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Chocolate Rye Malt Whisky
Product of Sydney
Australia
The only whisky of its kind in Australia, Chocolate Rye Malt Whisky was drawn from a single batch of eight casks as the fourth release under the Archie Rose Concepts label, reserved for our rarest and most experimental releases.
This whisky provides an insight into early explorations of heavily roasted malts, a key step in our journey towards embracing the more challenging, lower yielding, but far more flavourful world of roasted malts.
Chocolate Rye Malt Whisky showcases chocolate roasted rye, rare malted rye and pale malt yielding flavours of caraway, mint, shortbread, violets, hot chocolate and fruit jams. It’s matured in Australian re-shaved, toasted and charred Apera (Sherry) casks, adding notes of dried fruits and sultanas, which complement the biscuity, creamy and chocolate flavours from the spirit.
We invite you to enjoy our Chocolate Rye Malt Whisky in the spirit it was created: to be savoured in good company and served the way you like.
Tasting Notes
Appearance
Chestnut.
Nose
A floral first impression with rose, dill and white musk. With a moment in the glass, notes of pecan, raisins and crystallised ginger. Notes of grapefruit zest, praline and creme brulee sit in the background.
Palate
Chocolate truffles, roasted hazelnuts.
Finish
A slight spritz with mocha and cola. Characteristic sweet baking spices linger with dark chocolate.
Production Notes
Grain Sourced
Grain Sourced
A spirit is only as good as the materials used to make it. Great effort has been taken to showcase the unique qualities of the malt used in this whisky. We are putting malt back on the agenda.
| Malt Type | Treatment | Barley Variety | Origin |
|---|---|---|---|
| Pale malt | Extended kilning | La Trobe | South Eastern Australia |
| Rye malt | Light kiln | Mixed | Germany |
| Chocolate rye | Roasted | Mixed | Germany |
Brewing and Fermentation
Brewing and Fermentation
Throughout brewing and fermentation, close attention is paid to maximise the flavour of our main ingredient; malt. Traditional brewing techniques are paired with modern science and technology.
| Water | Brewing | Fermentation |
|---|---|---|
| Source: Sydney water | Grist size: 150 – 1400 micron + husk | Yeast: Distillers and flavour active Brewers Yeast |
| Filtration #1: 2 x carbon | Mash temperature: 64 – 78 degrees | Duration: 156 hours |
| Filtration #2: demineralisation | Brew time: 70 mins | |
| Filtration #3: reverse osmosis | Enzyme rest: 20 mins | |
| Filtration #4: ultraviolet | Draw off rate: 1,100 L/hr |
Distillation
Distillation
Double distilling in copper pot stills has allowed the flavour of the malts to be expressed. Distillation cuts are taken by nose and palate ensuring that flavour is always placed ahead of efficiency.
| Process | Stills | Manufacturer | Capacity | Average Charge |
|---|---|---|---|---|
| Single distillation | Wash still | Knapp Lewer, Tasmania | 3600L | 2300L |
| Single distillation | Spirit still | Knapp Lewer, Tasmania | 1500L | 1100L |
Maturation
Maturation
Only eight casks were laid for maturation to produce this limited release whisky. Heritage Apera casks were shaved, toasted and charred to create a delicate balance of dried fruit and confectionery flavours.
| Location of Maturation | Cask Number | Cask Type | Cask Treatment | Barreling Date | Disgorging Date |
|---|---|---|---|---|---|
| Rosebery, Sydney | R75 | 100-litre Ex-Apera | Heavy char, medium toast | 30/11/16 | 15/4/19 |
| Rosebery, Sydney | R76 | 100-litre Ex-Apera | Heavy char, medium toast | 30/11/16 | 15/4/19 |
| Rosebery, Sydney | R77 | 100-litre Ex-Apera | Heavy char, medium toast | 30/11/16 | 15/4/19 |
| Rosebery, Sydney | R78 | 100-litre Ex-Apera | Heavy char, medium toast | 30/11/16 | 15/4/19 |
| Rosebery, Sydney | R79 | 100-litre Ex-Apera | Heavy char, medium toast | 30/11/16 | 15/4/19 |
| Rosebery, Sydney | R80 | 100-litre Ex-Apera | Heavy char, medium toast | 30/11/16 | 15/4/19 |
| Rosebery, Sydney | R81 | 100-litre Ex-Apera | Heavy char, medium toast | 30/11/16 | 15/4/19 |
| Rosebery, Sydney | R82 | 100-litre Ex-Apera | Heavy char, medium toast | 30/11/16 | 15/4/19 |
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