Our tasting notes
Nose: The combination of French oak and tawny form an aromatic union of chamomile tea, savoiardi biscuits, fresh brown nougat, cherry-cola and a twist of grapefruit peel, with some baking spices coming on late
Palate: Full steam ahead now with the rich, three-malt combination dancing off our lips in a doughy melting pot of banoffee pie, Turkish coffee, Commandaria (Greek dessert wine) and the slightest hint of truffle?
Finish: Medium and youthful with spice, picking up on the herbal notes from the nosing.
A welcome inclusion to the Australian ‘first release’ whisky landscape. Leigh and Bree have created a single malt of flavour, balance, intensity and terroir that sits up there with the best of them.