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Triple distilled single malt, lightly peated, a mix of ex-shiraz French oak and bottled at 47%. Grains are sourced locally from Inverness, NSW and then distilled and aged at the distillery in Kentucky, NSW. With the Australian locales named after iconic whiskey areas, you’re in for a treat.
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Vanilla sponge cake with a thin layer of strawberry jam sandwiched in between. As you dig deeper hints of soft, chewy toffees with a white chocolate centre emerge.
A toffee and floral honey sweetness on the tip of the tongue quickly spread to a leathery almost ash note inside the cheeks. As the sweetness fades, an English breakfast tea tannic note develops.
Short and sharp, with more tea tannins, coconut and fresh sawdust.