Tasting Notes


Golden syrup and hazelnut spread over rye toast, opening up into kiwi fruit, mandarin and ginger snaps.


A smooth and mouth-filling texture balances the aromatics perfectly. An intriguing combination of sticky fruits and spices mingling with amaretto and milk chocolate.


Fruit, spice and chocolate slowly dissipate leaving a deliciously dry hint of espresso.

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.

Heritage Rye Malt
Origin: Barellan, NSW

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.

Pale Malt
Origin: La Trobe, Victoria

Our pale malt speaks to the Australian land where it was grown, delivering tropical fruit flavours with floral overtones.

Amber Heritage Rye Malt
Origin: Barellan, NSW

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.

Choc Heritage Rye Malt
Origin: Barellan, NSW

Grown in Barellan, NSW, by the Whytcross family this is a tasty lighter stye chocolate malt that imparts a slight sweetness, smooth bitterness and classic cocoa, latte, caramel and burnt toast characteristics.

Australian Rye Malt
Origin: Victoria

A regional rye grain grown in the south-eastern states of Australia which is then sprouted and dried to lend complexity and refinement to the whisky, while showcasing flavours of ripe stone fruits.

Amber Malt
Origin: New South Wales

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.

Caramel Malt
Origin: La Trobe, Victoria

Batch roasted to bestow a rich cereal character, this malt delivers notes of pastry and the aroma of caramel fudge.

Chocolate Malt
Origin: New South Wales

A specialty malt that provides rich and intense flavours of coffee and dark chocolate.

Apera Cask
Origin: Australia

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.

Tawny Cask

Tawny is a fortified wine used to season American or French Oak casks. The flavour profile of these casks is generally quite sweet with dried fruits and some nutiness as well.

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