Distilled twice in copper alembic stills, our new make was filled to barrel for aging. A selection of unique and rare barrels was sourced, and after a deep discussion on our aroma and flavour requirements, the barrels were toasted and charred by our master coopers, Andy Young and Dave Schmeider, in 100-300 Litre barrels.

Searching the world for barrels of distinction, our whisky has been enriched with Bourbon barrels from Kentucky, Muscat and Apera Barrels from leading Australian wineries. We aged our spirit to ensure balance in flavour development and texture that comes from both the malt spirit itself and the barrels in which it has been aged.