On Monday 28th September, Archie Rose Distilling Co. will release its much-anticipated Single Malt Whisky, almost six years on from when the Sydney based distillery first began producing spirits with work-in-progress cask samples submitted over the course of maturation already awarded Australia’s Best Single Malt Whisky at the San Francisco World Spirits Competition (USA), World Whisky Masters (London), and SIP Awards (USA) as well as the World’s Best Unaged Whisky for the new make spirit.
With an unwavering belief that malt provides a potent and vital contribution to the final flavour profile, Archie Rose Single Malt Whisky is distinctly crafted to highlight six malts, as opposed to the typical one or two used in most whiskies, each with a unique profile and character. This six-malt mash bill, although incredibly low yielding, provides a significantly richer and more expressive flavour, full of distinct regional character.
“Malt is such a fundamental part of our conversation about whisky,” says Archie Rose Master Distiller, Dave Withers. “It is our conviction that whisky starts life in the field, not the distillery, and a successful fermentation, distillation or maturation is only as good as the malt you start with. As distillers it is our duty to nurture the natural flavours of the malt and through innovative production methods highlight the broad spectrum of flavours that can be unlocked.”
Archie Rose founder, Will Edwards, adds “working with these specialty roasted malts is incredibly challenging. From a processing and cost perspective, a heavily roasted chocolate malt typically yields approximately 10-15 times less spirit per tonne than a high-yielding traditional distilling malt, but the sacrifice in efficiency is absolutely worth it for the incredible flavours they contribute.”
Archie Rose Single Malt Whisky has been matured predominantly in 100, 200 and 300-litre Australian apera (sherry) casks, complemented by a selection of Ex-bourbon and Archie Rose’s own 36-month air dried ex-rye casks, each coopered with a specific balance of both char and toast, the latter being unusual in the realm of distilling. “Toasting casks is well understood in the wine world but less thoroughly explored in distilling. The lower heat and longer duration toasting process penetrates further into the oak of the cask and offers an entirely different level of complexity than casks that only feature a more traditional char,” says Withers.
The natural sweetness of these casks complements the savoury charisma of the spirit, revealing fresh herbs, shortbread biscuits, raisins, toffee and dark chocolate on the nose. Meanwhile, the palate is luscious with well-integrated flavours of sticky date pudding and amaretto with a final note of espresso.
“Our vision for whisky has always been to speak of our experience as Australians. We grow some of the best grain in the world and process some of the most innovative and unique malts, and so we wanted to create a distinct, charming and flavoursome spirit which showcased the regional character of the malts it is made up of, complemented by the best quality oak available, utilising both toast and char,” Edwards.
“We’ve spent an enormous amount of time in research and development and, as is obvious from the six-year gap from commencing distilling to releasing this whisky, we had no intention of rushing a spirit to market as quickly as possible. We took our time, refined our processes, waited for the spirit to be at its best and believe we have made something truly unique, that speaks to the land and materials it was created from.”
- Australian Pale Malt - Speaks of the Australian land from which it was grown, delivering herbal and slightly floral accents.
- Peated Malt - Provides a subtle touch of earthy smoke that complements richly flavoured roasted malts.
- Australian Amber Malt - An assertive biscuity character that brings nuance and depth.
- Caramel Malt - Delivers the aroma of caramel fudge and mild fruitiness.
- Aromatic Roasted Malt- Offers a deep and complex array of flavours including fig, raisin and amaretto.
- Local NSW Chocolate Malt - Made from a low-yielding single field in NSW and roasted in small batches, this malt provides rich and intense flavours of coffee and chocolate.
Drink neat or in your favourite classic whisky cocktails including a Whisky Sour or Classic Highball.
Archie Rose Rye Malt Whisky “1st Batch” will be available for purchase via a ballot allocation (Ballot opens 9am 27 August and Ballot closes 8.59am 23 September), or from midday 28 September from the Archie Rose Bar & Cellar Door in Rosebery, Sydney and online at https://archierose.com.au/shop/product/single-malt-whisky. Further batches will be released later this year.
Spirit Data will be available from early September