G’day guys. Mitch back again continuing the string of all Aussie malts, and it’s another whisky! I wanted to continue to do independent labels as long as possible, but I’ve run out before I could continue them and I couldn’t research more while I juggle writing these and running my other job, so the smart thing to do is to return to it later after it’s been given some decent planning. So here’s one last Aussie whisky I transition this site to other liquors.
This week we have a label I’ve been wanting to do for a while now but wasn’t able to do before now. But recently they’ve put out a new less expensive bottle. Starward, one of Australia’s top shelf whiskies. Previously, their least expensive bottle retailed at a costly ninety five dollars (not including their Old Fashioned bottle, which is more a liqueur than a standalone whisky), but now this new bottle their Two Fold lowers the price to a somewhat less capitalist seventy dollars. The name Two Fold comes as the incorporation of the mash bill of both barley and wheat. A lot of whiskies, especially Scotch and Irish whiskey comprise of a mash bill of solely barley grain. Malted and non. American whiskey and bourbon is known more for using more different varieties of grains. So this whisky, before it is taste-tested slots in somewhere between a Scotch-style whisky and an American-style whiskey. Like I said last week, Australian whisky is awash with all descriptions of unusual, outside the box inspired bottles, all competing for the limelight. What this week’s bottle also has in common with last week’s is it’s erudition. The Two Fold furthers the potential of it’s whisky and ages it’s distillate in red wine barrels.
The bottle is stout and curvaceous, elegant. A caramel brown hue beckons from within. The bottle is addressed with Starward’s trademark astrological-inspired label, in this case, illustrated with heads of wheat around the edges. Once the foil wrapper is removed, the cap is revealed as a cork, so too bearing their logo. Once allowed a breath of fresh air, the nose upon first impressions is more wine than whisky. If the nose does in this case what it has in the past and given a broad preview of the taste profile, than this whisky has taken onboard many of the properties obtained from it’s time in the wine barrels. Over ice, the nose releases notes more characteristic of a whisky. A dry, sweet and fruity flavor. The taste, very reminiscent of pure-bred Scottish whiskies. Reminds me of the Glen Moray Chardonnay Cask. A taste of fresh white bread, including the combination of crunchy crust, tastes of a full bodied red and wine yeast. A dry entrance, giving way to fruity flavors. Fresh organic tastes expected of a light-bodied wine.
There’s a lot of whiskies on the market nowadays that prove the point that making use of all descriptions of different categories of aging and previous aging are great to experiment with. And this is definitely a great case study in that argument. And I’m proud to say this is an Australian label. There are other factors at play that also make this a great whisky but the sum of their parts make a great bottle. I definitely hope this will start a trend, I would love to see more Australian whisky on shelves. Cheers