Does a Decade of Extra Maturation Make All the Difference?
The Hellyers Road American Oak 22 Year Old is a significant Australian whisky releases — not only because it is the oldest whisky ever bottled by the Tasmanian distillery, but also because it recently took home a category win at the World Whiskies Awards 2025. Matured for over two decades in a single ex-Jack Daniel’s cask, this rare expression was limited to just 80 bottles worldwide. But how does it compare to its younger sibling, the Hellyers Road American Oak 12 Year Old, which retails at a fraction of the price?
I tasted both side by side to find out whether ten extra years of maturation transforms the whisky — and if the leap in price reflects the leap in flavour.
A Landmark Release: American Oak 22 Year Old
This whisky is more than just another age statement — it represents a milestone in Tasmanian whisky. The American Oak 22 Year Old was laid down in November 2002 and matured for 22 years, three months, and 25 days in a single 200-litre ex-Jack Daniel’s American Oak cask.
After more than two decades, the angels had taken their share, leaving just 80 bottles to be drawn from the cask. Bottled at a robust 56.5% ABV (cask strength), the whisky balances intensity with elegance. It’s a bold yet refined dram that showcases the impact of long maturation in Tasmania’s maritime climate.
The Younger Sibling: American Oak 12 Year Old
For comparison, I poured the American Oak 12 Year Old, bottled at 46.2% ABV. While it doesn’t carry the same prestige or rarity, it remains a respected part of Hellyers Road’s core range. At a lower price, it’s far more accessible to whisky fans looking for an introduction to Tasmanian single malt.
The 12 Year Old offers orchard fruits, buttery mouthfeel, and biscuit notes. Compared to Scotch whiskies of the same age, it feels richer — thanks to Australia’s climate, which accelerates interaction between spirit and oak, intensifying flavours within a shorter timeframe.
Tasting Comparison: 12 vs 22
On the Nose:
- 12 Year Old: Fresh orchard fruits, biscuit sweetness, a touch of apricot.
- 22 Year Old: More depth — buttery and oily aromas, almond, and a richer maturity.
On the Palate:
- 12 Year Old: Buttery texture, orchard fruits, and a lively freshness.
- 22 Year Old: Orchard fruits meld with buttery, oily chewiness, supported by nutty and almost meaty undertones. Robust at cask strength but impressively balanced.
Finish:
- 12 Year Old: Pleasant but shorter.
- 22 Year Old: Longer, richer, with warmth and harmony that only time can deliver.
The Price Question
At $260, the American Oak 12 Year Old is excellent value — offering depth, complexity, and a distinctly Tasmanian character. The price is higher than what you would expect for a 12 year old Scottish Single Malt, but 12 years is a very different statement on Australian whisky: you’re not comparing apples with apples.
By contrast, the American Oak 22 Year Old sits at $1,450. While that’s a significant outlay, the pricing reflects its rarity, age, and award recognition. In a market where Australian whisky battles high angel’s share losses, seeing a cask survive 22 years is an achievement in itself. With only 80 bottles available, it’s aimed at collectors and connoisseurs.
Final Thoughts
Both whiskies tell the story of Hellyers Road and the evolution of Tasmanian single malt:
- The American Oak 12 Year Old is approachable, flavoursome, and great value.
- The American Oak 22 Year Old is rare, complex, and a testament to patience, priced for those who want a piece of history in their glass.
Side by side, they reveal just how much an extra decade in oak transforms a whisky. The younger sibling is lively and fresh, while the elder is rounded, harmonious, and layered with depth.
I did also quite recently review the Hellyers Road Peated Cask 21 Year Old, which received the award for “Best Single Malt in Australia 2025”. You can check out that review for my tasting notes, but in comparison to the American Oak 22 Year Old, I’d score them both the same. They are just as good as each other in terms of the flavours, complexity and depth of character. The only decision between the two is which flavour profile you’d prefer.