The ideal whiskey if you ask Starward? Uncomplicated, versatile and above all delicious. In short: left field. The single malt matures 100 percent in former red wine barrels made of French oak - for an intense and spicy mouthfeel with delicate wine aromas. The barrels from leading Australian wine regions are partly burned out. This gives Left-Field additional dimensions. With its full-bodied, light and dark fruit and spicy oak notes, the Australian leaves plenty of room for individual enjoyment - whether pure, shaken or stirred.

That's fitting, because Starward lives and makes whiskey differently. Unconventional, relaxed and culinary, the distillery is a product of the gourmet metropolis of Melbourne. Why not single malt with BBQ or banana bread? The main thing is that it tastes good. Freed from tradition, the distillery looks at whiskey through the eyes of brewers and winemakers. It is made exclusively from local ingredients. In addition to dark barley malt and aromatic dark brewing yeast, mainly from slightly charred or steamed red wine barrels from Australian wineries.

Starward Whiskey only needs three to four years in them for its fruity maturity. Responsible for this: Melbourne’s “four seasons in one say”. Dry, warm air from the interior and cold, moist winds from Antarctica, which is not far away, create these constant weather changes - and intensively matured single malts that are not available anywhere else.

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