Tasting Notes
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.
Recipes Featuring Rye Malt Whisky
- 45ml Rye Malt Whisky
- 15ml sweet vermouth
- 2 dashes of Angostura bitters (and we’re talking proper dashes here, not drops)
- 60ml Rye Malt Whisky
- 120ml Soda water
- 60ml Rye Malt Whisky
- 5ml Sugar Syrup
- 3 Dashes Angostura Bitters (and we’re talking proper dashes here, not drops)
Awards
Local & Ethically Sourced Ingredients
<p>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.</p>
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.