The process began with mashing and fermenting South Australian barley before carefully double distilling it and then transferring the resultant base spirit into brand-new French oak barrels. After two and a half years in French oak, it spent another two years in ex-Bourbon barrels before being refined in ex-ginger beer casks for six months; and in doing so, completing a five-year maturation journey. Black Friday
The result is a full bodied sweet and spicy spirit with a caramel and ginger flavour profile. On the palate hints of clove, nutmeg, lime, and cacao, finishing with our signature silky buttery mouthfeel.