Smoked Heritage Rye Malt Whisky
About
As our fourteenth Trials & Exceptions release, Smoked Heritage Rye Malt Whisky uses NSW heritage rye grain, a regenerative crop that uses little water and helps revive depleted soil, along with native timber for smoking instead of imported Scottish peat.
It balances sweetness, smoke and rye spice with flavours of campfire, grilled peaches and prosciutto. Serve it as is, over ice or neat. But, if you are feeling fancy, make sure to try it in a smoky Whisky Sour or Manhattan.
Mash bill
- Smoked Heritage Rye Malt
- Pale Malt
Cask
Virgin American Oak
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.
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Smoked Heritage Rye Malt Whisky
Tasting Notes
Nose
Campfire smoke, nectarines and caramel-coated cashews joined by more subtle notes of hibiscus flower, lime zest and amaretto.
Palate
Barbecued peaches, caramel-coated cashews and cinnamon team up with green figs, leather and butter menthol.
Finish
Fruit and caramel transition through to oak and spice, with caraway and allspice intermingling with campfire smoke for a long, complex finish.
Recipes Featuring Smoked Heritage Rye Malt Whisky
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>
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.
Virgin French Oak is best known for having more available extractives and imparting a higher level of spice (think nutmeg or allspice) and also wood polish. Generally we toast these barrels but don't char them.