Archie Rose 1st Batch Australian Single Malt Whisky (2020) 70cl

A very rare Australian whisky to locate in the west due to the popularity in Australia firstly and secondly, to transport the little they can export is quite a costly exercise. This sold out very quickly on its release.
This whisky has received a lot of attention in magazines and at shows including awards from the IWSC.

Our Single Malt Whisky is crafted to highlight six malts, as opposed to the traditional one or two, providing a richer and more expressive flavour, full of distinct regional character.

Matured predominantly in toasted and charred Australian apera casks, ex-bourbon and our own 36-month air-dried ex-rye casks this whisky reveals fresh herbs, shortbread biscuits, raisins, toffee and dark chocolate on the nose with a luscious palate of sticky date pudding, amaretto and espresso.

It was matured predominantly in 100, 200 and 300-litre Australian apera (sherry) casks, complemented by a selection of ex-bourbon and Archie Rose’s own 36-month air-dried ex-rye casks.

About Archie Rose

Archie Rose was quick to market with various spirits – gin, vodka, and a rye whisky. Their gin, especially, is now an established staple on bottle shop shelfs and in bars around the country.

In 2018, Archie Rose released a 3,000-bottle run of their new make spirit, bottled at 50% ABV. I was able to try this at my local bottle shop when I walked by and noticed a tasting display set up inside. Though the taste failed to leave a lasting impression, I might’ve bought a bottle to support the new venture, if not for the asking price. Though I would regularly spend around $120 for a bottle of spirits, asking this price for new make spirit was above my personal threshold.

The mash bill for Archie Rose’s single malt whisky is unique – it contains six different malts. These are combined into one mash and then fermented in a single wash before distillation. Archie Rose’s six malts are:

1. Australian Pale Malt: La Trobe variety, from Eastern Australia
2. Peated Malt: Chariot variety, from Caithness, Scotland
3. Australian Amber Malt: Scope & Commander varieties, from of Eastern Australia
4. Caramel Malt: Latrobe and Gardiner varieties, from Eastern Australia
5. Aromatic Roasted Malt: mixed variety, from Germany
6. Local NSW Chocolate Malt: Commander and Westminster varieties, from Eastern Australia

From this, we learn that – with only a few exceptions – Batch 1 was predominantly aged in ex-Apera casks (Australian sherry, very commonly used for maturing Australian whisky), from just shy of 5 years down to a handful of casks aged around 2.5 years. This may seem young – and, well, it is – but legally, whisky only needs to be aged 2 years in Australia.

46% ABV

70cl