Made at an off-grid distillery on the edge of Kinglake National Park using untreated spring water and open fermentation, it's a whisky that couldn't come from anywhere else. It's Kinglake's distinctive Australian single malt, matured in organic ex-rye whiskey casks from Michigan. The casks don't overpower the spirit, they simply nudge it in a brighter direction, letting the mountain-born malt shine through.

Nose:
Honeycomb, fresh citrus and baked apple, with a bright, malty sweetness.

Palate: 
Soft spice, warm pastry, orchard fruit and creamy malt, with the rye cask adding a lively zing rather than taking over.

Finish:
Gentle pepper, lingering sweetness and a clean, moreish finish that keeps you coming back.