French Oak (Chard Barrel) WhiskyDISTILLATION PROCESS Our whisky is crafted with Blue Mountains (NSW) spring water, renowned for its high pH and zinc content. The locally brewed beer wort is fermented in house for quality control, then double distilled in a copper pot still. To ensure smoothness, the distillate is gravity fed through columns filled with silver and walnut shell charcoal. The whisky develops its character by ageing in hand selected French Oak barrels from Hawkes Bay,

Complex layers work together to deliver a truly beautiful drop

Appearance: This whisky boasts a deep

The result is a sensory delight that preserves the integrity of the whisky while boasting the robust flavours of coffee malt extract

a provocative union of over half a dozen exotic botanicals

revealing a distinctive flavour profile

made exclusively for coffee-loving Australians

with lingering notes of creamy vanilla

leaving behind slow

Mouthfeel: Velvety and full-bodied

complemented by hints of clove

leaving a nuanced

hints of citrus zest and earthy botanicals emerge