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ABV: 46%
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Backwoods Australian Rye Whisky - Batch #3 (500mL)
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$122.55RRP
$129.00NEW CUSTOMER OFFER: Get 10% off
Minimum spend $100. One use per customer. Bottles & Packs Only. Terms Apply.
A break from the norm – this is a totally Australian rye whisky from Backwoods distillery. Made with a recipe of 60% “Heritage” rye, 25% pale malt, 10% winter wheat and 5% chocolate roasted malt, all the grains used are completely Aussie, with the malt and wheat tempering the powerful rye spices. This dram has been French oak, former Australian Shiraz casks, imparting flavours of juicy fruits.
Batch #3 is now sold out! Batch #5 now available here
More Details
Backwoods were founded by married couple, Leigh and Bree Attwood, who decided to return back to their roots in North Eastern Victoria after years of city living and travelling. Their hope was to put Victoria’s “High Country” on the distilling map, an ambition they have achieved through their delicious, small batch whiskies.
Backwoods use 100% Australian farmed grains sourced locally from Voyager Craft Malt in the Riverina region (which overlaps with NSW). Barrels are also supplied by leading Australian wineries, ensuring a high quality, fully Aussie product.
This commitment to local produce reaps rewards, with Backwoods Rye representing a superb twist on the rye whisky style, taking its inspiration not from America, Scotland or Japan, but from right here.
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SPEND $150 OR OVER TO GET FREE DELIVERY IN AUSTRALIA*
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Australia Post eParcel shipping rate calculated at checkout
TYPICAL DELIVERY TIMES - NOT GUARANTEED*
- Sydney 2-4 working days
- Melbourne 3-10 working days
- Brisbane 3-10 working days
- Adelaide 4-10 working days
- Perth 10-18 working days
- Hobart 5-10 working days
Unfortunately we cannot ship Alcohol products internationally.
Tasting notes
Nose
Aromas of freshly baked rye bread, cinnamon scrolls, hot chocolate and toasting malted barley first take hold, later joined by rich red wine, a touch of mint and blackberry compote.
Taste
A tannic and medium bodied mouthfeel brings peppery red wine, toasted rye bread with cinnamon and cloves. A building charred oak, malted chocolate and mint profile emerges.
Finish
Rather long, with classic rye spices taking hold: ginger powder, nutmeg, cloves and cinnamon all linger on the palate.
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