South Australia’s Cut Hill Wall Distillery has set out to build a whisky identity rooted firmly in its local landscape. Their Foundation Stone series explores unique cask pairings that showcase both regional produce and inventive maturation. For this edition, the spirit has rested in mead-seasoned oak before being transferred to casks that once held Australian red wine. The result is a whisky that balances honeyed richness with the bold fruit and spice of the southern vineyards.

Nose:
Lemon and honey lead the way, layered with walnut and a trace of spiced mead, before a flicker of sangria-like warmth emerges.

Palate:
Bright and dry, with a burst of limoncello, charred cake crusts, and a gentle bitterness that intrigues rather than overpowers.

Finish:
Herbal and lightly medicinal, leaving a warming impression that makes it feel perfectly suited to a late-night dram.