Out from under the shadow of Scotch, Australia has set its sights on rye whiskey, offering a singular new look at the style (via punch_drink)
Out from under the shadow of Scotch, Australia has set its sights on rye whiskey, offering a singular new look at the style.
“We’re not even sure of the variety of the rye that was in that bag,” says Whytcross, “but the farmer had been growing it for the past 60 years and replanting the same seed, so it would have changed and evolved in response to its environment.” Whytcross thinks the unique character of Australian rye comes from the land. “The varieties we have here, like Bevy and Vampire, tend to grow in the hot and dry marginal farming areas where it survives better than wheat and barley,” he says.
Peter Bignell of Tasmania’s Belgrove Distillery was the first to produce a 100 percent Australian rye, back in 2010, four years before Archie Rose’s first still run. An engineer, farmer, artist and environmentalist, Bignell’s work is perhaps the epitome of grain-to-glass Australian distilling. His whiskey came about in a decidedly pre-industrial fashion, when one year he ended up with a bumper crop of the rye he was growing to feed the sheep on his family farm.
Along with Archie Rose, The Gospel and Belgrove, other Australian ryes, such as Backwoods and Tiger Snake, are each contributing to what is becoming a unique regional character, despite the distilleries’ wildly different approaches to production. This commonality is much harder to find among other Aussie whiskey styles. For context, the vast majority of Australian whiskey is produced from malted barley that’s double-distilled to make single malt.
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