A whisky that uses ancient varieties of non-irrigated barley and heirloom rye, drought grown by the Whytcross family in NSW.
It includes grains we’ve never used before including ancient purple and black malts, partially fermented with wild yeasts that occur naturally around the fields in which they grow.
The result is an intriguing, multi-layered whisky with lifted aromatics of candied orange, polished cedar, honeycomb and a palate of toasted rye bread, poached apricot and chocolate.
– Archie Rose
