Melbourne’s own David Vitale was inspired to create a spirit that reflected his hometown’s famed ‘four seasons in a day’ temperature swings and captured the production values and craft of a city surrounded by some of Australia’s leading wine regions and regarded as the microbrewing capital of Australia.
The brand currently works out of a purpose-built distillery in Melbourne’s Docklands Precinct, which was established in 2016. The distillery features on-site maturation warehouses.
The tools and ingredients to create an authentically Australian whisky include barley sourced from between Hunter Valley in Northern Sydney and the Adelaide Hills and apera and red wine casks from Victoria to mature the whisky. The distillery refers to the amount of time a whisky spends in cask as ‘Melbourne years’, which refers to the phenomenon that occurs when whisky is aged in a warmer climate, which affects the maturation process and has the apparent influence of accelerating it.
An Australian double-grain whisky. For depth, they use malted barley, just like in the Nova. For an aromatic, dry flavour, they use Australian wheat. The aging is carried out in lightly charred or steamed barrels which are sourced from Australian wineries that make great shiraz, cabernets and pinot noirs. Often filled fresh when the barrel is still wet with wine.
Nose: Plum, banana bread, caramelised dates and a hint of nutty malt.
Palate: Soft vanilla fudge, coffee and walnut cake, summer berries and stewed stone fruit.
Finish: Brown sugar, cinnamon and peppercorn.