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Backwoods were founded by a pair of siblings, Leigh and Bree Attwood, who decided to return back to their roots in North Eastern Victoria after years of city living and travelling. Their hope was to put Victoria’s “High Country” on the distilling map, an ambition they have achieved through their delicious, small batch whiskies.
Backwoods use 100% Australian farmed grains sourced locally from Voyager Craft Malt in the Riverina region (which overlaps with NSW). Barrels are also supplied by leading Australian wineries, ensuring a high quality, fully Aussie product.
This commitment to local produce reaps rewards, with Backwoods Rye representing a superb twist on the rye whisky style, taking its inspiration not from America, Scotland or Japan, but from right here.
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Aromas of freshly baked rye bread, cinnamon scrolls, hot chocolate and toasting malted barley first take hold, later joined by rich red wine, a touch of mint and blackberry compote.
A tannic and medium bodied mouthfeel brings peppery red wine, toasted rye bread with cinnamon and cloves. A building charred oak, malted chocolate and mint profile emerges.
Rather long, with classic rye spices taking hold: ginger powder, nutmeg, cloves and cinnamon all linger on the palate.