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.

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

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.

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.

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.

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.

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

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

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 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.