Australia deserves a whisky that reflects its people.
One that, like its namesake, forges its own story on Australian land.
First, we select only the best Australian grain to mash and ferment using a proprietary process that takes the best of single malt production and combines it with sour mash techniques to create a spirit that is fiercely independent and unlike anything that has come before it.
And Melbourne’s climate provides the perfect stage, its temperature variations across all seasons encouraging the whisky to move slowly in and out of the oak, drawing the mellowness from the barrel as it does.
Aged in second fill oak, the spirit is finished in new heavily-charred oak until it has its signature boldness and character.
But that’s not where it ends. Before being hand bottled and labelled, the whisky is gently charcoal filtered for smoothness and then transferred to large European Oak vats for final blending and consistency.
Every individually numbered bottle is uniquely Australian in every sense. The result is a limited batch Australian whisky that shines being mixed, stirred and sometimes even shaken.