Australia's First Bottled-in-Bond
We believe great whiskey is shaped by where and when it was made. This Bottled-in-Bond Rye captures one moment in time, distilled in a single season, at a single distillery, by a single distiller, then matured for more than four years. It honours where we’ve come from and points to where we’re going.
The Gospel Straight Rye was the first whiskey to bring America's strict rye rules to Australia, and it went on to become Australia's highest-rated whiskey in the world, earning three gold medals at the IWSC.
It took us six years to do it again, this time to an even stricter American standard: one distillery, one distiller, one distilling season, bottled at 50% ABV. Bonded Rye was distilled by Master Distiller Ian Thorn at our Brunswick distillery and aged for over four years.
Our whiskey is made using 100% Australian grown unmalted rye from a single farm in the Murray Mallee region of South Australia, one of the driest regions of the driest country in the world. Specifically chosen for its harsh climate, the rye from this area is small and dense – renowned for its distinct, extraordinary flavour and is unmatched by rye from other areas.
Our barrels are made of new american oak, sourced from a cooperage in Kentucky, USA, who source the oak from a single forest. They are heavily toasted with specific varying char levels – a formula we developed after years of trialling different combinations. The whiskey is double distilled and then aged in these casks for at least two years in Melbourne’s dynamic climate.
Long before it was a camera, photography was a chemical reaction and a bit of sunlight. The cyanotype, invented in 1842, is one of photography's earliest processes. Botanist Anna Atkins used it to record algae and plants, laying them straight onto the paper to leave their silhouettes in Prussian blue.
Her work is reproduced on the Bonded Rye gift box, a tribute to the kind of obsession that, given time, makes something new.
Tasting Notes:
Nose: Toffee apple, caraway, dark rye bread, fennel seed and creamy grain.
Palate: Pepper, chai spice, vanilla and sweet pastry richness.
Finish: Full-bodied, with a long, lingering pepper finish.
