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The Amrut Single Malts of India Marudham is a smooth and complex whisky hailing from the bustling city of Bangalore. Aromas of ripe stone fruits and rich caramel greet the nose, with hints of exotic spices and oak lingering in the background. On the palate, this whisky reveals a bold and full-bodied character, with notes of dried fruit, dark chocolate, and a touch of smokiness. The finish is long and warming, with a subtle sweetness that lingers on the tongue. This 46% ABV expression is a testament to the quality of Indian whisky, showcasing the unique terroir and craftsmanship of the region. With its deep amber color and well-balanced flavors, the Amrut Single Malts of India Marudham is a true delight for the senses. A must-try for any whisky connoisseur looking to expand their palate.

The Kevin John Chardonnay is Cullens flagship white from their biodynamic vineyards. A refined and elegant style brimming with white peach and citrus, showing bakery nutty complexity and deft oak integration. The wine is named in honour of Vanya Cullens father, the late Kevin John Cullen. Grapes are harvested on a flower or fruit day and whole-bunch pressed to obtain the highest quality juice. It is then barrel fermented with native yeasts in French oak barriques and matured for approximately 7 months in one- third new and two-thirds seasoned oak barrels.

Paul Hletko, who launched 'Few Spirits' in 2011 is a man in pursuit of flavour. Hence, his new micro distillery is perhaps best defined by what it doesn't make - vodka. His delicious White Whiskey, which we tasted in 2014, was a positive sign of things to come. His barrel aged whiskeys (Bourbon and Rye) hit the Australian market soon after, and just got better and better. In the 2021 Bourbon you can smell and taste the impact of extra age and experience. Flavours are more integrated and confidently defined, the texture creamier and richer, particularly at the finish where lashings of vanilla malt and dark chocolate coat the tongue. High quality American oak adds a fine astringency to the finish as minor grains peek through, though rye is most salient. Combining length, balance, body and persistence, it's no stretch to say this is a step up from many a Kentuckian. 46.5 Alc./Vol. From a mash bill of 70% Corn, 20% Northern Rye and 10% 2-row malt.

Vanya Cullen continues to amaze the world with her brilliantly flavoursome and elegant Cabernet named after Di Cullen, a true pioneer. Vanya is also pioneering in her own style with the introduction to 100% bio-dynamics and the results are to there to be seen by all. The highest possible Langon's Classification is bestowed upon this wine and with it's agability is one for the true wine lover and collector. [Biodynamic]

This is the ultimate indulgence in Australian craft Whisky. White Possum has compiled 12 premium local Whiskies, presented in matte black glass sample bottles, together with a handy tasting and info guide to creating the most recognised Australian Whisky tasting set. The Flight of the Possum set features Whiskies from TAS, VIC, NSW, WA and QLD. Many of them have won major awards, but White Possum have also selected a few that fly under the radar!

Moss Wood Moss Wood Vineyard Cabernet Sauvignon, Margaret River Moss Wood is one of the Margaret River originals (planted 1969; first vintage 1973) and this iconic flagship wine Langtons Classified since 1990 has long been Western Australias leading Cabernet Sauvignon. Figures from the cellarage company Wine Ark show that it consistently rates as Australias Most Collected Cabernet. Moss Wood Cabernet Sauvignon is intensely perfumed and finely structured with cassis-blackcurrant aromas, hints of cedar and touches of violet. The oak and fruit are neatly balanced. With proven ageing potential the wine develops subtle earth/demi-glace briar characters on the bouquet, and complexity and suppleness on the palate. The unirrigated and widely spaced vineyard (now 14.86-hectares) is planted on gentle north-east facing slopes with sandy loams to a gravelly red/brown loams over clay. Typically the fruit is hand-picked, de-stemmed into open tanks and hand-plunged four times a day until completion of fermentation. At the end of vinification, the wine is allowed to macerate for around 10 to 14 days prior to pressing off into barrel. The wine is matured in 30% new and seasoned French oak barriques for 24 months.

Umamu Estate only releases their wines when theyve had time to develop in the bottle and this Sauvignon Blanc Semillon is drinking beautifully now. In the glass: Beautifully vibrant bright lemon with a still-youthful green tint. On the nose: Lifted mix of toast and honey development. On the palate: Rich and beautifully developed with a lovely warm core of buttered toast, preserved lemon and lemon curd in a terrifically textured, layered and complex wine. So remarkably fresh and complex.

This wonderfully elegant Shiraz shows intense, pristine, blackberry fruit and ripe, silky tannins. It almost has a Pinot Noir elegance to it and, luckily, the quality of future vintages will only be getting better too as Voyager's new clones come on line.

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.