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A truly unique and distinguished distillery, Glengoyne straddles the border between the Highlands and Lowlands regions in Scotland and claim to have the slowest distillation method in the country. This enables Glengoyne to produce a 21 Year old Highland Single Malt of supreme mellowness and flavour. With a definite concentrated malt base the palate is overflowing with Christmas cake, honey and dried fruit characters and all capped off with an effortless finish courtesy of the premium sherry casks used in maturation.

This timeless distillery has produced yet another astonishing Scotch. The sheer depth and complexity is truly a wonder to behold. For the true Whisky connoisseur.

This 18 year old release has been created using a handpicked selection of first fill and refill ex-bourbon American white oak casks and then finished in responsibly sourced 100% Scottish oak casks. As our new make spirit evolves in this unique cask duo, it creates balance and brings a beautiful richness and depth to our tropical distillery house character. COLOUR: Golden amber.TASTE: Sugared almonds, baking spices, passion fruit and guava tropical fruits.FINISH: Exotic syruped fruits, patisserie sugars, brioche and spices with soft hints of berry fruits flow through to cacao and natural vanilla finish.

A Single cask Whisky produced only from malt spirit distilled in Scotland and matured in a fresh cream sherry oak cask. Prior to bottling, its natural strength 51% alc./vol. is reduced to 45% alc./vol. Dark amber robe with a reddish tinge. Fragrances of Sherry, flowers, vanilla, dried fruits. Mellow, and long in the mouth. A fabulous balance between sherrys warmth and the fresh flavours only barley can produce.

The 'Special Vatting' peaty malt Whisky is a vatting of three single cask whiskies distilled in Scotland, each one having aged over 12 years in oak. Reduced to 45% alc./vol. Beige amber tint. Fragrances of Sherry, leather, tobacco, fruity wood. Silky texture, powerful and very length in mouth. An elegant vatting gathering mellow and sherry whiskies enhanced by the peaty younger whisky.

Our Native Grain is the first whiskey in the world ever to be made with Australian native cereal grains. We've used hand-harvested weeping grass - cultivated by Aboriginal Australians for tens of thousands of years and offering a dry, grassy spice - to create the world's first truly Australian Whiskey, matured exclusively in South Australian French oak cabernet sauvignon casks.

This rare version of Miyagikyo single malt is part of the "Nikka Discovery" series: an inside look at the various experiments made during the whisky-making process at Nikka. Focusing on the distinctive aromas generated by yeast selected from Nikka's vast "culture collection", this expression is partly made from a batch which offers fruity aromas of peach and apricot. Please discover an exquisite combination of these fresh aromas and Miyagikyo's original comforting, elegant style.

This rare version of Yoichi single malt is part of the "Nikka Discovery" series: an inside look at the various experiments made during the whisky-making process at Nikka. Focusing on the distinctive aromas generated by yeast selected from Nikka's vast "culture collection", this expression is partly made from a batch which has an estery aroma somewhat reminiscent of "ginjyo sake". Please discover a well-crafted balance between the unique aroma and Yoichi's original smoky and peaty style.

Ten years marks a significant period in the development of Old Kempton Distillery. Along with Lyn Lark, James Reid and Amelia Hope, we started what was going to be a small craft distillery. Over time, the distillery attracted a few passionate friends who shared our vision. They were welcomed into our family bringing expertise and enthusiasm guiding OKD to what it is today. We are also fortunate to have a wonderful support team to facilitate OKD’s commitment to becoming a true artisan distillery. On behalf of OKD, I thank you for your support and making the future look bright. We look forward to welcoming you to the distillery and being able to share more of our amazing Tasmanian spirits. Cheers for now, Bill Lark – Co Founder OKD Tasting Notes by Rob Tyson, Head Distiller. Aroma: A rich and ever developing aroma with dried fruits (raisins and sultanas), tinned pears, coffee with dark chocolate, orange peel, rich malt, and toasted almonds. Palate: Rich oil, and creamy across the palate with a good balance of both sweet and dry elements (ANZAC biscuits, Seville orange, and oak). Finish: Great mouthfeel with good spread and balance (Gingernut biscuit with spice and toffee). This release marries together spirit distilled at both our original site at Redlands Estate and at our new home at Dysart House, Kempton. Whist our location has changed, the delicate fruit and malt driven spirit that we produce has been consistent across our sites and is central to the style of whisky we produce.