From the barley fields of Ardrossan to the historic still of Yalumba, this whisky revives a tradition worth waiting for. This release is particularly special, using roasted barley, malted at the iconic Coopers Brewery, in Adelaide and double distilled in the hills above Angaston - marking the first release from our 2014 distillation. Aged initially in seasoned casks for 8 years, and then finished for 2 years in older French oak barriques used for sparkling wine.
Crafted in exceptionally limited quantities, this aged expression embodies a decade of meticulous care, refinement, and tradition. With only a select number of bottles available.
A decade in the making—proof that good things come to those who wait.
This whisky presents a pale golden straw hue, with inviting aromas of wood spices, cedar, and fresh apples, layered with delicate hints of orange blossom honey, spice, toast, and rich crème brûlée.
On the palate, it delivers a clean and fresh entry, showcasing sweet malted barley that unfolds into a long, silky texture with light peppery notes.
The finish is vibrant and piercing, revealing tangy citrus fruits
