The Identity Edition 7, carrier the soft, light and floral style of whisky from Riverbourne and this one is very special as it is the first ex-bourbon cask release. It has the common bourbon cask expression with vibrant honey and vanilla; and emerging savoury spices.
Tasting Notes
Colour: Dark Straw
Nose: Refreshing sweet scents of vanilla and honeycomb.
Palate: Sweetness continues with honey then spice emerges of clove and white pepper.
Finish: Warming medium finish, with the sweetness tapering off and spice giving the lasting flavour.
| Distillery | Riverbourne |
| Name | Identity - Edition 7 |
| Distilled | Unknown |
| Cask | Ex-Bourbon |
| Cask Numbers | 109 |
| Bottled | Oct 20 |
| Bottles | Unknown |
| ABV | 48.0% |
| Size | 500ml |
Riverbourne Distillery
Established in 2015 and located 50 minutes to the South East of Canberra. This remains the local distillery of Canberra and fondly Riverbourne's water is sourced from the same river which feeds Canberra's Lake Burley Griffin. Martin Pye founded the Distillery and leveraging from his background as a Chemist (4th Generation) he embarked on a journey to follow his passion. His craft began distilling Rum and this led to perfecting his Whisky.
At a height of 1060 metres, this makes Riverbourne one of the highest distilleries in Australia and adds to its unique maturation. Fresh spring water is used in the production and Riverbourne remains one of the few distilleries in Australia which hand mashes their Barley. When it comes to the fermentation, Martin's deep knowledge of ester profiles and fermentation really shines above the rest. He uses a single 900 Litre Traditional Pot Still which is steam driven and jacketed. This bring a softer style of spirit by allowing balanced and uniformed heat in the boiler.
A variety of imported and local barley are used, along with a noteworthy cask selection for maturation. While nestled around the Talaganda State Forrest and Deua National Park, it feeds fresh air for maturation. However the real beauty comes in the afternoon when the sea breeze is feed up the Clyde Mountain giving a much cooler climate which optimises the maturation of Riverbourne spirit.
With an annual production of 5,000 litres, it allows Riverbourne's artisan spirit, to remain crafted by hand and passion.
