Crafted in Rutherglen, Victoria, our single malt whisky uses 100% locally sourced Australian ingredients. We produce our mash bill at the family brewery with locally grown barley and use water sourced from the Snowy Mountains. Our whisky undergoes double distillation in original 1930s copper-pot hybrid column stills, known as “Aurora” and “Ella”. For maturation, we hand-select ex-Shiraz and Cabernet barrels (a combination of French and American oak) from our family-owned wineries in Barossa and Coonawarra. Each barrel is prepared by our Head Cooper, Anton Remkes, and his team using traditional methods of hand shaving, toast and charring by open flame. The unique combination of our warm climate and maturation in ex-red wine barrels creates a richness and depth of flavour in our whiskies unlike anywhere else in the world. Each whisky is then finished in casks that have held our award-winning MORRIS of Rutherglen fortified wines for exceptional flavour.