Dry Grown Rye Malt Whisky
A whisky that uses ancient varieties of non-irrigated barley and heirloom rye, drought grown by the Whytcross family in NSW.
It includes grains we've never used before including ancient purple and black malts, partially fermented with wild yeasts that occur naturally around the fields in which they grow.
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.
- Ancient Purple Malt
- Ancient Black Malt
- Australian Rye Malt
- Heritage Brown Rye Malt
- Amber Heritage Rye Malt
Australian Apera is a fortified wine similar to Spanish sherry. It's used to season American or French Oak casks, offering a flavour profile that's usually made up of nutty and dried fruit notes like figs and prunes.
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Dry Grown Rye Malt Whisky
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.
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.
Milk chocolate and coconut butter persist throughout, with a touch of drying oak to bring the whisky to a close.
Recipes Featuring Dry Grown Rye Malt Whisky, Harvest 2019
- 45ml Dry Grown Harvest Rye Malt Whisky, Harvest 2019
- 1 Granny Smith Apple (freshly juiced)
- 60ml Dry Grown Rye Malt Whisky, Harvest 2019
- 30ml Lemon Juice
- 25ml Simple Syrup
- 2dashes Dashes Absinthe
- 15ml Egg White
Quality Ingredients, Australian Farmed
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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.
This intense amber malt has an upfront yet pleasant biscuity, burnt toast and subtle coffee profile. It's sourced from Barellan, NSW, before being gently roasted and steamed.
Australian apera is a fortified wine similar to Spanish sherry. It's used to season American or French Oak casks, offering a flavour profile that's usually made up of nutty and dried fruit notes like figs and prunes.