A 100% rye made in Brunswick, Melbourne from all-Australian grain grown in the Mallee. Following double distillation the whisky is matured in a two-story tall bespoke solera system composed of new American oak and x Australian wine barrels. Technically, it’s not old enough to be called whisky, but this shows more character than you’d expect for its age.
Tasting note: Young but already deeply coloured, on the nose this sweeter-styled rye hints at toffee apple, buttered Ryvita, light caramel fudge and low-key muddled mint. Oily yet fresh with good weight and feel, a fanning burst of rye spice leaves you with shades of chocolate box, oily grains and finally, mint sprigs. It’s silky and very accessible rye with a winey twist. Try it with dry ginger ale and a slice of orange. 42.5% Alc./Vol.