Whisk(e)y is made in a drawn-out process taking 2 to 8 years, with very traditional methods and ideas.
What if you could produce a superior product in a fraction of the time? What if it could be done better?
Our trade secret allows us to produce a smooth mellow Whiskee (the spelling is correct as ‘Whiskee’TM), which has been sampled by an official Scottish whisky taster and a whole lot of people with no great claim to fame:
‘First mouthful, a solid but not aggressive hit with peat and salt nose – alcohol mostly, not unexpected. Second mouthful smooth, diminishing peat, salt, increasing vanilla, caramel and small undernote of aniseed. Would drink all afternoon as opposed to two to three nips of Jamison’s and then stop due to increasing dislike of continual ‘sharp’ hit’.
Our secret lies in the ability to produce that taste and our advantage comes with the fact we can do it at very low production cost. It comes to you directly from the distiller and has not languished in a bonding warehouse developing a bitter aftertaste. Our blend of commercial technology and bespoke systems give a strong taste advantage for our Young Oak Whiskee and single Malt Whiskee.
Our liqueurs are another story again. We can produce a Whiskee liqueur, Honey Whiskee liqueur, Maple Whiskee liqueur, and Ginger Whiskee liqueur (40% ABV). We are experimenting with native botanicals like Redback Ginger and Anise Myrtle as liqueurs and plan to produce a complementary sweet line.
We plan to expand our range using locally sourced fruits from the Darling Downs. More than that, we can create regional secondary employment in native botanicals. By sourcing locally, we generate additional income for fruit and berry growers, through utilising products from 2nd & 3rd grade produce, better known as the “ugly fruit”.
Why not try some whiskee for yourself?
Since we are Aussies, we like to ‘Cooee’ to friends and say “have a Whiskee with me”.