Our preference for malted rye over the far more commonly used unmalted rye affords this whisky a point of distinction evident upon the very first sip. A layered, aromatic spirit it offers notes of spiced custard, ginger, stone fruit and baked apple pie with a fresh herbal finish that lingers on the palate. We invite you to enjoy our Rye Malt Whisky in the spirit it was created: to be savoured in good company and served the way you like.

Franz Scheurer, Australian Gourmet Pages and Gourmet Traveller Wine magazine:“Layered and complex and a pure joy to drink. The best bloody rye whisky in today’s world.”

A tantalising tension between sweet and savoury. Transports you to a carpenter’s workshop by the coast with the aroma of vanilla eclairs and sherbet. A second pass continues with sun-dried apricots, muesli and rice pudding. Time in the glass reveals cola, creaming soda and toffee. Peach cobbler with vanilla ice cream and caramel sauce. A subtle combination of caraway seed with sweet spices. A hint of salinity balances the sweetness.