A rye whisky matured for the most in 225 litre Tasmanian pinot noir casks.
Current batch was bottled 9 May 2019 at 60%.
From Belgrove's Peter Bignell:
"Think dark chocolate, vanilla, christmas cake, spice, stewed stone fruits, . Sweet, spicy (toasted cinnamon and nutmeg) and oily. Finishes like a fine whisky should."