Dry Grown Rye Malt Harvest Whisky
$149The second release in our Harvest Whisky series, Dry Grown Rye Malt Whisky, Harvest 2019 uses ancient varieties of barley and heirloom rye, grown by the Whytcross family during a time when NSW was suffering severe drought conditions. In this tough situation, we wanted to source as many drought-tolerant grain varieties as possible. The aim was to support the farmers by using whatever grains had survived and to create a whisky and front-label art that was a reflection of these harsh but all too common conditions in Australia.
The result is an intriguing, multi-layered whisky with lifted aromatics of candied orange, polished cedar, honeycomb and a palate of toasted rye bread, poached apricot and chocolate.
You are eligible for free shipping on this product
Buy now, pay later
options availableDescription
Tasting Notes
Flavour profile
Nose
Opening with candied orange, peaches with treacle and sugared almonds, the nose then transitions into some richer notes of cola, galangal, polished cedar and a touch of honeycomb.
Palate
A beguiling opening of toasted rye bread and poached apricot opens into a mouth-coating combination of mandarin, strawberries, roasted almonds and chocolate-coated oat biscuits.
Finish
Milk chocolate and coconut butter persist throughout, with a touch of drying oak to bring the whisky to a close.
Quality Ingredients, Australian Farmed
As a whisky born from drought conditions the grains harvested for this whisky were not irrigated at all, hence the name “Dry Grown”.
Unlike our previous, this whisky includes grains from several fields (as opposed to a single paddock) including ancient purple and black malts that we’ve never used before. To further reflect the local provenance of the grains, they were also allowed to partially ferment with wild yeasts that occur naturally around the fields in which they grow.
This heirloom grain is lauded for its rich, distinctive flavours and unique nutritional benefits. You'll notice a distinct almond-like nut character with slight earthy and herbal notes that round out to a sweet bread-like flavour similar.
Grown in central New South Wales, this ancient variety of malt yields an umami flavour combination as well as notes of stone fruit.
This landrace rye has been grown in central NSW for over 70 years, adapting to droughts, floods and storms to evolve into its own distinct strain, found nowhere else on earth. Reflecting the character of regional Australia, it contributes flavours of eucalyptus, shortbread and cinnamon.
Recipes Featuring Dry Grown Rye Malt Whisky, Harvest 2019
How to make a
Rattlesnake
How to make a
Whisky and Apple
How to make a