Single Malt Whisky / 700ml / 41%
A delicious whisky deviant
Gold medal winner at San Francisco World Spirits Competition 2021, 2020 & 2019
92 points from Wine Enthusiast
91 points from Wine Advocate and WhiskyCast
Nova is matured exclusively in red wine barrels from wineries making great Australian shiraz, cabernets and pinot noirs. This whisky reflects Melbourne in every sip. From the vibrant foodie scene to the wild weather to the world-class, cool climate wine.
Nose / Like we took bright flavours of red berries and orchard fruit and coated them in soft oak spice.
Palate / Imagine a rich red berry pudding covered in vanilla, caramel and spice.
Finish / Balanced and long. The sweetness fades and the delicious flavour goes on.
Nova borrows from tradition but breaks away from it too. This whisky’s distinctly delicious flavour all starts with our new-make spirit.
All Nova’s carefully sourced ingredients come from just a day’s drive away.
We double distill our single malt whisky using Australian malted barley. Borrowing from the craft brewing scene, we ferment our barley with brewers’ yeast for an extra bold flavour. Then we installed custom water jackets on our giant copper stills to better control the distillation. It's tricks like this that mean we can pick the fruity characters we like and keep each batch consistent.
Then come the barrels.
We go local. We source barrels from wineries in the nearby Yarra Valley and Barossa Valley so they keep their fresh red wine flavour profile. Then, they’re lightly charred or steamed. Often, the barrels are still wet with wine when we fill them.
For us, it's all about the flavour. As we fill our barrels at a lower alcohol proof than other single malts, our whisky takes in all the more red wine fruit characters and tannins.
Next, Melbourne’s intensely reactive climate gets to work. A far cry from the sunny Australian stereotype, Melbourne is famed for experiencing ‘four seasons in a day’. Bad news for beachgoers, good news for whisky. Fluctuating weather makes Nova work hard in the barrel, extracting maximum flavour from the wood in just a short time. We call this elemental maturation.
And it’s why we couldn’t make Nova anywhere else.