Out tasting notes.
Nose: A chorus line of aromas ascends the glassware starting with wet rose petals, cigar leaf and warm toffee-apples followed by a candied wine kick and a subtle hint of mint. Then there’s a late twist of dark chocolate, burnt toast and a musty damp cellar note that completes the nosing – Many beautiful layers, unique for a young Aussie whisky.
Palate: It starts off quite hot, give it 10 minutes in the glass and you hit the sweet spot. Baking spices and toasted oak dance across the palate in unison with poached pears, blood oranges and mint chocolate. The musty note from the nosing comes on late in the form of old leather and damp wood.
Finish: Medium and drying – The wine notes really take the lead on the finish in step with soft tannins, more blood orange and pepper spice.
Final thoughts: Add a little water and the whisky opens up like a flower revealing a more fragrant, tempered spirit.