To add a unique depth of character and flavour, Teeling Single Malt consists of aged malt whiskey up to 23 years old that has been matured in five different wine casks including Sherry, Port, Madeira, White Burgundy and Cabernet Sauvignon. This combination of cask maturation techniques has never been done before in Irish whiskey and creates a truly innovative Irish whiskey bursting with personality. Like all the Teeling Whiskeys, it's bottled at 46% with no chill filtration, allowing for all the natural flavours of the Whiskey to be retained.

High West is Utahs first distillery since 1870 and the worlds only ski-in gastro distillery. Hand-numbered labels adorn hand-blown glass bottles with wooden-topped cork stoppers. The whiskeys are all 46% and not chill-filtered.Light caramel and sweet vanilla on the nose. Rich and earthy on the palate with well-balanced flavours of candy corn, honey nougat, and sweetcorn bread biscuits. Notes of Vanilla with a hint of caramel apple on the finish.

Jack Daniel's is one of the very few Tennessee Whiskies that is charcoal mellowed. Jack Daniel's has a smooth aroma and flavour of vanilla, toasted oak and caramel translates well to the palate. A true American icon that has not only become a favourite here in Australia because of their flavoursome whiskeys, but also with their involvement in V8 Supercar racing with the Jack Daniel's Racing Team. Available here in a convenient 1L bottle.

The Rye flavor mixes in well with light fruity/crisp, mint some spiciness and evergreen. You get a fruity, cinnamon, caramel mixed with mint scent.

Whisky Advocate Award: Craft Whiskey of the Year. Another new batch to FEWs line up is a majority-rye married with the sweetness of corn for a 'softer' interpretation. First encountered back in 2015, this is now pretty seamless as far as ryes go: All the signatures of the grain are clearly expressed, from the wisps of apple and mint through the nose, to the juicy mouthfeel and pepper streak through the finish. The texture is fabulous, the length sustained by oily rye and peppermint chocolate. It's an impressive new batch, and a seriously solid rye by any measure. 46.5% Alc./Vol. First tasted 2015: Pale gold colour is slightly turbid. Offers up scents of beeswax over stewed apple and cinnamon. Time in the glass yields hints of white pepper and cut grass however the focus remains on the mouth watering, apple strudel like qualities. Light, supple entry develops into a concentrated, juicy, beeswax profile framed by firm rye spices accentuating towards the finish which is momentarily rye bread-like, trailing off beeswaxy, dry and closing a little short. Quite compelling. 91 points

Strong, robust aromas that is noticeably sweet with hints of vanilla and toasted oak. Nice vanilla, caramel to start and becomes heavier and almost creamy in nature. Toasted oak notes on the finish. Each barrel is hand-selected by Master Distiller, Jeff Arnett.

With a Gold color laced with reddish amber hues, nearly copper in tone. Our bourbon is finished in port wine barrels which adds subtly distinct flavor nuances that enhance the whiskey without challenging it.

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

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.