Rye Malt Whisky
$99Our preference for malted rye over the far more commonly used unmalted rye affords this whisky a point of distinction evident upon the very first sip. A layered, aromatic spirit it offers notes of spiced custard, ginger, stone fruit and baked apple pie with a fresh herbal finish that lingers on the palate. We invite you to enjoy our Rye Malt Whisky in the spirit it was created: to be savoured in good company and served the way you like.
Franz Scheurer, Australian Gourmet Pages and Gourmet Traveller Wine magazine - “Layered and complex and a pure joy to drink. The best bloody rye whisky in today’s world.”
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Tasting Notes
Flavour profile
Nose
A tantalising tension between sweet and savoury. Transports you to a carpenter’s workshop by the coast with the aroma of vanilla eclairs and sherbet. A second pass continues with sun-dried apricots, muesli and rice pudding. Time in the glass reveals cola, creaming soda and toffee.
Palate
Peach cobbler with vanilla ice cream and caramel sauce.
Finish
A subtle combination of caraway seed with sweet spices. A hint of salinity balances the sweetness.
Local & Ethically Sourced Ingredients
To create this truly unique whisky, we selectively sourced rare malted rye and the finest malted barley from progressive malt houses, paired them with virgin American oak casks air-dried for 36 months and let it all mature in the maritime air of coastal Sydney.
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 pale malt speaks to the Australian land where it was grown, delivering tropical fruit flavours with floral overtones.
Virgin American Oak is renowned for imparting high levels of vanilla, sweet spices and coconut. The oak in these casks is air-dried then toasted and charred for us to help create our signature flavour profile.
Recipes Featuring Rye Malt Whisky
How to make a
Rye Malt Manhattan
How to make a
Rye Malt Highball
