Hailing from the Starward Distillery & Bar, at the heart of this modern, ultra-premium Australian whisky is locally grown brewer’s barley and yeast. After brewing and fermentation, the distillation process takes place in traditional copper pot stills before being matured for three ‘Melbourne years’ in former Australian wine barrels. It is these Apera (an Australian fortified wine, similar to Spanish sherry) casks that impart the delicate wine flavours and textures, and delivers the promise of a uniquely Australian whisky.

This Gold Medal winning whisky is best served neat; however it also mixes well with ginger ale and shines in cocktails.