Hello, whisky.

It’s said that the art of distillation has its roots back in the time of the ancient Babylonians. Evidence of distillation activity as far back as 2000 BC suggests humans have been on the drink for ages. These were crude spirits though, and it was not until thousands of years later, in the 15th Century, that this art would eventually bubble away in Scotland and Ireland and lead to a new spirit known as whisky. In these regions, barley was a readily available resource, and as a result barley based spirits (i.e. malt whisky) flourished.

Whisky distilling know-how soon spread to the new world. White settlers in America started to distill whisky using old methods. But the warmer American climate tended to favour other cereals like corn and rye. Naturally, distillers used whatever they could get their hands on, and so Bourbon whiskies (mostly corn based) and rye whiskies (obviously rye based) emerged as distinctive regional styles.

Whisky, meet Australia.

The modern era of Australian whisky began in the 1990’s when Bill Lark (of Lark Distillery in Tasmania) successfully lobbied the government to allow small distilleries to exist in Australia for the first time in more than a hundred years. There were distilleries before this time but most of them, including the infamous Corio Distillery, were in the business of pumping out massive quantities of poor quality product, ultimately tainting the image of Aussie whisky that is only now starting to heal.

The new Australian whisky movement has swung the other way, focussing obsessively on quality, so much so that local whisky is virtually always in high demand and short supply. Many brands, especially those exclusively releasing single cask whiskies, can often be incredibly difficult to find.

But change happens rapidly in a young and exciting industry. An influx of new distilleries being built has resulted in many more casks being squirreled away for ageing. Established distilleries are also moving toward releasing 'house' styles with more supply and at more accessible price points. The likes of Starward's Two-Fold have, for the last several years, laid down a challenge to others. In the last twelve months, Manly Spirits and Archie Rose have probably been the most ambitious in meeting this challenge, with the release of core-range whiskies at a similar price point.

What's it taste like?

Australian distillers today have the luxury of using a range of ingredients and casks. Cereals can be imported or harvested locally. Peat, if it's used, is generally from local bogs, but we have heard of imported stock. Casks come in a myriad of sizes and 'flavours', with increasing numbers of Aussie distillers using old casks from the various wine regions around Australia. The point is, there are an unlimited number of permutations that each distiller has at their arsenal. Combined with what seems like a keen interest in exploring new techniques, this all means that there isn't yet a ‘typical Aussie whisky’ taste profile. Once again, this is great news for whisky lovers. The diversity in local whisky is truly exciting right now.

This Advent Calendar.

This advent calendar works like just any other, except that instead of lollies and nativity scenes, this one is chock full of premium Australian whisky. Behind every flap is a 30ml dram of the good stuff. Rip it out of its slot and taste a moment in history. Come back to this page to reveal some interesting facts about the liquid you’re sipping and the distillery that made it.

In this edition, we'll be focussing in-depth on just a handful of distilleries by tasting a broad range of their drams. The idea is to showcase the differences in styles and flavour profiles possible from the same maker.

To optimise the tasting experience, we recommend enjoying these whiskies in a Glencairn or a dedicated whisky glass. If these aren't available, a wine glass also works well. We hope you enjoy the journey as much as we did putting it together!

'The Magpie King'

This year we teamed up with Negin Maddock, an illustrator and printmaker based in Sydney, to showcase some of her linocut print artworks. Linocut is a form of printmaking referred to as relief printing. Starting with an illustration which is transferred to a lino block, the image is slowly and carefully carved into the block. Ink is then applied to the block using a roller called a brayer. The block is then pressed onto paper to transfer the image.

Check out Negin's other epic artwork here: negindesigns.com

A note about the notes

Where we have included tasting notes, these have mostly been drawn from the distillers themselves so that you can see what they make of their own creations (and whether you agree!). Some of the notes contain edited snippets written by Luke McCarthy (of Oz Whisky Review) and are reproduced here under license.

The Original Single Malt
Cape Byron Distillery, NSW

Cape Byron Distillery was founded by Eddie Brook and former master distiller of Bruichladdich Distillery, Jim McEwan. The distillery resides on the Brook family’s very own 96 acre macadamia farm and native rainforest, which they’ve helped regenerate over many decades of careful conservation work. Lovers of premium breakfast cereal will be familiar with the Brookfarm brand, which Eddie's family has owned and operated for the last 30+ years.

As a result of the Brook family's conservation work, Cape Byron Distillery has remarkable access to a whole host of native plants which have taken up residence in this re-wilded land. These include the Davidson's Plum, riberries, native ginger and aniseed myrtle.

For the last 3+ years, the distillery has been distilling and ageing single malt whisky. Stone & Wood Brewery, just down the road in Byron Bay, is responsible for fermenting malted barley with spring water into a wash, which is then delivered to the distillery. The wash is twice distilled in a 2000 litre copper pot still before being pumped into American Oak ex-Bourbon casks for ageing.

'The Original' is the signature Cape Byron whisky release and snared a gold at the 2023 San Francisco World Spirits Competition (SFWSC). Expect soft vanilla, creme brulee, and biscotti characters, layered over distinct notes of pear, coconut and buttery macadamia.

Chardonnay Cask Single Malt
Cape Byron Distillery, NSW

Today we're sampling the other public release from Cape Byron Distillery. Tap on Day 1 to read more about the distillery.

'Chardonnay Cask' is a single malt made in much the same way as The Original, but aged differently. Approx 60% of this whisky is drawn from spirit matured in ex-Australian Chardonnay casks, while 40% was aged in ex-Bourbon casks.

Expect a nose of mellow oak, caramelised wood sugars and raisins. On the palate, the same aromas shine through with the addition of sweet cereal flavours and a hint of charred oak thanks to the ex-Bourbon cask influence.

Angel's Share Sherry Cask
Imbue Distillery, VIC

Founded by partners Mel and Mick, then joined later by two friends Luke and Nikki, the four strong team have over 60 years combined experience in Melbourne’s food industry from retail to wholesale, bakeries, catering & hatted restaurants. Imbue Distillery is a Melbourne based operation unafraid to experiment with new flavours and flavour combinations.

Imbue are well known for their award-winning gins and the inaugural Angel’s Share whiskies are the first in a program of releases. Imbue will eventually release a diverse range of single cask bottlings, including a wheated Bourbon-style whisky and some experimental mixed grain whiskies.

This Sherry Cask whisky is a single malt whisky, distilled using a small 175 litre pot using a mash of pale malt. The new-make was matured in an ex-Fino Sherry cask for two and a half years and released in May 2023. As of the time of writing in Oct 2023, this batch was completely sold out.

Expect cashews, butterscotch and palpable dry fino notes on the nose. The palate is medium-bodied, buttery and nutty. Salted caramel, dried raisins and a leather note.

Angel's Share Triplewood
Imbue Distillery, VIC

Today we're sampling another limited release from Imbue Distillery. Tap on Day 3 to read more about the distillery.

Triplewood is another single malt whisky release, also distilled using a small 175 litre pot using a mash of pale malt. The new-make was initially matured in an ex-Gospel Solera Rye whisky cask (Gospel Whisky is made by a fellow Melbourne based distillery), transferred to ex-Brandy casks and finally finished in a Pedro Ximenez Sherry cask. Released in May 2023.

Expect raisins, grape must, burnt toffee and wood on the nose, followed by a super rich and syrupy palate.

Angel's Share Bourbon Cask
Imbue Distillery, VIC

Today we're moving onto sampling a not-yet-public release from Imbue Distillery (as of Nov 2023). Tap on Day 3 to read more about the distillery.

Once it's released, 'Bourbon Cask' will be a limited single malt whisky release. This dram has once again been made in a small 175 litre pot using a mash of pale malt. The new-make was matured in an ex-Gospel Solera Rye whisky cask. In other words, this whisky is 'one third' of the Triplewood we sampled yesterday.

On the nose, expect banana, euclyptus, leather polish and light caramel. On the palate, expect green orchard fruits and a pinch of black pepper.

Hungarian Oak Cask #1
Lisandras Distillery, WA

Hopping over the country, today we meet Lisandras Distillery for the first time. Lisandras Distillery is a Perth based, family owned business run by husband and wife team, Lisa and Andras. Like the beginnings of many a craft distillery, Lisandras germinated from nothing more than a hobby and a love of spirits. Armed with inquisitive minds, Lisa and Andras took the next step, seeking to make their own tasty whisky without the need for years and years of ageing in casks. Unusually, some of their whiskies are aged in Hungarian Oak casks, a nod to Andras’ heritage as well as an indication of the adventurous spirit behind the brand. With several awards from respected spirits competitions under their belt, their hard work is paying off.

This Hungarian Oak Cask single malt whisky was made from Australian barley then double distilled in a pot still before being matured in imported Hungarian Oak casks, which are charred to the distillery's own specifications in Western Australia. According to Andras, this type of oak is slow ageing but imparts incredible bold and complex flavours that can't be found anywhere else.

This limited batch (batch #1) was sold out not long after its release.

Expect brown sugar, vanilla cream followed by chocolate and dark cherries on the nose. The palate is full of malty caramel and sweet almonds with raisins, cinnamon and vanilla playing around too.

American Oak Cask #2
Lisandras Distillery, WA

Today we're tasting another limited edition Lisandras dram. To read about the distillery, tap on Day 6.

This American Oak Cask single malt whisky was made from Australian barley then double distilled in a pot still before being matured in a single 100L American Oak cask, charred and coopered in WA’s south west.

Expect maple syrup, brown sugar and apple strudel on the nose, and toasted marshmallows, vanilla and candied figs on the palate.

Double Cask #1
Lisandras Distillery, WA

Today we're tasting a third limited edition Lisandras dram. To read about the distillery, tap on Day 6.

This Double Cask single malt whisky was made from Australian barley then double distilled in a pot still. The new-make spirit was initially matured for 12 months in a single 100L American Oak cask, charred and coopered in WA’s south west, then further matured for 18 months in a similar 100L cask.

On the nose, expect zesty, mandarin, and slightly smoky notes. This dram is quite light on the palate. There's some orange, dry oak, mixed fruits, vanilla and a bit of brine.

Ale Savior No. 1
Corowa Distillery, NSW

We're back on the other side of Australia with the first of a series of intriguing releases from Corowa Distillery.

Corowa Distillery began when father and son team, Dean and Neil, somehow convinced the local council to sell them a derelict flour mill for a miserly $1 so they could turn it into a whisky distillery. The Druce family, longtime grain farmers in New South Wales, had a big vision.

Like most, Dean and Neil headed straight to Tasmania, did the distilling course at Lark, and then visited every whisky producer in operation on the island at the time. In 2012, they headed to Scotland and ended up staying with John MacLellan, the highly respected manager of Kilchoman Distillery, who’d also previously worked at Bunnahabhain for 21 years.

With Islay learnings under their belts, they returned to Corowa to get their distillery in the mill up and running. Sourcing grains was pretty simple. Since the 1960s, the Druce family have been organically farming oats, spelt, wheat and barley. They still try to use grain from their own farm for whisky-making where possible, and if they don’t have enough they source from farms nearby.

The distillery became operational in 2016 when single malt spirit was laid down for the first time and the site was opened to the public.

This dram, and the next few that follow it, are remarkable whiskies with a fascinating backstory.

In the lockdown fuelled chaos of 2020, Bridge Road Brewing got in touch to see if Corowa Distillery had a use for the hundreds of kegs they were about to pour down the drain. Needless to say, the answer was yes. The team distilled about 30,000L of beer to create a triple release of hopped whiskey.

As it has been distilled from beer made with hops and a variety of grains, it's not a single malt whisky (this label can only be used for whiskies made entirely from malted barley).

Ale Savior No. 1 is the first vatted release of hopped whisky, aged in a mix of Hungarian and American Red Oak casks.

Expect a refreshing and zingy nose, and a creamy balanced palate that finishes in a slight bitter fruitiness.

Ale Savior Single Barrel No. 1
Corowa Distillery, NSW

Today we continue our journey into a hopped whisky dreamland. Tap on Day 9 to read more about the distillery and how these whiskies came about.

Ale Savior Single Barrel No. 1 has been drawn from a single cask in the first vatting of Corowa's hopped whisky experiment. This particular cask was an American Oak ex-Port cask.

Expect a nose full of apple & rhubarb crumble with vanilla custard, and a savoury palate with allspice, sugar & hops.

Ale Savior No. 2
Corowa Distillery, NSW

Today we continue our exploration of Corowa's intriguing hopped whisky series. Tap on Day 9 to read more about the distillery and how these whiskies came about.

Ale Savior No. 2 is the second hopped whisky vatting released as a result of the distilled beer experiment. This one is made up of a different range of casks, including ex-red wine casks, ex-Port casks and ex-Scotch whisky casks.

On the nose, expect almond croissant & honey dew melon. It's flowery on the palate, with earthy hop notes and honey evident.

Ale Savior Single Barrel No. 2
Corowa Distillery, NSW

Today we sample the final dram from Corowa. Tap on Day 9 to read more about the distillery and how these whiskies came about.

Ale Savior Single Barrel No. 2 comes from a single cask among the casks used for the second vatting. This particular cask was an American Oak ex-Muscat cask.

As you might imagine from an ex-Muscat cask, you can expect there to be molasses, dried apple & raisins on the nose. Stewed fruit & burnt treacle feature on the palate.

Single Cask (ex-Bourbon)
Timboon Distillery, VIC

Welcome to the next distillery in our tour, Timboon Distillery in Victoria. For the next few days, we're going to be treating you to a range of unreleased single cask single malt whiskies.

Timboon Railway Shed Distillery is nestled in-between the smashing waves of Port Campbell and the rich farmland of the Colac region of Victoria. Predominantly makers of whisky and liqueurs, the same owners run a cattle farm (whose cattle are fed spent grain from the whisky wash) and a cooperage (who make the casks for the distillery).

In the 1890s, a notorious illegal distiller in the Timboon district was said to have produced 100 gallons of whisky every week. It was called ‘Mountain Dew’ and was even (illegally) emblazoned with a government stamp. Inspired by this whisky-rich history, Timboon Distillery is run by its owner and distiller Josh, quietly producing local spirits in the region once again (legally this time).

Timboon has a very similar ageing climate to that of Kentucky. Hot summers and cold winters allow their whiskies to take on a distinct and robust flavour quickly.

This unreleased single cask is one of several different casks we're sampling for advent. Each of them has been filled with spirit made by fermenting malted barley sourced from the Mallee region of Victoria.

For each of these single cask specimens, the casks they were aged in have only been used once prior. After this, the cask will be used a second time for ageing another whisky before it'll be deemed 'inactive' and sent to be chopped up by the on-site cooperage and turned into cheeseboards.

If you're keen to do a side-by-side comparison between all the single casks in this series, feel free to open up the next three slots (Day 13 to Day 16).

This particular dram was matured for six years in an ex-Heaven Hill Bourbon cask. The spirit itself was made from un-peated malted barley. It's been selected as the 'distillery door release' for tasting over the summer.

Expect a nose full of lollies, apples and honey. The palate is sweet with hints of vanilla and toffee. Some grassy bitterness at play as well.

Single Cask (ex-Port)
Timboon Distillery, VIC

Onto the next single cask specimen from Timboon Distillery. For more on the distillery, tap on Day 13.

This single malt was aged for five years in an ex-Port French Oak cask. The spirit itself was made using un-peated malted barley. It'll likely be released in the future as one of Timboon's highly sought after 'Christie's Cask' whiskies.

Expect a fruity nose with hints of cherries and some Christmas cake. On the palate, there's some cinnamon and festive spices at play, but on the whole it's quite light and you'll need to dig deep to search for any significant influence from the port.

Single Cask (ex-Sherry)
Timboon Distillery, VIC

Onto the third single cask specimen from Timboon Distillery. For more on the distillery, tap on Day 13.

This single malt was aged for four years in an ex-Sherry cask from Seppeltsfield Winery. The spirit itself was made using un-peated malted barley. This dram will likely be bottled as a limited release in 2024 or 2025.

Expect a nose full of treacle, honey and amaretto. The palate is sweet and intense, with waves of marzipan and honey sweeping through.

Single Cask (ex-Muscat)
Timboon Distillery, VIC

Onto the fourth single cask specimen from Timboon Distillery. For more on the distillery, tap on Day 13.

This single malt was aged for four years in a very old ex-Muscat cask from South Australia. The new-make itself was peated with a peat profile of 15%. The distillers have decided that this cask will be aged for a little longer, probably to be bottled in 2025.

Expect a savoury nose reminiscent of sea-spray. On the palate, there's an initial hit of smoke which lingers for some time. More salty elements join the party as the smoke fades away. We think this is a really interesting dram, certainly not what you'd expect if you'd just read the label. An Aussie take on Laphroig PX perhaps?

The Governor's Reserve
Timboon Distillery, VIC

Today is our final day sampling Timboon Distillery's wares. For more on the distillery, tap on Day 13.

The Governor's Reserve is a highly anticipated series of whiskies that form some of the most exclusive whiskies that Timboon releases. This dram comes from the second 2023 instalment and has been specially bottled for this advent calendar.

The spirit for this whisky comes from one heavily charred 100L American Oak ex-Tawny cask that was aged for over five years before vatting and bottling.

On the nose, it's like walking into an artisanal bakery. Toasted marshmallow and hints of cocoa & cookie dough. On the palate, sweet, syrupy peaches pair with dry, oaky spice peaks through the mid-palate. Streaks of hazelnut and burnt figs.

Blasphemy Coffee Whisky
Archie Rose Distilling, NSW

For most people who have followed the Australian spirits scene, Archie Rose is a household name. Founded in 2013, this 'no expenses spared' distillery has been pumping out award winning drops ever since. Combined with marketing finesse, their success has seen Archie Rose products stocked in virtually every decent bar in Australia.

It took many years before Archie Rose finally released its first whisky. There had been teasers - their six malt new-make spirit, for example - but in the first few years they became known for being a gin brand. That's now changing rapidly. After releasing a series of limited edition single malts, weird and wacky experiments (a couple of which we'll sample shortly), they also recently released 'Double Malt' whisky, a dram made on a larger scale at a very accessible price point.

This eclectic and somewhat daring release is a collaboration between Archie Rose and St Ali coffee roasters. It starts its life as Archie Rose's single malt whisky, made from six different malts (incidentally, their recipe and process is the subject of a controversial patent, one that's ruffled a few feathers in the Australian distilling industry). After ageing, the cask strength whisky is cut back to 40% abv with cold drip St Ali coffee. We are assured that this process was far more difficult than it sounds!

This is an experimental dram which will appeal to some but not others. If it doesn't appeal to you when trying it neat, try mixing it in a Godfather or Boulevardier cocktail.

Single Malt Whisky
Archie Rose Distilling, NSW

Today we're checking out Archie Rose's Single Malt, one of the most hotly anticipated Aussie whiskies at the time of its launch. For more on the distillery, tap on Day 18.

This single malt starts with a six malt mash-bill which was mashed, fermented and distilled at Archie Rose's Rosebery distillery (yep, they now have multiple sites). All the components were distilled between November 2015 and February 2018. Post distilling, the new-make spirits were matured predominantly in 100L, 200L and 300L Australian Apera casks, with some ex-Bourbon and Archie Rose’s own ex-rye whisky casks getting a look in as well.

On the nose, expect big cereal and malt characters, as well as dark chocolate, cocoa and slightly herbal notes. On the palate, it's chocolatey, nutty like peanut brittle, Oreos, rocky road and poached pears with chocolate sauce.

Single Paddock Rye Whisky Harvest 2018
Archie Rose Distilling, NSW

Today we move onto one of Archie Rose's limited edition whiskies. For more on the distillery, tap on Day 18.

Single Paddock Whisky Harvest 2018 honors a resilient heritage rye paddock cultivated by the Whytcross family (who operate Voyager Malt) in NSW during the challenging 2018 drought. The rye was dry grown without irrigation, triple-fermented, and malted with a saison yeast strain.

This whisky was distilled in late 2018 at Archie Rose's Rosebery site and was then matured in 100L ex-Apera casks and bottled three years later.

Expect a nose of big spice, malty and herbal notes, and some dark chocolate. On the palate, discover fruitcake, cloves, anise and dark berries.

We should note that this whisky was supplied totally unfiltered with flakes of charcoal from the cask swimming around. That's the way it was bottled for sale. We're not entirely sure of the appeal of this (perhaps we're just not hip enough to appreciate it), but in any case the charcoal flakes really played havoc with our bottling process, so a medium screen filter was used to sieve most of it out. You might still find a few fragments of it in your glass though.

Smoked Heritage Rye Malt
Archie Rose Distilling, NSW

Today is our last day exploring Archie Rose's creations. Peat lovers, this one is for you. For more on the distillery, tap on Day 18.

The 14th release under Archie Rose's Trials & Exceptions experimental series of whiskies, Smoked Heritage Rye Malt Whisky is made from NSW heritage rye grain, a regenerative crop that uses little water and helps revive depleted soil. The grain is smoked with native timber instead of with imported Scottish peat.


This dram balances sweetness, smoke and rye spice with flavours of campfire, grilled peaches and prosciutto. If you're a peated whisky fan, you'll be best off having this one neat. If that's not you, then try mixing it up in a Whisky Sour or Manhattan, both of which the distillers recommend as cocktail ideas.

White Oak / Shiraz Cask (Batch 9)
Backwoods Distilling, VIC

We're off on a quick sojourn to Backwoods Distilling, a neat little operation in northern Victoria run by husband and wife team Leigh and Bree. They have been diligently crafting their own whisky for over six years. Initially this was done in their shed at home (legally of course) until they outgrew the space and moved into their new premises down the road in the town of Yackandandah. With the help of their still, nicknamed Stillvester, they produce both rye and single malt whiskies.

Batch #9 is a single malt aged in an American White Oak cask previously used to mature Shiraz. The cask itself was actually first used to age Bourbon in the US. It was then emptied and sold to a distillery in Scotland, where it was used to age single malt whisky. After that, an Aussie winery snapped it up and filled it with Shiraz. Finally, it landed in the back of a Backwoods ute. Sadly this dram sold out months ago, testament to the demand for Backwoods' limited edition whisky releases.

Cask #18110209
Chief's Son Distillery, VIC

The McIntosh family set up a new whisky distillery on the Mornington Peninsula as a nod to their Scottish heritage (McIntosh means 'son of the chief' in Scottish Gaelic). With a vision to becoming a main-stay in the Australian whisky industry, they’ve always had a long-term vision for building up a sustainable stock of aged whisky. To this end, they've been quietly making whisky since 2012, but only launched in 2019. Who said making whisky was easy? Often it involves a big investment that’s only starts to pay off many years down the track.

With only one still, a 4000L copper pot beauty, the distillers at Chief's Son need to climb in and clean it out every time they switch from a wash run (distilling the wash into low wines) to a still run (distilling the low wines into new-make spirit).

This dram has been drawn from a single cask, namely cask #18110209, which had been maturing malt whisky for three and a half years. Originally destined as a vatting cask for Chief's Son's flagship '900 Standard' whisky, we intercepted it and brought the entire 100L cask into our warehouse. Why did we need so much, you ask? We'll show you in a couple of days :)

Peated Malt
Chief's Son Distillery, VIC

Happy Christmas eve! We hope you like peated whisky because that's what's being served up today :) This is another dram from Chief's Son. For more on the distillery, tap on Day 23.

This is the first release of the distillery's Peated Malt and was released to great acclaim - it was rated one of the best products at the Aussie Whisky Show 2023 by showgoers. This heavily peated dram is made using a floral style of peat rather than a coastal, Islay style peat. The whisky is aged for three years in ex-Sherry French Oak casks then for a further year in ex-Bourbon American Oak casks.

On the nose, expect smoke dried oranges, rich tobacco, dark wood shavings, dried apricots & peaches, smoked vanilla, custard and a hint of old leather. On the palate, it's rich, with deep tobacco and leather, massive dried fruits and smooth sweet orange marmalade. A long creamy finish caps it off.

Amaretto Cask Single Malt
Chief's Son Distillery x White Possum, VIC

Merry Christmas! So far you've made it through 24 days of a flavour rollercoaster!

Most advent calendars end at Day 24, but we've always preferred to include an extra something for the big day. The trouble is, it's always hard to decide what to include for Day 25. We feel like it needs to be something special and a little left-of-centre. This year we decided to feature our own collab project with Chief's Son Distillery, a sweeter number to end the calendar on a high (hopefully you agree)!

Remember Cask #18110209 from two days ago? Right after that cask rolled into our warehouse, we decanted it, set the whisky aside, then filled the cask back up with our Naked Amaretto (for those who haven't heard of it before, it's the flagship liqueur we make in-house). The amaretto was left to age for seven months, creating our Oak Aged Amaretto. This was then decanted and the original whisky was piped back into the cask to mature for another four months.

Expect an intoxicating dance of caramel and marzipan on a bed of spice and oak. If you like whisky cocktails, this one is perfect in a Godfather (equal parts whisky and amaretto).

We hope you enjoyed your boozy month with us! Here are some handy links to extend the adventure:

Browse our other whisky tasting flights >
Buy a full bottle of Amaretto Cask Single Malt (Day 25) >
Check out our Peated Whisky Candles >

With love from all of us at White Possum. Till next time ;)