Made with barley from Kangaroo Island and aged in the Riverland region, Twenty Third Street Distillery’s third Australian Single Malt Whisky is “undeniably South Australian”.
The whisky uses local Kangaroo Island barley, considered by Twenty Third Street Distillery to be the finest barley in the world, and is celebrated on the bottle with a photograph by Florencia Schvimer.
Distillation is done in the Twenty Third Street Distillery heritage copper pot stills, with runs kept separate to allow the distillers the option to age and assess.
The grain is malted and roasted to release optimum sugars and enzymes, with only water and yeast added to create the base liquor.
It’s at this stage that a portion is blended and given a third distillation, imparting additional fruit complexity, and aged in American Oak ex-bourbon barrels to mature.
Brand manager Amelia Wright said the Riverland’s warm summers and low humidity contributed to creating a final product that was undeniably South Australian.
“Our Australian Single Malt Whisky is a celebration of the distiller’s art of mastery and patience, using the best Australian ingredients and environments,” said Wright.
With aromas of toffee, lifted fruit and vanillin oak, the palate is full and slightly sweet, with citrus and apricot, malted milk and the finish of butterscotch oak.
The Australian Single Malt Whisky will be released to the public in mid-July.
