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Riverbourne is the work of one man, distiller Martin Pye, a third generation pharmacist who was inspired to create whisky after visiting Australia’s single malt Mecca, Tasmania.
Pye learnt distilling under the tutelage of Redland’s Distillery’s Dean Jackson, and now, using just one pot still, he is able to create a range of delicious spirits, including not just whisky, but rum and more.
An excellent example of the superb whisky to be found in New South Wales.
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Opens with buttered sourdough toast and sweet malt notes, followed by a wave of oaky vanilla, coconut flakes, floral honey, and lemon and mascarpone tart.
Extremely rich and creamy mouthfeel, featuring flavours of vanilla ice cream, crème brûlée, sweet red apples and caramel sauce. Some grapefruit marmalade character brings balance.
Long, and just as creamy as the taste – with extra caramel and sweet oak, balanced nicely by white pepper and powdered ginger spice.