Noosa Sweet Cheeks Bottled Cocktail

We source all of our malt from the Riverina NSW. Using independent and family farmed barley lets us support Australian farmers and give back to rural communities. Our barley is converted into single source malt using some of the most environmentally sustainable practices in the industry. This gives us a strong hold and insight into where our base ingredient comes from. Knowing that the base ingredient is grown responsibly and sustainably assures us that this Australian Single Malt will be there to enjoy for a long time to come. Without the humble barley grain, we’ve got no Single Malt.

Our Whisky comes to you from all under the one roof. Mashed onsite to convert starches in the malt into a sweet wash, this is then fed to our yeast which go about converting all of that sugar. After 5 days of vigorous & excited fermentation, the yeast has done its job and our distillers take the reins, transferring the wash into our 2000L copper pot still. Distillation is the art of separating flavours and aromas and recombining them int the refined spirit. Using a double distillation method gives us more control over the expressive flavours in our base spirit. Delicate biscuit malt flavours sing through with sweet fruity stars provided by our yeast start to show us the fruits of our labours. This is then run through the still until we start to taste a change and slip in that rich flavour we are looking for in our premium whisky, after which our tails cut is made, separating the beautiful Hearts of our whisky from the watery and weak tails. These are collected to remove all of the alcohol from our wash and saved to add into our next batch of single malt. This lets us keep putting a little bit of the last batch into the next to help keep our flavour profile consistent.

Once the distillation process is complete and we’ve collected our spirit we move to the next stage of production, the one that contains the most mystery and requires the most patience. Using a blend of American and French oak barrels to condition our whisky lets us capture a wider breadth of flavour and blends more versatility into our spirit. Sourcing our barrels from Australian wine makers across the country was an obvious choice, taking advantage of a much beloved industry in this country and a strong player on the world stage. Red wine barrels add many layers of complexity and depth to our whisky, infusing it with characters we could not have obtained otherwise and deepening the complexity of our spirit. Some barrels having been re-coopered or taken apart, scraped, charred and put back together gives us lush strong oak characters.

With such a plethora of barrel types at our hand and various ages of whisky to choose from our ability to select certain attributes from each barrel and incorporate them into a blend lets us pull out flavours that would never have shown themselves on their own. Powerful oakness can be tamed with suble malt sweetness while fiery barrels can amplify softer fruity notes. This ensures that every blend will be unique to its own release and showcase a revolving door flavours. With no intense or flavour stripping filtration taking place we are able to showcase our Laguna Single Malt at its peak of flavour and expressiveness.