Good(e) Whisk(e)y
$129The result of a happy accident that saw Cellar Hand (now Distiller) Mr Goode vat our Single Malt and Rye Malt Whiskies together to create a hybrid that offers expressive oak from the rye alongside the charismatic flavours of roasted malts. Deemed a 'very good' whisky by master distiller Dave Withers it was finished by adding a few more barrels of Single Malt and Rye Malt Whisky to the blend, to reveal a whisky parable about the beauty of chance.
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Tasting Notes
Flavour profile
Nose
Golden syrup and hazelnut spread over rye toast, opening up into kiwi fruit, mandarin and ginger snaps.
Palate
A smooth and mouth-filling texture balances the aromatics perfectly. An intriguing combination of sticky fruits and spices mingling with amaretto and milk chocolate.
Finish
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.
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.
Recipes Featuring Good(e) Whisky
How to make a
Sweet Manhattan
How to make a
Toronto
How to make a