The malt was smoked using peat from the Parawa area south of Adelaide and classic South Australian mallee wood.
This whisky is a winter warmer, but it is definitely at its best after being warmed in the hand. Don't make the mistake of drinking it cold or on ice.
Our focus is always on flavour rather than efficiency. Everything is done by hand with meticulous attention to detail and quality. We use local grain, local peat and local Mallee stumps to smoke it. We do not chill-filter our whiskies, so it is quite common to see some flocculation in the bottle (give it a good shake and it will dissolve again).
Our coopers are South Australian and source the best oak for our casks. We know this because they drink our whiskies and insist on drinking only the best quality whisky!
Whisky making is an art; it requires good quality ingredients, good oak, skill and, finally, enough time in the right environment to produce the depth and richness of flavour we strive for in our whiskies. We aim to produce a masterpiece each time; a whisky that will entice, tease and satisfy the most discerning palate and deliver enjoyment with every sip.
Nose: Distant but immediately discernible autumn leave and fir wood smoke with pine needles, along with vanilla and apricots and then the eucalyptus/thyme/menthol/mint kick in
Palate: Good mouth feel, rounded, fruity and well balanced, slightly nutty, good solid alcohol with no unexpected heat, good tannins.
Finish: Lively fruity (apricots) and something minty and nutty and some burnt notes and those characteristics remain solid
Comment: A lovely, well balanced package that spells Autumn for me and the after taste just keeps on keeping on. Lovely stuff.