Our Members Extra for June is another ‘Waratah Wonder’ – this time from the wonder-ful Mr. Martin Pye and his Riverbourne Distillery – The Riverbourne Identity #9, a Limited Edition, French and American Oak matured whisky with delicate citrus and floral notes.
The Riverbourne Identity #9 was made from NSW grown ‘Compass’ barley fermented using three different yeasts. The wash was distilled at Riverbourne Distillery, then aged in Cask #108 – a shaved and re-charred French Oak barrel with American oak lids – before being cut to 48% with Molongo River water then bottled. There is only 220 bottles of this whisky magnificence.
This is the 9th Edition of ‘The Riverbourne Identity’ and it’s a completely different whisky than our peated Corowa Malt of the Month from Barrelhouse 28.
Where the Malt of the Month is a big, smoky, peated, stewed fruit affair – the Riverbourne Identity #9 is a much lighter, non-peated, floral whisky. Where the Barrelhouse 28 Hungarian Red Wine Cask is rich and sweet and stewed-fruity, the Riverbourne Identity is much more delicate, less robust and even a touch on the dry side – with fresh cut grass, citrus and floral notes. But don’t be mistaken – this whisky is no wall-flower, it’s an incredibly complex whisky with custard and malty notes adding their own distinct fingerprint to this lovely drop.
Nose: An initial marmalade hit on the nose, followed by fresh-cut grass, apples and pears strait off the tree and (despite Martins claims to the contrary) I do get a subtle leathery note.
Palate: Wow – a real unexpected custard-y creaminess at first, but then a rich and sweet fruitiness takes over. The sweetness of the fruit provides a nice contrast to the overall dryness of the spirit.
Finish: Finish is long and sweet. A big malty surprise comes out of the whisky in the final stages. Very milk arrowroot bisquit-y.
FROM RIVERBOURNE DISTILLERY
The Riverbourne Distillery is located at the headwaters of the Molongo River, 50km south of Canberra. At an elevation of 1060m, and nestled in a pristine environment. Our whisky reflects the use of these natural resources.
Unlike most Australian Distilleries, due to humidity, our ABV drops slightly over time which tends to concentrate the less volatile molecules.
The Identity range is characterised nu being light, yet complex, elegant rather than robust. It is more spirit driven, with fruity esters, and minimal influence from the previous contents of the cask. In this case a 100litre French Oak, scraped and charred, with American oak heads.
I hope you enjoy this – our 9th small batch “Riverbourne Identity”.
Nose: Opens with sweet fruits hinting candied lemon and orange rinds. There’s also a ‘fresh dewey morning’ aroma. Over time, the aroma evolves towards fine orchard fruit and a touch more citrus. Interestingly, there is no hint of dusty bookshelves and leather notes that I’m used to in some Riverbourne whiskies.
Mouth: Sweet, viscous and subtly drying with great length. Bottling at 48% has significantly enriched the mouthfeel [compared to its originally cask strength). The whisky moves slowly across the tongue and tastes thick. I like it!
Final thoughts: I feel that cask 108 is perfect as an identity replacement. Bottled at 48% ABV, the aroma profile and palate are sound, and both work together to offer a unique Riverbourne Experience. It’s a great Whisky!
– Martin Pye
ABOUT RIVERBOURNE DISTILLERY
Founded in 2015, Riverbourne Distillery is a boutique distillery based in Jingera, New South Wales, (just south of Captains Flat). Head Distiller, Martin Pye, runs a two person show, mashing, fermenting, distilling and ageing his range of boutique whiskies and rums with the utmost attention to detail, while his wife Eileen does the bottling, labelling, paperwork and distribution.
The natural spring waters, climate and mountainous environment produce spirits with a unique flavour profile distinctive to the region.
The distillery currently has over 8000 Litres of rum and whisky ageing in French and American oak casks and have different representations of whisky available now with a Rye whisky just before Christmas.