Whisky Reviews

A catch-up session on a few of the many independent bottlings of Australian whisky now available.

The intrepid Ev Liong explores an assortment of Melbourne rye and wheat whiskies.

A rare taste of several independent and collaboration bottlings of the vaunted Sullivans Cove.

An epic line-up of recent and soon-to-be-released Australian malts matured in ex-Muscat, frontignac, shiraz and port casks.

Our review of recent smoky Australian whiskies, including the Iniquity Peated Shiraz Solera, Loch Heavily Peated PX Cask, Starward Unexpeated, Timboon Smoky 1881 and Furneaux Smoky Wedding Double Oak.

Exploring the new Morris Signature and Muscat Barrel single malts, and Dan Woolley’s first Byron Bay-produced single malt. Different methods and scales producing some tasty results.

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.