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Six Malt New Make
Product of Sydney
Australia
Our limited edition Six Malt New Make is a first glimpse into how the base spirit of our Archie Rose Single Malt Whisky starts its life – as a rich and complex unaged spirit displaying earthy notes of dark chocolate, coffee, roasted nuts and toffee.
While single malt whiskies typically feature one or two malt mash bills, our six-malt mash bill produces a low-yielding spirit – a small sacrifice for an incredible depth of flavour, full of distinct regional character.
Six Malt New Make stands up neat or in a range of classic cocktails. Enjoy it in a mean Old Fashioned with some walnut bitters, honey water and an orange twist served over a large rock. A classic Whisky Sour is also enlivened with this complex new make spirit, highlighting the rich chocolate notes or try a little red wine float for a New York Sour with distinction.
Tasting Notes
Appearance
Crystal clear.
Nose
Striking and surprisingly characterful for an unaged spirit, the nose commences with fresh green malt, dark chocolate, freshly roasted coffee and whole green peppercorns. With time the aromas of fennel, shortbread biscuits and warm custard are unveiled. A slightly floral edge is present throughout.
Palate
Set within the oily texture are the flavours of almond biscotti, fresh waffles and strawberries. There is a richness and depth here built around spiced walnuts, raisins and caramel.
Finish
Comes together elegantly before a burst of espresso, chocolate chip cookies and creme caramel.
Production Notes
Grain Sourced
Grain Sourced
Great effort has been taken to showcase the bounty of local ingredients available to us in New South Wales. These malts speak of the importance of the place they are grown and impact that malt can have on the final spirit. The malt treatment demonstrates a diversity of flavours.
| Malt Type | Treatment | Barley Variety | Origin | Specific site |
|---|---|---|---|---|
| Pale | Lightly kilned | La Trobe | New South Wales | Oaklands |
| Peated pale | Smoked with NSW peat | La Trobe | New South Wales | Oaklands |
| Amber | Highly kilned | La Trobe | New South Wales | Whitton |
| Aromatic roasted | Roasted | Schooner | New South Wales | Barrellan |
| Caramel | Crystalised | Mixed | Europe | Mixed |
| Chocolate | Roasted | Schooner | New South Wales | Barrellan |
Brewing & Fermentation
Brewing & 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: Distiller’s Yeast – selected after over 90 trial ferments |
| Filtration #1: 2 x carbon | Mash temperature: 64 – 78 degrees | Duration: 88 hours |
| Filtration #2: demineralisation | Brew time: 70min | |
| Filtration #3: reverse osmosis | Enzyme rest: 20 minutes | |
| 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 | Knapp Lewer, Tasmania | 3600L | 2400L |
| Single distillation | Spirit | Knapp Lewer, Tasmania | 1500L | 1000L |
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