Tim Duckett has been accumulating whisky since 1999 — over 40,000 litres of it, stored south of Hobart in barrels sourced from seven cooperages and previously used for bourbon, sherry, muscat, port and rum. Spirits come from 20 distilleries across Australia and New Zealand. Nothing is bottled until Duckett decides it's ready. Sometimes, if it's good enough, it isn't bottled at all.
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