We source barrels from wineries in the nearby Yarra Valley and Barossa Valley so they keep their fresh red wine flavor profile. Then, they’re lightly charred or steamed. Often, the barrels are still wet with wine when we fill them.
For us, it's all about the flavor. As we fill our barrels at a lower alcohol proof than other single malts, our whisky takes in all the more red wine fruit characters and tannins.