A uniquely Australian whiskey from the Adelaide Hills distillery, this is the new-for-2021 core range expression under the 78 Degrees label.
In formulating their whiskey, Adelaide Hills noted than most of Australia's whisky production was modelled on Scottish single malt. In order to create a whiskey that represented their surrounds, they decided to look in their own backyard for grain.
Using local South Australian barley (the longitute and latitude of which are on the bottle) they also use a portion of un-malted - or green - barley alongside specialty malts Biscuit, Supernova, Redback, Toffee, Crystal and Chocolate.
Distilled in a single-shot style through their hybrid still, it is then matured in 200 litre ex-wine casks, both American and French oak.
In their own words, "We wanted to create something different, something uniquely Australian. When we set out to create a whiskey, our drive was not to replicate but to innovate. Rather than study existing styles, we have worked on developing something different, something that reflected Australia, both in its modern form and its tens of thousands of years of history.
"It was through this desire to create a product with a uniquely Australian flavour, that we were driven to research and develop a whiskey that didn’t just replicate something that already existed, but carved out its own place in the market."
Bottled ay 44% in 700ml bottles, this is the development of the 'Native Grain' series from Adelaide Hills and their first whisky to feature under the 78 Degrees label.
The expression also won the Blended Malt category (because of its malt make-up) at the World Whiskies Awards. The judges said, "The nose is an interesting combination of fresh apple, marzipan sweetness, oaky spice and window putty. Then on the palate it is full of oak, a touch of orange and apple at the edge with some big spice and more fragrant oak. The finish is hot with some liquorice."
Nose: The feeling of last nights campfire on a damp winter morning. There’s sweet notes of caramel and vanilla, along with dried fruits, such as fig and apricot. A faint whiff of something more bready like freshly baked Christmas cake or pound cake and some obvious spice notes of Cinnamon, ginger and vanilla
Palate: Chocolate crackle cake. Toasted muesli, with some cooked banana and dried apricot on top. Like sitting in front of the fire on a winters evening on the farm, tucking into some cinnamon biscuits with wattleseed.
Finish: It’s Christmas night and you’ve had more than your fill of Christmas cake for dessert. A lingering spicey finish, with a spike of sweet caramel and vanilla right at the end. Something familiar that just warms the soul.