5Nines Distilling - Single Malt Whisky - Vatted- Lightly Peated - Bourbon Cask PB 44.2% 700ML
After several years of carefully nurturing in casks, we are delighted to announce the first Single Malt Whisky releases.
The vatted releases are a marriage of complementary casks to create a smooth and well rounded whisky. The whisky is never chill filtered or flocked to ensure a true depth of flavour.
Casks: A marriage of casks 5ND028, 5ND050, 5ND053, 5ND119
Cask Size: 4 x 100 litres
Cask Provenance: Old Forester Bourbon and ex Scotch whisky
Cooper: A Stiller & SA Cooperage
Batch yield: 631 bottles
A gentle, easy drinking whisky experience which has you wanting more
Nose: Sweet peat, vanilla, ferns, honey, sourdough
Palate: Salty, brown sugar, vanilla, butter scotch, salted butter, pears, dark chocolate, orange marmalade, honey, heather flowers
Finish: Lingering saltiness & butterscotch spice
Malt: South Australian gown and malted Pilsner
Peat: 25% 5Nines peated malt, coastal peat sourced from South Eastern South Australia
Fermentation: 7 days
Gin made at the Glen Ewin Estate Adelaide Hills (South Australia).
Willa, the owner of the farm owns 12000 fig trees. 25 years chemical free, Estate grown Figs are poached gently to extract the sweet fig aroma, essence, and earthiness.
The fresh fig aromas and gin botanicals are immediately pr...
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To make it, White Possum smash apart Australian grown bitter almonds (a by-product of the apricot industry), cook and infuse them in spirit for weeks. This is where they get that big bold marzipan fl...
Tart Davidson Plum and Rosella are balanced by sweet Aussie oranges and a hint of Tasmanian Pepperberry.
Add a splash of soda for an easy Aussie spritz, or combine with a generous pour of sparkling wine and plenty of ice for a cool cocktail that will see you through a hot summ...
Botanicals: 11 including 3 local botanicals (Native Bush Pepper, Lemon Myrtle, Tasmanian Wattleseed).
Botanicals are steeped for 24 to 48 hours then additional Juniper and Liquorice Root are vapour infused in the neck of our copper pot still...
A distinctively Aussie Version of an Italian favourite. This bitter apéritif is made from Native Australian botanicals and citrus peels left over from the pressing of fresh orange and lemon juice.
Characterised by forward sweetness followed by a deep, earthy bitterness and hints...