Don’t leave us hanging. At Forbes.com, Brad Japhe asks if Australian single malt is the next Japanese whisky. We’re all over Tasmanian drams, but it turns out the rest Oz is no lagger. Now U.S. drinkers can get their hands on Nova by Melbourne-based Starward Distillery, a single malt aged at least three years in cabernet sauvignon, pinot noir and shiraz casks.
“It pours a brilliant auburn into the glass—a nod to the full-bodied red wines that influence its maturation,” Japhe says of 82-proof Nova ($55), whose producer has twice won Best Australian Single Malt at the World Whiskies Awards since launching in 2016. “Aromas of fresh raspberry and cinnamon spice mingle in the nose, giving way to more of the same on the tongue. A lengthy finish reveals more characteristics of those viticultural precursors: berry tartness, slight tannic astringency.”
Do you come from a land Down Under?
Gyrating temperatures help give Aussie single malt grog is own character by speeding up maturation, Japhe explains. “A battle wages on in the booze world as to whether or not terroir can be tasted in a distilled spirit,” he says. “Sip on Australian single malt and you’ll be compelled to believe provenance matters; this stuff tastes quite unlike its counterparts in Scotland.” Good onya, mate.