Ev Liong spies future Aussie whisky visions in the 78 Degrees Australian Whiskey, Starward Mesquite Smoked Malt, Bakery Hill Little French Pete, Lark Chinotto Cask, and TIB’s The Blend #1 Malt & Oat.
A first look at Bellarine’s ‘Bad Boy Billy’ and batch one of 23rd Street’s Renmark single malt, plus Fleurieu’s The Jabberwocky, Killara’s ex-Laphroaig cask and more peated Black Gate.
What does whisky matured in Australian native wood casks taste like? Find out in our review of Backwoods’ red gum malt and rye, Derwent Distilling Co.’s stringybark finish, and Old Kempton’s red gum cask single malt.
Ev Liong examines the complicated tale that is Old Kempton whisky through six core range and special release bottlings.
A sneak peek at the eight bottlings in That Boutique-y Whisky Company’s groundbreaking Australia Series.
On tasting: 7K Pinot Noir Cask, Kinglake Cask Strength, Hillwood ex-Bourbon and Pinot Noir casks, and Craft Works Distillery I AM…
After a long time between drinks, Ev Liong revisits the Hellyers Road whisky range.
Tasting our way through the ‘Tasmania Distillery’ era of Sullivans Cove, from the TD0001 distilled in 2004, through to the current core range and special releases.
A first look at Yack Creek, a quiet distillery near the town of Yackandandah producing micro batches of quality single malt.
A rare (and pricey) inspection of vintage Sullivans Cove bottlings. What did the early years of Sullivans taste like? And what to expect from whiskies distilled in the ‘HH’ era.