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Rye Malt Whisky 3rd Batch
Product of Sydney
Australia
To create this truly unique whisky, we selectively sourced rare malted rye and the finest malted barley from progressive malt houses, paired them with virgin American oak casks air-dried for 36 months and let it all mature in the maritime air of coastal Sydney.
Our preference for malted rye over the far more commonly used unmalted rye affords this whisky a point of distinction evident upon the very first sip. This layered, aromatic spirit offers notes of spiced custard, ginger, stone fruit and baked apple pie with a fresh herbal finish that lingers on the palate.
We invite you to enjoy our Rye Malt Whisky in the spirit it was created: to be savoured in good company and served the way you like.
Tasting Notes
Appearance
Amber with copper highlights.
Nose
A tantalising tension between sweet and savoury. Transports you to a carpenter’s workshop by the coast with the aroma of vanilla eclairs and sherbet. A second pass continues with sun-dried apricots, muesli and rice pudding. Time in the glass reveals cola, creaming soda and toffee.
Palate
Peach cobbler with vanilla ice cream and caramel sauce.
Finish
A subtle combination of caraway seed with sweet spices. A hint of salinity balances the sweetness.
Production Notes
Grain Sourced
Grain Sourced
A spirit is only as good as the materials used to make it. Great effort has been taken to showcase the unique qualities of the malt used in this whisky. We are putting malt back on the agenda.
| Malt Type | Treatment | Barley Variety | Origin |
|---|---|---|---|
| Pale malt | Extended kilning | La Trobe | South Eastern Australia |
| Rye malt | Light kiln | Mixed | Germany |
Brewing and Fermentation
Brewing and Fermentation
Throughout brewing and fermentation, close attention is paid to maximise the flavour of our main ingredient; malt. Traditional brewing techniques are paired with modern science and technology.
| Water | Brewing | Fermentation |
|---|---|---|
| Source: Sydney water | Grist size: 150 – 1400 micron + husk | Yeast: Distillers and flavour active Brewers Yeast |
| Filtration #1: 2 x carbon | Mash temperature: 64 – 78 degrees | Duration: 156 hours |
| Filtration #2: demineralisation | Brew time: 70 mins | |
| Filtration #3: reverse osmosis | Enzyme rest: 20 mins | |
| Filtration #4: ultraviolet | Draw off rate: 1,100 L/hr |
Distillation
Distillation
Double distilling in copper pot stills has allowed the flavour of the malts to be expressed. Distillation cuts are taken by nose and palate ensuring that flavour is always placed ahead of efficiency.
| Process | Stills | Manufacturer | Capacity | Average Charge |
|---|---|---|---|---|
| Single distillation | Wash still | Knapp Lewer, Tasmania | 3600L | 2300L |
| Single distillation | Spirit still | Knapp Lewer, Tasmania | 1500L | 1100L |
Maturation
Maturation
Using only American oak which has been air-dried for 36 months, toasted and charred in a diversity of styles allows fantastic complexity and balance to be achieved. Carefully uniting the individual casks of whisky requires great skill. Understanding how to make flavours cooperate is how inspiring whiskies are crafted.
| Location of Maturation | Cask Number | Cask Type | Cask Treatment | Barreling Date | Disgorging Date |
|---|---|---|---|---|---|
| Rosebery, Sydney | Batch 2 Solera | 36 month air-dried virgin American oak | See Batch 2 Spirit Data | See Batch 2 Spirit Data | See Batch 2 Spirit Data |
| Rosebery, Sydney | R-98 | 36 month air-dried virgin American oak | #1 char, heavy toast | 16/12/16 | 20/8/19 |
| Rosebery, Sydney | R-121 | 36 month air-dried virgin American oak | #2 char, medium toast | 01/02/17 | 20/8/19 |
| Rosebery, Sydney | R-200 | 36 month air-dried virgin American oak | #4 char, no toast | 16/3/17 | 20/8/19 |
| Rosebery, Sydney | R-201 | 36 month air-dried virgin American oak | #4 char, no toast | 16/3/17 | 20/8/19 |
| Rosebery, Sydney | R-203 | 36 month air-dried virgin American oak | #4 char, no toast | 16/3/17 | 20/8/19 |
| Rosebery, Sydney | R-204 | 36 month air-dried virgin American oak | #4 char, no toast | 16/3/17 | 20/8/19 |
| Rosebery, Sydney | R-205 | 36 month air-dried virgin American oak | #4 char, no toast | 16/3/17 | 20/8/19 |
| Rosebery, Sydney | R-206 | 36 month air-dried virgin American oak | #4 char, no toast | 16/3/17 | 20/8/19 |
| Rosebery, Sydney | R-207 | 36 month air-dried virgin American oak | #4 char, no toast | 16/3/17 | 20/8/19 |
| Rosebery, Sydney | R-208 | 36 month air-dried virgin American oak | #4 char, no toast | 16/3/17 | 20/8/19 |
| Rosebery, Sydney | R-209 | 36 month air-dried virgin American oak | #4 char, no toast | 16/3/17 | 20/8/19 |
| Rosebery, Sydney | R-210 | 36 month air-dried virgin American oak | #4 char, no toast | 16/3/17 | 20/8/19 |
| Rosebery, Sydney | R-211 | 36 month air-dried virgin American oak | #4 char, no toast | 16/3/17 | 20/8/19 |
| Rosebery, Sydney | R-214 | 36 month air-dried virgin American oak | #4 char, no toast | 16/3/17 | 20/8/19 |
| Rosebery, Sydney | R-215 | 36 month air-dried virgin American oak | #4 char, no toast | 16/3/17 | 20/8/19 |
| Rosebery, Sydney | R-217 | 36 month air-dried virgin American oak | #4 char, no toast | 16/3/17 | 20/8/19 |
| Rosebery, Sydney | R-218 | 36 month air-dried virgin American oak | #4 char, no toast | 16/3/17 | 20/8/19 |
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