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Whisky business from 23rd Street

Whisky business from 23rd Street

23rd Street Whiskey by George Sotiropoulos
23rd Street Whiskey by George Sotiropoulos
23rd Street Whiskey by George Sotiropoulos

Whisky business from 23rd Street Distillery

Australia’s whisky narrative, tracing back to the dawning days of 1820, paints a spirited journey from colonial concoctions to the cutting-edge concoctions of today. In the waning days of 1820, the governor of New South Wales threw open the doors to legal distillation, sparking a spirited endeavour that blossomed near Hobart Town by 1822 with the first sanctioned distillery.

South Australia’s premium whisky

Vault through the corridors of time to 2024, where the 23rd Street Distillery in South Australia, amidst the festive clangour of bottles and barrels, unfurls its debut Australian Whisky and Whisky & Cola RTD range. Here stands a liquid paean to local artistry and ingredients, an odyssey four years in the crafting.

23rd Street Whiskey by George Sotiropoulos
23rd Street Whiskey by George Sotiropoulos

Ensconced within the storied walls of the distillery’s Barrel Hall in South Australia’s Riverland, a region kissed by warm summers and coddled by gentle winters, each drop of whisky matures into an orchestration of intense, unmistakable Aussie flavour.

Sarah Camerlengo discusses 23rd Street

“We invested a significant amount of time in the early stages of creating our new Australian Whisky range ensuring we could answer some very important questions; what do Australians want in Whisky and is there opportunity to insert our brand into the fiercely competitive imported Whisky category,” says Sarah Camerlengo, 23rd Street Brand Manager. 

“After discovering that 95% of Whisky available is imported, we knew our job was to challenge this and prove that we have everything we need right here on our doorstep. We set out to create a Whisky that’s designed to be savoured and enjoyed in the same climate as it’s matured in, and this is exactly what we’ve achieved with these new products.”

23rd Street Whiskey by George Sotiropoulos
23rd Street Whiskey by George Sotiropoulos

Their whisky, a manifesto of the distillery’s mission to blend artistry with innovation, matures with a resolute patience of at least two years in charred oak sanctuaries, conjuring a flavour that’s boldly, irrevocably Australian.

The whisky glows a radiant golden amber, a symphony of malt and honey cascading over the senses, chased by the embrace of toasty oak and a cheeky nutty finish. This range is an ode to the audacious spirit of Australia.

What’s on offer from 23rd Street

23rd Street Whiskey by George Sotiropoulos
23rd Street Whiskey by George Sotiropoulos

Australian Whisky (40% – 700mL): A ballet of citrus, orange blossom, and caramelised fruit greets the nose. On the palate, a tapestry of sweet oils and biscuity malt, enveloped in vanillin oak. Notes of dark chocolate spice, roasted nut, and toffee pirouette to a creamy, lingering finale. Best enjoyed over ice, swirled in a cocktail, or cozied up with cola, alongside scorched almonds or a robust Australian aged hard cheese.

Australian Whisky & Cola (5% and 8% variations – 375mL): Ready to romp from the backyard BBQ to grand festivities, these blends marry the full-bodied malty essence of 23rd Street Australian Whisky with the classic kick of cola. The 8% version boasts a whisky-forward gusto, crafted for those moments when only the boldest spirit will do. Dive into a deluge of spice, citrus, oak, vanilla, and toffee, all ready to be savoured as you celebrate the everyday and the extraordinary alike.


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