Description
Made entirely from Australian pale malt barley grown on Kangaroo Island, this whisky is distilled through historic copper stills and matured in first-fill American oak barrels for a minimum of three years under warm Riverland conditions. The maturation brings rich oak character, gentle angel’s share development, and a bold yet balanced Australian profile.
Golden amber draped in toffee, apricot and soft vanillin oak. A faint echo of wine cellar complexity emerges.Full and creamy. Citrus and apricot mingle with malted milk sweetness, followed by butterscotch oak and gentle toasted nut character.Warming and lingering, with honeyed oak, a hint of spice, and a touch of dried fruit that coaxes another taste.
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