A deeper and heavier whisky is the signature that the Ultimatum range brings to the Riverbourne Collection. Edition 3 is a full flavoured and rich whisky, which remains balanced and gives amazing mouthfeel. This hand mashed Whisky, is made with a deeper cut during the Spirit run, which gives greater richness identified with great amounts of Toffee, Marzipan and Nutmeg. 

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. 

Tasting Notes

A city adventure is always great when you are dressed to impress. Despite the hustle and bustle, you remain vigilant; yet smooth like toffee as you walk with a sense of urgency. The cityscape is impressive with diverse architecture, but the blending of nature gives you the tranquil aroma of the Australian Bush.

The constant changing of sun and shade gives you a repetition of warmth and coolness. It leaves your mouth with a perpetual cycle of sweetness and spice. The sharpness of your suit gives a distinctive edge over others, but the confidence comes from your self preparation. As you reminisce upon the previous late night’s work, you can still taste that amazing whisky which had subtle Nutmeg, Almonds and a silken lingering mouthfeel.

Upon arrival at your destination you are feeling sharp and ready for business. Your senses leave you alert and ready for a that drawn out day, but balanced with sweetness and spice.

Colour: Burnished Gold

Nose: Toffee awakens the senses, which carries the scent of delicate amounts of Nutmeg. Subtle crushed Eucalyptus leaf wafts in and out. 

Palate: The Toffee rush continues to intensify in the flavour. Almonds emerge with a great oily mouthfeel. The spice also grows with it’s unique Eucalyptus like taste.

Finish: Medium warming finish, which lingers with sweetness and spice.

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.