Some candied notes on the nose, but also very piney, with fresh wood and hints of mint. Lots of chocolate and mint-chocolate chip ice cream on the palate, pine nuts, and notes of pine bough, menthol, dark chocolate, and coffee. This is lively and spiced, but not overly so. The finish has good length, with more fresh woodsy notes and a balanced underlying sweetness. Savory and sippable overall.

Reviewed by: David Fleming (Fall 2022)

Aromatic spices, scents of bleached driftwood, and hints of bramble and blackcurrant on this blend of wheat and malt whiskies matured in Australian red wine barrels. The palate shifts quickly from white to milk chocolate, red apple, crème de cassis, peppercorn spices, and cookies, but it’s soft and gentle, finely structured, with more dark fruits coming to the fore. The finish is drying and short, with evaporating spice.

Reviewed by: Jonny McCormick (Winter 2019)

Braided apple puff pastry, sultana, custard, a hint of blueberry, and jam slathered over warm scones, backed by hot chocolate and Christmas spices. The taste experience is surprising, as just when it draws you in with green apples and banana custard, it goes off on a tangent with mouth-drawing sour green plums, peppercorn, and candied wild strawberries, and concludes with a ground ginger and peppery finish.

Reviewed by: Jonny McCormick (Spring 2019)

Vanilla pod, dark toffee, fudge, manuka honey, and chocolate-dipped banana bites greet the senses, quickly followed by a palate of tiffin, raspberry jam, damsons, poached pear, slightly bitter cacao, and Nutella scraped across hot toast. Smooth, medium weight. Malty notes emerge, yet sweetness battles to the fore. This is the taste of modern, young Australian whisky: Australian barley, Australian barrels, and matured in the Australian climate at Melbourne’s New World Whisky distillery. Unsurpassed drinkability: it just wants to please. A$83

Reviewed by: Jonny McCormick (Summer 2016)