A fruity, double-distilled single malt made with Australian barley and craft beer yeast for added flavor. The casks are lightly charred or steamed, sourced from Australian vineyards making excellent shiraz, cabernet and pinot noir. Matured in Melbourne's extremely varied climate for three years.
Nose: Paul John Kanya reveals notes of tropical fruit, vanilla and toffee, with a subtle hint of smoke. Mouth: On the palate, this single malt reveals rich flavors of ripe fruit, spice and toasted oak, offering an intense and balanced taste experience. Finish: The finish is long and warm, leaving lingering notes of dried fruit and honey, for an unforgettable tasting experience.
The casks are re-burned to better transfer their tannins to the whisky, bringing notes of vanilla, caramelized sugar, exotic fruits (mango, kiwi) and peppery notes, giving it great complexity.
Nose: Lively with notes of red fruits, orchard fruits, vanilla and sweet spices.
Mouth: Velvety, vanilla, as on the nose, red fruits are present with a subtle woodiness.