“The whisky produced in this country has a very real opportunity to reflect the Australian experience,” says Dave Withers, Master Distiller at Archie Rose Australian Whisky. “We have phenomenal access to raw materials, whether that is grain or barrels, and each of these ingredients reflects a distinctively Australian personality. We are the challenger on the world stage and having a uniquely Australian voice, grounded in innovation and local materials, is our unassailable point of difference.”
Archie Rose Distillery is in Sydney, NSW, and was founded on the principles of innovation, authenticity, education and quality.
With my tastings of the whiskies, I have been amazed at the attention that has been given to each area of production, from the raw materials to fermentation regimes to the approach to distillation and their cask management and maturation periods for each style at Archie Rose.
Untethered By Tradition, Bolstered By Climate
Unhindered by restrictions as to how and what can be used when producing whisky, Archie Rose’s clear-cut approach is authentic and redefines what a whisky can taste like, or rather what a whisky produced in Australia tastes like.
Australia is not held back by a multitude of laws that govern the production of whisky, other than that the whisky must be made from cereal grains, matured for a minimum of two years, and bottled at no less than 37% ABV. What this means is that it challenges the traditional whisky parameters, like how whisky is made in Scotland, for instance, with the type of grains and cereals used, fermentation times, type of yeasts, types of stills used, type and sizes of casks, and the maturation times.
The overarching difference between the traditional and Australian whisky is the climate; that is, the temperature and humidity levels that the whisky matures in Australia impact the rate of maturation and extraction.
Dave Withers commented on whisky maturation in the Australian climate:
“The maturation environment in Australia is so very different from that of old world producers. In Sydney we have a warm and humid environment which means maturation and oak extraction are rapid. To ensure a balanced whisky, I take the approach that a new make spirit with a clean but flavour-forward profile must be produced. It must be clean because if it were a robust style requiring long-term aging, the spirit would likely be over-oaked by the time the spirit reached maturity.
“The aging environment necessitates a short maturation period compared to Scotland, so the spirit must be clean to find a balance with the cask. This also means the flavour of the whisky will not develop over long decades in cold warehouses. So we must make a spirit which has a great deal of flavour upfront. We address this by distilling each of the malts separately, resulting in a boldly flavoured new make that has a richness of personality, and which expresses the malt. Whether that be boldly fruity, assertively cereal or otherwise, the aim is to have a spirit which enters the cask with an abundance of personality.”
Fun Fact: There are 13 different types of new make on site at Archie Rose.
Archie Rose Australian Single Malt Whisky – 46% ABV
A whisky that has not just one type of malt but six malts in the mash bill. When I asked Dave as to why six malts were chosen and not less, he replied: “We explored way over six malts and finally landed on six as we felt that those six had a uniqueness, and all of them used to create a flavour difference that can be achieved by malt”.
So what are those malts in the mash bill and what do they lend to the final flavour in the whisky? The six malts of Australian origin are pale malt, black malt, amber malt (Voodoo), caramel malt, aromatic roast, and chocolate malt, all providing a rich and expressive flavour. Flavours range from tropical fruit flavours with floral overtones, to pastry and caramel fudge, coffee and dark chocolate.
But what is impressive is that each of these malts is processed separately from milling to maturation using the individual malt stream process, where each individual malt is a unique entity.
Fermentation is between 2-4 days, and the yeasts used are a mix of brewers and distiller’s yeast. The new make is matured in casks that range from 100, 200, andf 300 litres, which are Australian Apera (sherry) casks and complemented by a selection of ex-bourbon and Archie Rose’s own 36-month air-dried ex-rye casks that have been toasted or charred. Here, the approach to cask management is the layered contribution of different flavours. A preference for European oak exists with Archie Rose because of the richer, deeper spice that it lends.
The malts are matured for between 4-5 years ( with an absolute minimum being 3 years). This decision to mature for between 3-5 years is based on the warm and humid environment in Sydney, which leads to a rapid extraction and maturation.
Nose
Intense aromas of toasty caramel, honeyed porridge, sticky date pudding entwined with dusty vanilla, tarty apricot and bananas that have been wrapped in burnt orange peel and fruit cake with hints of espresso.
Palate
An oily expanding warmth that reveals burnt caramel, digestive biscuits, vanilla, cinnamon fruit cake, orange segments, honeyed toast and highlighted by a fine drying line on the finish.
Finish
Persistent flavours of burnt orange caramel, vanilla, tarty apricot, honey and vanilla lingering long on the finish
Comment
Complex, layered, riveting. If I could only hold on to every sip so that all the flavours are revealed! Outstanding whisky.
Archie Rose Rye Malt Whisky- 46% ABV
A whisky that has malted rye over unmalted rye; that is the point of distinction
The 3 types of rye used in this whisky are Bevy, Heritage, and Vampire. What do these types of rye contribute to the whisky?
Bevy lends fruity and cereal aromas, with Heritage providing an eucalypt and gingery spice and Vampire contributing a spicy and nutty flavour to the mash bill.
The use of malted Rye provides a lighter, delicate and finessed touch to the whisky, with the 3 types of ryes showcasing an ideal balance between the top, fruit-driven, spicy and base notes.
A unique set of cultured yeasts used during fermentation contributes to a fruitiness in the final spirit, and the new make is matured in virgin American oak that has been air-dried for 36 months and aged for a minimum of 3 years.
Nose
Vibrant gingerbread, toast, burnt caramel, dried raspberries, lemon pith, ripe apricot and yellow peach, vanilla, dusty clove notes.
Palate
Silky entry of spicy gingerbread, tarty apricot, burnt honey and cinnamon swirls and vanilla pods with a great interplay of a toasty pepperiness that is underpinned with a grip from the oak.
Finish
The spicy notes of gingerbread, pepper, raspberries, apricot, and vanilla are defined and sustained long into the finish.
Comment
I left a little rye whisky in my glass and came back to it after 3 hours. That heightened intensity of aromas still lingered and was just as vibrant as it was 3 hours earlier!
A beautifully poised, precise, and inviting rye whisky that lingers on the palate. Just wish I had more to sip on! Outstanding!
Read the full article at Archie Rose: What Makes Australia’s Most Awarded Distillery Stand Out?
