Sticky apricot jam smeared on toasted rye bread, with a second pass bringing notes of caramel, fragrant oak and a hint of milk chocolate.
Opens with pineapple, raisins and gingersnaps followed by a creamy, mouth filling combination of young coconut flesh, caraway seeds and raisins.
A delightful finish of sticky apricots, tropical fruit, honey-roasted macadamia nuts, a touch of paw paw and baking spices.
Recipes Featuring Double Malt Whisky
- 60ml Double Malt Whisky
- 10ml Sugar Syrup
- 2 dashes Angostura Bitters
- 30ml Double Malt Whisky
- 90ml Strangelove Salted Grapefruit Soda
- 5ml Honey water (1:1 honey to water)
Local & Ethically Sourced Ingredients
Guided by our belief in transparency, we’re proud to openly share the ethos behind what, how and why we do things with an unwavering drive to universally expand people’s knowledge and appreciation of spirits.
Our local amber malt is made by roasting kilned malt which leads to a drier finish. it offers a light, biscuity flavour and dark reddish brown hues.
Our pale malt speaks to the Australian land where it was grown, delivering tropical fruit flavours with floral overtones.
Virgin American Oak is renowned for imparting high levels of vanilla, sweet spices and coconut. The oak in these casks is air-dried then toasted and charred for us to help create our signature flavour profile.
This is an American Oak cask that's been seasoned with Bourbon whisky and quite often it's heavily charred. It's known for the same flavour profile as Virgin American Oak with some additional sweet flavours that are more subtle and nuanced.