YEAR OF THE HORSE AUSTRALIAN SINGLE MALT WHISKY
TASTING NOTES
Indulgent notes of toffee, rich raisins, and luscious butterscotch intertwine with delicate vanillin, complemented by deep wood and fire nuances from charred oak barrels. A warm, lingering finish showcases the luxurious richness imparted by 15-year-old Galway Pipe Tawny casks.
TYPE WHISKY
SIZE 700ML
ALC. VOL 41.8%
STANDARD DRINKS 23.3
SINGLE MALT WHISKY
Inspired by the Horse’s significance as a representation of the pursuit of freedom and adventure, this exceptional Whisky has been brought to life through our distiller’s own pursuit of excellence & mastery of their art.
Beginning with the finest South Australian barley, the foundation of our whisky reflects the exceptional growing conditions & unique climate the region is known for.
To represent fire, the element of 2026, our whisky has been beautifully aged in charred oak barrels to impart a perfect balance of delicately nuanced wood-fire notes. To add further complexity, we have included a selection of prestigious Galway Pipe Tawny casks, each over 15 years old, to add richness & depth to every drop.
The reult is a refined whisky with hints of indulgent toffee, rich raisins, delicate vanilla & lucious butterscotch flavours. This perfect balance of sweet & spiced notes leaves lingering warmth on the palate, designed to be savoured & shared.
Enjoy the rich traditional of masterful craftsmanship. May the Year of the Horse bring good fortune & prosperity in 2026.
METHOD
We start with arguably the world’s finest barley, ripened in the sunshine and pure air of Kangaroo Island on South Australia’s coast. The grain is malted and roasted to release optimum sugars and enzymes.
Adding only water, yeast and time, our base liquor is created. Distillation uses both our heritage Copper Pot Stills 1 and 2. Runs and multiple cuts are kept separate for many options to age and assess. A portion is blended at this stage and given a third distillation, imparting additional fruit complexity, Our Master Distillers have selected from a rich palette of American oak ex-Bourbon barrels to mature the many individual whisky portions.
With three years in the Riverland’s warm summers and low humidity, around 7% is lost for the ‘Angel’s share’ per annum. The final sampling and blending process, it must be admitted, is not a tough day at the office.
