The mash bill for our Single Malt Whisky is made up of three grain types – Atlas LaTrobe (delivers a gentle and sweet flavour), Veloria Schooner (brings in a grassy and earthy profile) and Voodoo Schooner (rounds it out with honey and caramel). All of our grains are sourced from Voyager Craft Malt in the nearby Riverina region.
The mash is left to ferment for a minimum of five days, and then twice-distilled in our copper pot still. The spirit is then transferred to its chosen cask for maturation. We have Single Malt maturing in a variety of American and French Oak casks, that have previously held whisky, red or fortified wines. Our first Single Malt release was aged in French Oak, ex-Tawny casks and sold out in less than 24 hours.90