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A Straight Rye with a mash of 100% unmalted Rye, aged for between two and three and a half years. The rye itself comes from a single farm in the Murray Mallee, one of the driest areas in the country. Matured in 200-litre heavily toasted Virgin American oak barrels ranging from char level #2 to #4. The result? A full bodied whiskey that perfectly balances the Rye spice and vanilla oak influence.
Rye whiskey might be mostly associated with America, but this stuff is distinctively Aussie – made exclusively using Australian rye grain, and aged in the drastic temperature fluctuations of Brunswick, Melbourne.
These temperature extremes mean that the barrels shrink and expand considerably, accelerating the aging process and creating a whiskey that is mature beyond its years.
Unlike most American ryes, which use a combination of different grains in the Mashbill (the whiskey’s grain recipe) this bottling is made with just one: unmalted rye grains.
A delicious dram that is just as good as its American counterparts.
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Like buttered dark rye bread, with dustings of cocoa and muddled mint building over orange blossom, toasted cinnamon, nutmeg, subtle liquorice, vanilla and malty sugars.
Medium bodied, yet peppery and spicy on entry. The same rye spices of the nose continue here, joined by a powerful charred oak flavour, toffee, and some garden herbs.
This medium length finish offers lingering orchard fruit flavours of apples and pears, alongside more mint with wood spices and a pleasing charred oak astringency.