Aromas are big and robust with a touch of treacle toffee and sweet spice. This whiskey is full boded, it's dominate by praline, honey and caramelised fruits and toasted nuts. The finish is deep and is jammed with berries and dark chocolate.

Blanton's trademark bottle shape and iconic horse and jockey are a symbol of years of exceptional quality. Their Gold Edition was created for the discerning connoisseur who appreciates exceptional smoothness and clean finish in their bourbon whiskey. The rich taste of dark chocolate fudge, citrus rind, oak and subtle cream notes are combined with the spiciness of pepper and rye leading to an incredibly long finish that challenges the worlds finest single malts and rarest cognacs in complexity and character. Best served neat or with a splash of water.

On the Eye: Deep brass / gold On the Nose: Notes of choc-chip cookie, orange marmalade and clove. On the Palate: Spicy dried fruits (raisin and date) The Finish: Hints of plum, sultana and cocoa

Rye is a whiskey perhaps best known as the backbone of cocktails like the Manhattan, Sazerac and Old-Fashioned, however the last few decades has seen it re-gain traditional ground over bourbon and Tennessee whiskey as a standalone spirit. Among the more fanatical of the recent protagonists are the team behind Whistle Pig. First released in the summer of 2010 to great critical acclaim, their rye received 96 points from Wine Enthusiast, the highest rating ever for a rye whiskey, as well as a “highest recommendation” from Spirits Journal, plus accolades from The Wall Street Journal, GQ, Forbes, Maxim, Imbibe Magazine, and many others. For Australian rye whiskey enthusiasts, it became one the most awaited releases of the year. The key figure behind production is David Pickerell. Fourteen years Master Distiller for Maker’s Mark in Loretto, Kentucky, a luminary of whiskey knowledge and one of the nation’s pre-eminent distillers, he arrived at Whistle Pig with a simple objective: To create the world's finest rye. "You cannot get more flavour in whiskey than you can with rye" , enthuses Pickerell. "The bad news? From a business standpoint, it takes longer to age rye whiskey. Rye is stubborn and robust. It has spicy character, and a dark, rich flavour. To attain its signature smoothness, rye must be aged (a minimum of 9 years is ideal). Rye isn’t sweet. In fact, it contains less sugar than any other grain. The challenges involved in producing rye whiskey are many. But when handled properly, there is no comparison." Pickerell illustrates the difference between rye and bourbon in food terms. "Think of the sweet flavour of a fluorescent yellow cornbread that you nosh with BBQ" , he explains. "Now imagine the earthy, spicy, powerfully brooding flavour of rye bread or pumpernickel used at a gourmet sandwich shop". These differences that express themselves in bread also come across through the distillation process. We tend to agree. Pure, aged rye tends to be more flavourful and complex than almost any corn-based whiskey. Rye is also conducive to sustainable agriculture. It grows densely enough to exclude weeds, keeping the need for herbicides to a minimum, and it's an excellent scavenger of soil-bound nitrogen, rendering heavy fertilisation unnecessary. Up until recently, Whistle Pig's rye was been distilled and matured in Western Canada (reputedly sourced from the Alberta Premium distillery), then bottled in Vermont, making them a ‘non-distiller producer’ or NDP like Willett, Jefferson's or Angel's Envy. In the summer of 2014, after a three year legal process, the company finally obtained a permit to construct a farm-style distillery, with all the rye grown on site. They continue to use new American Oak or early use bourbon barrels for all their maturation. Retasted September 2020... Opens with orange zest developing aromas of oily rye, cumin, peppermint and anise ending with grainstore, new leather, vanilla and chocolate box. A full and oily attack; muddled mint and herbal tones combine with chewy grains; white pepper builds through the finish. Leaves you with peaches and cream. Oily, delicious, vibrant and long. Delivers the mouthfeel of a single malt while maintaining the distinctive qualities of rye. 50% Alc./Vol. First tasted February 2015 [20ml sample] Bright gold. Somewhat muted with vanilla accents... more definitive aromas of rye bread and cigar box follow. Relatively sweet and sedate; juicy rye is beautifully harmonised with the oak. Love the texture. Fabulous balance. Cedar and cigar box, then hints of peppermint through the aftertaste. 93 points

Classic Single Malt is the whisky that David Baker started distilling over 20 years ago to produce. Victoria’s very own “Speyside” style expression with notes of spiced apple, nutmeg, honey and loads of rich malty sweetness. Tasting Notes: Nose: A complex sweet multi layering of green apples, spiced honey with just a hint of cider. Palate: The flavour ramps up kaleidoscopically from nutmeg through spiced honey to a firm cereal with a malty richness layered on as a finale. Finish: Mouth filling, smooth and lingering, leaving a satisfying warmth. Inspection of the glass reveal amazingly luscious legs of this superb malt whisky.

Bushmills Single Malt Whiskey 16 year old is aged for 16 years in a combination of Oloroso Sherry and Bourbon-seasoned casks, then matured for several months in port wine barrels. The unique maturation process gives this single malt its distinct notes of juicy fruits, nuts and spice, as well as a hint of ruby redness. Its best enjoyed neat or over ice.

Coastal Stone Whisky is an expression of the maritime elements & raw nature of the Australian coast, combined with the desire to create a whisky that exceeds expectations. Distilled on the Northern Beaches of Sydney, expertly crafted with a balance of tradition and innovation. A refined spirit that respects our Sydney climate, created from grain to glass with no shortcuts, no strict timelines, just premium ingredients with true artisinal skill. Captured in contemporary glass, sculptured with the eroded textures of weathered sandstone cliffs that border our coastline & sealed with a truly unique Sydney sandstone stopper.

Johnnie Walker Gold Label Reserve is created using award-winning whiskies including fruity Highland malts and lighter Speyside malts for sweetness and spice, combined with those from the Scottish islands for our signature smoky finish.

After several years of carefully nurturing in casks, we are delighted to announce the first Single Malt Whisky releases. The vatted releases are a marriage of complementary casks to create a smooth and well rounded whisky. The whisky is never chill filtered or flocked to ensure a true depth of flavour. Cask Notes Casks: A marriage of casks 5ND028, 5ND050, 5ND053, 5ND119 Cask Size: 4 x 100 litres Oak: American Cask Provenance: Old Forester Bourbon and ex Scotch whisky Cooper: A Stiller & SA Cooperage Char: Medium Batch yield: 631 bottles ABV: 44.2% Tasting Notes A gentle, easy drinking whisky experience which has you wanting more Nose: Sweet peat, vanilla, ferns, honey, sourdough Palate: Salty, brown sugar, vanilla, butter scotch, salted butter, pears, dark chocolate, orange marmalade, honey, heather flowers Finish: Lingering saltiness & butterscotch spice Production Notes Malt: South Australian gown and malted Pilsner Peat: 25% 5Nines peated malt, coastal peat sourced from South Eastern South Australia Fermentation: 7 days.