Tasting Notes

Nose

Immediately offers sun-dried apricots, preserved peaches and handmade honeycomb, laced with sultanas. A second pass yields, muesli, roasted nuts and chalk. The background teases lurking cacao and dark chocolate.

Palate

A soft entry and syrupy texture delivers an unctuous mouthfeel. The sweetness of sultanas is prominent, yet balanced by dryness delivered from the malt. This makes way for flavours of amaretto and espresso, building the intensity to a crescendo.

Finish

Evolving with a satisfying dryness with a whisper of smoke.

Recipes Featuring Single Malt Whisky

Method
Whisky Sour
Whisky Sour
Ingredients
  • 60ml Single Malt Whisky
  • 30ml lemon juice
  • 15ml sugar syrup (1:1 ratio of sugar and water, if you feel like getting fancy, try some brown sugar)
  • 2 dashes of Angostura Bitters
  • 15ml egg white
Whisky Sour
Whisky Sour
Ingredients
  • 60ml Archie Rose Single Malt Whisky
  • 30ml lemon juice
  • 15ml sugar syrup
  • 2 dashes of Angostura Bitters
  • 15ml egg white
Single Malt Whisky & Soda
Single Malt Whisky & Soda
Ingredients
  • 45ml Archie Rose Single Malt Whisky
  • 100ml soda water
Brown Derby
Brown Derby
Ingredients
  • 60ml Single Malt Whisky
  • 30ml Grapefruit Juice
  • 15ml Rich Honey Syrup

Awards

World's Best Single Malt WhiskyASCOT Awards
World's Best Single Malt WhiskyLuxury Masters Asia
Australia's Best Single Malt WhiskySan Francisco World Spirits Competition (USA)
Australia's Best Single Malt WhiskyWorld Whisky Masters (London)
Australia's Best Single Malt WhiskyWorld Whiskies Awards (USA)
Australia's Best Single Malt WhiskySIP Awards (USA)
Australia's Hottest SpiritBartender Hottest 100 Awards

Local & Ethically Sourced Ingredients

Our Single Malt Whisky has been matured predominantly in 100, 200 and 300-litre Australian apera casks, complemented by a selection of ex-bourbon and Archie Rose’s own 36-month air-dried casks, each coopered with a specific balance of both char and toast - with the latter being unusual in the realm of distilling where the lower heat and longer duration toasting process penetrates further into the oak of the cask and offers an entirely different level of complexity than casks that only feature a more traditional char.

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 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.

Peated Pale Malt
Origin: Caithness, Scotland
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.

Spirits We Think You Will Love