The long-awaited release of whisky from Sydney's Archie Rose has arrived and Rye Malt has been worth the wait.
A rich and unique expression, this has been distilled from malted rye and malted barley grains and matured in virgin American oak barrels that had been air dried for 36 months.
The barley variety is La Trobe, sourced from south east Australia and the rye a mix of varieties from Germany. Fermentation was 156 hours. The barrels were a mixture of heavy, medium and no-char barrels.
Official tasting notes:
Nose: 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.
- New South Wales
- Archie Rose