The original release of the South Island Single Malt was in an 18 and 21 Year Old. The barrels were picked via a multitude of barrel samples sent to Hobart, tasted and matched in CEO Greg Ramsay’s lounge room during the Rugby World Cup by Greg himself, production manager Tom Holder, and, to keep things civilized, good friend and lawyer Brendan. The results spoke for themselves, with the first batch picking up the coveted Double Gold in San Fran.
Nose: Mature nose with subtle campfire smoke, fruit and drying grass.
Taste: Sweet malt, light oak, delicate fruit with light vanilla.
Finish: Silky and light with delicate oak and cereal sweetness.