Alc. Vol.
Barrel #22 spent 28 months minding its own business in the north-west corner of our Distillers Den. Then we cracked it open. Grass, vanilla, young hazelnut and nectarine seed lead the charge, followed by oat husk, leather and roasted almond. At 54.3%, this one doesn’t muck about.Â
It starts with 100% Victorian malted barley, fermented onsite with Australian yeast and double distilled in our 200-litre copper pot still. We make bloody big cuts to the feints and foreshots, leaving only a small heart cut good enough for the barrel. Barrel #22 went into an ex-Hillrock cask and settled into the north-west corner of the Distillers Den. There she sat for 28 months, ageing slowly and gracefully. Or so we thought. What came out was grassy, nutty, leathery and full of proper whiskey character. Quiet corner. Loud result.
Add 30ml Barrel #22, 5ml sugar syrup and two dashes of aromatic bitters to a rocks glass filled with ice. Stir until chilled and finish with orange peel.Â
Add 30ml Barrel #22 to a tall glass packed with ice. Top with chilled soda, stir gently and finish with a lemon wedge or thin slice of nectarine.Â
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