Our latest limited-edition Projects release is here, and we have a feeling it will be snapped up in the blink of an eye. Introducing Starward Botrytis Cask: a single malt whisky fully matured for seven years, in fresh and charred casks that once held Botrytis semillon dessert wine. Sounds scrumptious, doesn’t it? Well, we can confirm it absolutely is. We can also confirm that, like previous Projects releases, Starward Botrytis Cask is limited and once it’s sold out, it’s gone. We’re extremely proud of our Starward Projects program, home to some of our most exciting, one-off whiskies. It’s also an opportunity for distillers to push the envelope and discover new flavour frontiers – showcasing unique expressions, seasonal flavours and unexpected methods that keep whisky lovers on their toes. To celebrate this latest release, we spoke with Head Blender at Starward Jarrad Huckshold all about Botrytis Cask and how it came to be. 

A bit about botrytis (an ancient style of wine)

Botrytis (also known as ‘Noble Rot’) is a style of wine dating back to 1526. The name comes from the term ‘botrytis cinerea’, a fungus that affects many plant species, particularly grapes. Under the right conditions, it can produce highly sought-after sweet wines. But those conditions can be quite fickle, as many vintners have experienced. For botrytis cinerea to develop, a vineyard needs a combination of humid and dry conditions. Morning mist and fog promote the growth of the fungus, while dry, sunny afternoons prevent it from becoming destructive.

When the botrytis cinerea penetrates the fruit, it punctures the skin and causes water to evaporate which concentrates the sugars and flavours. The result is wines with distinct taste profiles: think honey, apricot, peach and citrus. “The botrytis fruit is deliciously rich in sugar content and perfect for a dessert wine,” explains Jarrad. Harvesting botrytis-infected grapes is labour-intensive and tricky; vintners must carefully monitor the vineyard and often pick grapes by hand to ensure only the right amount of botrytis cinerea is present. It’s a sweet reward for all that hard work, though. 

The quest to find the best botrytis barrels

We search high and low (and often within a day’s drive of our Port Melbourne Distillery) for the best possible wine barrels to mature our whisky in. We’ve long fostered and built trusted partnerships with local wineries for over 16 years. This latest release was no exception – and given the liquid would sit in barrels for up to seven years, finding the best casks was crucial. “We always knew that the flavours of a botrytis cask would work perfectly with our signature spirit, and we were ecstatic when we finally got our hands on some barrels to play with,” explains Jarrad. “We looked for a very long time to try and hunt down these barrels, but they rarely appear, as botrytis wines are only made in very small quantities in Australia,” he adds. 

Botrytis barrel characteristics

Using both fresh and charred casks was an important factor when creating Starward Botrytis Cask single malt whisky. Jarrad explains that the combination of two barrel finishes helped the liquid “develop the distinct dessert-like characteristics”. He goes on: “The fresh barrels impart those nuanced botrytis characteristics on our signature spirit; while the portion of casks that were charred offer a slightly savoury mouthfeel and balance out some of the dessert-like characteristics. This is a moreish whisky that will make an impression.” 

The flavourful results
For Jarrad and the team of Starward distillers, seeing Botrytis Cask out in the world after years of perfecting it is a proud moment. “It’s been a delight to see this liquid develop… I’m looking forward to seeing how whisky lovers embrace it,” says Jarrad. And as for what whisky lovers can expect when they enjoy a dram of Botrytis Cask? The decadent characteristics of this ancient style of wine really shine through. Jarrad agrees: “There are some flavours here not typical of our Starward style: nuanced notes of orange blossom, marzipan and apricot danish come through on the palate,” explains Jarrad. On the nose, expect dried apricots, orange blossom, marzipan and honey on toast. As for the palate: dried apricots, marmalade, cedar and nutmeg before a big long finish with lingering flavours of marmalade on toast, apricot danish and beeswax. Outrageously delicious, if we do say so ourselves.