The Red Cliff Whisky Spanish PX Cask is a proper treat – fully matured in a single Pedro Ximénez cask, dripping with jammy raisins, plums, and that glorious Christmas cake richness that PX lovers go weak for. It’s indulgent, warm, and wonderfully expressive, the kind of whisky that makes you pause mid sip and smile. At 48% ABV, it hits the perfect sweet spot: rich and mouth coating without ever feeling hot, bold enough to impress seasoned drinkers, and smooth enough for anyone to fall in love with. It’s the kind of strength that makes you think, “Yep… they nailed it.”

Optimal Bottling Strength: Released at exactly 48% ABV, offering a rich, mouth-coating texture without being overly hot, making it highly versatile for sipping neat or in craft cocktails

There’s something special about this month’s release – not just because it’s a full blown PX sherry bomb, not just because it’s handcrafted on the Redcliffe Peninsula, not because it is EXCLUSIVE to the Tribe and not just because it tastes absolutely sensational. It’s special because this whisky has been part of our story for years. I’ve watched Peninsula Distilling grow from a backyard passion project into a fully-fledged distillery, just down the road from my old house. I was there at the grand opening. I’ve known Arnold and Carlos since the early days. And I’ve been tasting this whisky since it first came off the still, watching it evolve, deepen, and finally become the beauty we’re releasing today. Sharing this bottle with the club feels like introducing an old friend to the people I know will appreciate it most.

Exclusive PX Cask Maturation: Fully aged in a single Spanish Pedro Ximénez (PX) Sherry cask, imparting intense, jammy dried fruit flavours like raisins and plums, balanced by a “Christmas cake” sweetness.

And the story behind it makes every sip even better. Peninsula Distilling is the first and only distillery on the Redcliffe Peninsula, and everything they do is hands on. The washes come from a local brewery. The stills were built right there in the region. The entire operation runs on renewable energy, and production waste is repurposed by local farmers. It’s small batch, sustainable, hyper local whisky made with genuine heart – the kind of bottle you usually only stumble across at a market or festival if luck is on your side. They’re not in many bottle shops. They don’t produce huge volumes. When you get your hands on one of their releases, you know you’ve found something special.

Hyper-Local, Handcrafted Heritage: Produced by the first and only distillery on the Redcliffe Peninsula. The entire process is 100% manual and small-batch, with washes made by a local brewery and stills built within the region.

That’s why we’re so proud to bring this whisky to the wider Australian whisky community. It’s local to me, crafted by friends, matured beautifully, and ready to shine. At $159, it’s an easy yes – a single cask PX treasure that will absolutely sell out and absolutely be missed by anyone who hesitates. This is your chance to grab a bottle that’s been years in the making, one I’ve been excited about since the day it was born.

100% Sustainable Operation: Distilled using 100% renewable energy, with production waste being repurposed by local farmers.

The Red Cliff Spanish PX Cask began its life as 100% Australian grown ‘Maximus CL’ barley. After malting , milling and steeping, the unpeated wash was fermented using 2 yeast strains (for the true whisky geeks, they only make one of these known – DistilaMax NT.) Their fermentation process is worthy of note. Unlike most – their ferment is kept at a lower temp (between 18-24 degrees C) and allowed to ferment for up to 7 days.

Interestingly – especially in Australia – is that this whisky is triple distilled using a hybrid pot/column still. As you probably know (but some may not) – the vast majority of single malt whisky is double distilled. Ireland is known for their love of triple distilled whisky (in fact double distilled is rare in Ireland). The extra distillation makes for a lighter, cleaner spirit. Out of the still at 78% abv, into a 128L Spanish PX cask in July 2023 and aged right there on the Redcliffe Peninsula for just over two years in the S.E. Queensland heat.

I was lucky enough to be asked for input into the release – both in sampling the cask throughout its maturation to and in helping with final bottling abv. (it’s a dirty job!) . The 48% is where we all (a small select group of trusted palates) felt it sat ‘just right’ – after much deliberation. None of us drove home that day 

Nose: Beautifully rich stewed fruits, dark sugar and toffee on a bed of subdued oak .

Palate: Thick and oily mouthfeel with just a pinch of pepper. So deep and rich with all those big fruity PX notes we love, plus an unexpected nut-butter note as well.

Finish: Long and chewy with big toffee, black coffee, dark chocolate and a flash of almondine right at the end.

It’s been a delight over the last couple of years of regular ‘check ins’ on this whisky – tasting it mature and coming to the decision that ‘this is enough!’ really brings a whisky into your ‘heart. This feels a lot more personal than most other whiskies I review and write-up. I guess it’s a very small taste of what Arnold and Co – and any distiller – feels as their product comes to maturity – and I’m truly grateful for the experience. That it turned out to be such a delightful whisky in itself – is a bonus!

We are a small batch micro Distillery based on the Redcliffe Peninsula and have chosen “Peninsula Distilling” as our company name.

In line with that reasoning, we have decided to have all our products reflect local and historically known names. As part of that process, we decided to use images that reflect those names. We have chosen the brand name Red Cliff Whisky to reflect the name that was originally given to what is now known as Woody Point, by Matthew Flinders* in July 1799.

All our products are made from scratch using ingredients sourced from local suppliers as much as possible, handcrafted here on the Redcliffe Peninsula in small batches and our bottles labelled and numbered by hand.