From the bush to the city – meet the new Australian Malt Whisky.
Archie Rose Distilling Co. has launched its brand spanking new Australian Malt Whisky – a whisky that is all-Australian from the ground up. We’re talking farm-grown heritage rye and barley malts harvested from the red earth out in the Australian bush that are distilled and bottled in Sydney.
Now, if you’re newer to the world of whisky, we know the shelves of bourbon and Scotch can be overwhelming (and that’s before we get to Japanese, Irish or blends). That’s where Archie Rose comes in. Oh, and did we mention they’re Australia’s most highly awarded distillery? This year the Sydney-based brand turns 11. Over the past decade, they’ve been crafting some of the country’s best whisky (and gin and vodka and rum), picking up more than 400 global awards along the way, so it’s safe to say they know what they’re doing.
But back to the whisky, which is produced in Sydney from sustainably sourced Australian rye and barley. It’s an ideal starter for those at the beginning of their whisky journey – high quality, affordable and easy drinking. It’s approachable (but don’t confuse that with boring), being fruit-forward with notes of vanilla and caramel. Yum. Best of all? The cream label on the front of the bottle gives you the 411 on everything you need to know, so not only does the shelf become less intimidating, but you know exactly what you’re drinking.
So, what is malt whisky? Malt whisky is produced using 100% malted grains. Archie Rose Australian Malt Whisky has a mash bill (AKA the specific recipe of grains used to make a whisky) of malt barley and malt rye. The mash bill influences everything about the final whisky – the aroma, flavour, even the texture – so it’s super important.
But what does malting mean? Think of ‘malting’ as the process of getting the grain ready for distilling, but grains aren’t always malted to make whisky. Barley can be malted or unmalted. Malted barley is the oldest and most common grain used to produce whisky. It brings its famous nutty and toasty notes, along with biscuit and chocolate flavours. Rye, known for its spice (the more rye, the spicier the whisky), can also be malted or unmalted. But malted rye brings more complexity and is used less often. The malting of the barley and rye results in a sweeter, smoother whisky – AKA the Australian Malt Whisky.
Australian Malt Whisky is then double distilled in Archie Rose’s traditional copper pot stills – at the Botany distillery in Sydney – to generate maximum flavour and texture, before ageing in French and American oak casks.
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What does Australian Malt Whisky taste like?
There’s an art to simple cocktails, so let’s kick off with a classic – the Whisky Highball. The key to a great highball is high-quality whisky (of course), but also high-quality ice. The Whisky Highball has two ingredients, whisky and soda water. The key is to play around with the ratio to find the balance you like best. The team at Archie Rose like a 50mL:100mL ratio, but the Whisky Highball has also been known as a 50/50 cocktail, which is equal parts whisky and soda water. Dealer’s choice.
While it might be getting colder out, we do welcome mandy season, which means it’s time to break out the Mandarin Sour recipe. So, get muddling that mandy (and make sure you leave the skin on, that’s where the flavour is). Along with your Australian Malt Whisky, you’ll also need some lemon juice, sugar syrup and egg whites (or aquafaba if you prefer). Thank us for this one later.
A match made in Aussie heaven, we can’t forget the Aussie Derby Fizz. A Derby Fizz substitutes gin for whisky, and you make it an Aussie by championing Aussie whisky – cue the Australian Malt Whisky. This sour Fizz calls for a slightly longer list of ingredients, but it’s worth it – just add your whisky, triple sec, lemon juice, bitters, egg white or aquafaba and top with soda water.
How should I serve Australian Malt Whisky at my dinner party?
Having your mates over and wanting to make whisky the star of the table? We’d kick things off with an OTT cheeseboard – especially a creamy brie or two that will match the vanilla and caramel notes of the whisky. Show off the Australian Malt Whisky by serving it neat.
From one classic to the next, we can’t have a dinner party without an Old Fashioned. While an Old Fashioned traditionally uses bourbon, subbing in the Australian Malt Whisky makes for a really fun take (remember cocktails aren’t a one-size-fits-all, you can always play with the spirits). For food, we’re starting with charcuterie and cheese – it’s hard to go wrong with cheese and whisky – but we reckon it calls for a strong, hard cheddar and a couple of rich, creamy options like a brie and camembert.
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If you’re having a dinner party, pair the Australian Malt with barbecued duck, rice and leafy greens. Hot tip: if you’re looking to take the stress out of hosting, and don’t want to cook the duck yourself, feel free to grab a menu from your local Chinese restaurant and order in.
We’d end the night with a round of Whiskey Sours – a classic cocktail that’s a cinch to make. Its sourness comes from the lemon juice (sub for lime if lemon is too much), but is balanced out with the caramel and vanilla notes that shine from the Australian Malt Whisky, along with a hint of sugar syrup and an egg white. Match your Whisky Sour to a generous slice of apple pie, topped with a scoop of vanilla bean ice cream (sometimes more is more).
