Our Whisky

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backwoods rye whisky

A Heritage Ryecorn is the chief ingredient in our Rye Whisky. It delivers an earthy, fresh rye bread aroma, toasty/biscuit like sweetness and a classic dry, spicy finish.

Our mash bill also includes barley (for sweetness) and wheat (for nuttiness). And finally we add a small amount of chocolate malt. You will notice this on the finish, as it lingers on the pallet, urging your next sip.

The wash is twice-distilled in our custom-designed copper pot still and transferred to its chosen cask for maturation. We have Rye Whisky maturing in a variety of American and French Oak casks, that have previously held whisky, red or fortified wines and expect to have our first Rye Whisky release in 2020.

Backwoods Wild Rye

Our Wild Rye is crafted with the same mash bill as our Rye Whisky. The wash is distilled twice in our custom-designed copper pot still, and a very tight cut is made to ensure that only the gentlest portion of the hearts is taken. The result is a spirit that is rich in spice and sweetness.

Wild Rye can be enjoyed neat or as a great base for many cocktails. You can grab a bottle of Batch #2 now and try it for yourself.

backwoods single malt whisky

The mash bill for our Single Malt Whisky is made up of three grain types - Atlas LaTrobe (delivers a gentle and sweet flavour), Veloria Schooner (brings in a grassy and earthy profile) and Voodoo Schooner (rounds it out with honey and caramel). All of our grains are sourced from Voyager Craft Malt in the nearby Riverina region.

The mash is left to ferment for a minimum of five days, and then twice-distilled in our copper pot still. The spirit is then transferred to its chosen cask for maturation. We have Single Malt maturing in a variety of American and French Oak casks, that have previously held whisky, red or fortified wines and expect our first Single Malt release to be in 2020.