An Australian double-grain whisky. For depth, malted barley is used. For an aromatic, dry flavour, Australian wheat is used.
Lightly charred or steamed barrels. Sourced from Australian wineries that make great shiraz, cabernets and pinot noirs. Often filled fresh when the barrel is still wet with wine. Each whisky is matured separately in Melbourne’s wildly varied climate, then deftly combine.
Smooth as silk. Spiced vanilla, tropical fruits and cereal characters rounded with red apples and berries.
Easy-drinking when neat or on ice. Try a Two-Fold and tonic and you might be tempted to bin the gin.