An Australian double-grain whisky. For depth, they use malted barley. For an aromatic, dry flavour, they use Australian wheat. Lightly charred or steamed barrels. Sourced from Australian wineries that make great Shiraz, Cabernets and Pinot Noirs. Often filled fresh when the barrel is still wet with wine. They mature each whiskey separately in Melbourne’s wildly varied climate, then deftly combine.
Smooth as silk. Spiced vanilla, tropical fruits and cereal characters rounded with red apples and berries. Easy-drinking when neat or on ice. Try a Two-Fold and tonic, or a Boulevardier, and you might be tempted to bin the gin.