Triple Smoked Single Malt Whisky
$139As one of the smokiest whiskies ever created, Archie Rose Triple Smoked Whisky features a potent smoke profile drawn from three distinct sources: locally grown barley, oak casks, and water smoked with native Australian stringybark.
Unconstrained by tradition, this whisky was born of a desire to craft an intensely smoky spirit that reflects the Australian landscape and experience. By using native stringybark timber instead of Scottish peat, our goal with this whisky is to create a boldly evocative Australian smoke character unlike anything else in the world.
Robust, unapologetically assertive, yet alluring, Triple Smoked Single Malt Whisky delivers layers of smoked charcuterie meats, bonfire embers, and a bold smoke profile, creating a spirit that harnesses Australia’s rebellious ingenuity.
Born Of Australian Ingenuity
Tasting Notes
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Flavour profile
Nose
Opens with notes of artisan smoked bacon, campfire, golden syrup-drizzled damper, roasted macadamia and barbeque charred lemon. Another pass reveals royal icing, tinned pineapple and hibiscus. There is a distinctive nuttiness present which is balanced by smoke and the suggestion of salinity.
Palate
The palate is well structured with a honeyed sweetness and baked citrus flavours that make wait for a smokiness that builds in intensity towards the expansive finish. The dry, wood scented smoke is laced with jasmine and geranium, as well as salt and cured meats.
Finish
The lingering flavour of charred wood is present. A uniquely Australian whisky for lovers of smoke and flavour explorers.
Local & Ethically Sourced Ingredients
As one of the smokiest whiskies ever created, this evocative single malt whisky features a potent smoke profile drawn from three distinct sources: locally grown barley, oak casks, and water smoked with native Australian stringybark.
Malted in NSW using locally sourced barley and Australian native stringybark wood smoke. Rich, smoky notes of Australian campfire and prosciutto.
Through extensive experimentation, we developed a way to also smoke our casks with stringybark to create a rich, layered and unmistakably Australian whisky, that upholds our desire for flavour over convention.
The use of smoked water is a big departure from traditional whisky making, creating a spirit that harnesses Australia’s rebellious ingenuity.