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YEAR OF THE SNAKE 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.

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TYPE              WHISKY

SIZE              700ML

ALC. VOL          41.8%

STANDARD DRINKS   23.3

SINGLE MALT WHISKY

Guided by the spirit of the Snake’s quest for refinement, this exceptional Whisky emerges from the rugged beauty of Kangaroo Island, South Australia—where mastery and patience intertwine to create something truly extraordinary.


Crafted from the finest Australian barley, meticulously sourced from Kangaroo Island, a haven renowned for its pristine waters and rich wildlife. This unique terroir provides the perfect foundation for producing a Whisky of remarkable quality and character.


To honour the wood element of the 2025 Year of the Snake, our Whisky has been artfully aged in charred oak barrels, imparting a rich complexity layered with deep wood and fire notes. To further enhance its depth, we have carefully selected prestigious Galway Pipe Tawny casks, each aged over 15 years, contributing luxurious richness and elegance to the final blend.


The result is a masterfully balanced Whisky, with indulgent notes of toffee, rich raisins, delicate vanillin, and luscious butterscotch. This harmonious blend of sweet and spiced flavours offers a lingering warmth on the palate, crafted to be savoured and shared.

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. 
 
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