ABV |
46% |
LOCATION |
Rutherglen, Australia |
TYPE |
Single Malt Australian Whisky |
MADE BY |
Darren Peck, head distiller and |
COCKTAIL IDEAS |
Old Fashioned |
FLAVOUR CAMPS |
Sweet |
Notes of |
  
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ABOUT ME |
When a copper still was installed at Morris of Rutherglen winery in 1941 for the purpose of producing fortified wine, little did its owners know that 70 years later it would be used to distil Australian single malt whisky.
George Francis Morris established Morris of Rutherglen in north-eastern Victoria in 1859. Over the years he passed his knowledge of wine-making down six generations to form one of the world’s most prominent producers of fortified wine.
But it wasn’t until the business was sold in 2016 that the prospect of distilling Australian whisky was considered.
Using the original, dormant 1930s copper pot and column hybrid still – named Aurora after the princess in Sleeping Beauty, Morris’ new owner set about crafting Rutherglen’s own style of single malt, a quintessentially Australian spirit made using traditional Scottish distilling techniques.
A team of whisky experts were assembled, including distilling consultant John McDougall, of Balvenie, Laphroaig and Springbank fame, and head distiller Darren Peck, with guidance from legendary whisky consultant Dr Jim Swan.
Morris whisky uses 100% Australian malted barley (a blend of Westminster and Gairdner), and matures all its spirit in a combination of French and American oak wine casks sourced from family wineries in the Barossa and Coonawarra valleys, all of which are coopered by hand at the private cooperage at Yenda.
The distillery released its first whiskies in 2021, but it’s only in the last month that Morris’ single malts have arrived in the UK in the form of Signature and Muscat Barrel, both finished in fortified wine casks.
While Morris’ Signature edition has a biscuity, sweet and spicy character, the Muscat Barrel edition is like bathing in a tub of rich dessert wine. Matured primarily in ex-Australian Shiraz and Cabernet wine casks and finished in Morris’ own rare Muscat barrels, the whisky is an indulgent experience.
On the nose it’s all juicy tropical fruit with grilled pineapple, overripe mango and fat red grapes, while on the palate things move into sweet dessert wine, cocoa nibs, currants, liquorice and baking spice.
Morris may have a leg and fascinating heritage but this is an exciting single malt from one of Australia’s newest producers.
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