Supremacy Edition 6 is a superb peated whisky taking a great balance of sweetness, smoke and peat. This admirable whisky’s peat expands from the nose, palate and finish; only leaving you salivating for more.

It is 2 x 50L Barrels French Oak Barrels which previously had Red Wine from the Napa Valley, California. They have been scraped, re-charred and re-coopered. Then Virgin American Oak ends are used on the heads. These combination casks allows no dominant factor of the timber to overcome the delicious flavour of the spirit. 

It is here were you can taste the distinction of the spirit, Cask 86’s spirit was made with peated malt but with a narrow cut on the spirit run. This transfers the sweet flavour into Edition 6, while Cask 95 was made with Heavy Peat and a deep cut, which gives strapping peat and smoke. The blending of these two casks make a superior peated Whisky.

Tasting Notes

When you have the opportunity to sit back and relax you are rewarded with a chance to contemplate & reflect. When you inhale you have the scent of smoke from the wood fire, giving comfort. With your whisky in hand you become emerged in relaxation. At first masked, the aroma builds of sweet toffee and candied apples. 

As your senses build, you indulge more into this wholesome whisky. The initial scent of smoke continues to grow and the peat becomes developed and refined. Equal growth occurs with the toffee, and a complex balance swirls in your mouth. As you swallow you become inundated with more growth of Peat and it it drawn out with subtle honey.

Colour: Burnished Gold

Nose: Lightly smoked and peaty. Gentle cereal grain aromas are first to open and quickly followed by toffee and candied apples.

Palate: Initially sweet which then tapers off to showcase toffee. Keeping true to the Supremacy label, this sweetness is quickly overtaken by an overwhelming growth of peat. Both the sweet toffee and the smoky aftertaste merge into a fabulous balanced flavour.

Finish: A warming finish of peat and subtle honey. The length is long and the peat lingers.

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.