a new spirit was introduced to the market; Drum is the first whisky from Bali, and is produced by Astidama Distillery. The Distillery is located in the Tabanan Region, and they have the complete facilities to produce premium spirits, starting from fermentation, to distillation then to maturation and finally to bottling.
Astidama Distillery uses only selective malts from the UK, and Bali’s high quality grains, the ingredients are mixed together as a blend then transferred to the fermentation tank. Once the alcohol content increases to a certain strength, it is ready to distill. In the distillation process, there are 3 parts output; the “Head”, “Heart” and “Tail”. At Astidama Distillery only the “Heart”, the part which has between 63 and 72% of alcohol – the purest and the best of all will be casked. The head – the very strong foreshots, and the tail – the weaker feints of the run are removed.
The “magic” of making whisky begins during the maturation process in the barrel. The barrel will determine the whisky character. Famous bourbon whiskeys use only new barrels while Scotch whiskeys use second fill barrels, normally ex bourbon. Astidama Distillery chooses to use both types. A new barrel will help to quicken the aging process, while the second fill barrel will give the scotch deeper character. As a result, the product has the character of a scotch whisky after just four years of aging. This is also supported by the tropic weather; as Indonesia doesn’t have a winter season, the distillat is continuosly extracting the barrel to get the oak character.
Astidama Distillery proudly presents its four year old whisky, Drum Green Label produced and developed by their master cellar. The tasting notes of Drum “Green Label” have a description as below.
Recently, a new spirit was introduced to the market; Drum is the first whisky from Bali, and is produced by Astidama Distillery. The Distillery is located in the Tabanan Region, and they have the complete facilities to produce premium spirits, starting from fermentation, to distillation then to maturation and finally to bottling.Astidama Distillery uses only selective malts from the UK, and Bali’s high quality grains, the ingredients are mixed together as a blend then transferred to the fermentation tank. Once the alcohol content increases to a certain strength, it is ready to distill. In the distillation process, there are 3 parts output; the “Head”, “Heart” and “Tail”. At Astidama Distillery only the “Heart”, the part which has between 63 and 72% of alcohol – the purest and the best of all will be casked. The head – the very strong foreshots, and the tail – the weaker feints of the run are removed.
The “magic” of making whisky begins during the maturation process in the barrel. The barrel will determine the whisky character. Famous bourbon whiskeys use only new barrels while Scotch whiskeys use second fill barrels, normally ex bourbon. Astidama Distillery chooses to use both types. A new barrel will help to quicken the aging process, while the second fill barrel will give the scotch deeper character. As a result, the product has the character of a scotch whisky after just four years of aging. This is also supported by the tropic weather; as Indonesia doesn’t have a winter season, the distillat is continuosly extracting the barrel to get the oak character.
Astidama Distillery proudly presents its four year old whisky, Drum Green Label produced and developed by their master cellar. The tasting notes of Drum “Green Label” have a description as below.
Nose : Woody, oaky, fruity, brown notes, light finish
Palate : Toffee, caramel, vanilla, sake (baijiu), tea notes, fermented grape
Finish : Buttery, fruity, dry fruit, sweet notes
Color : Deep copper
DRUM WHISKY
Jalan Raya Penyalin No. 9
Ds. Samsam, Kecamatan Kerambitan
Tabanan, Bali
P +62 81 3370 65688
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