From the producer:

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 come the barrels. We go local and 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.

Next, Melbourne’s intensely reactive climate gets to work. A far cry from the sunny Australian stereotype, the infamous ‘four seasons in a day’ makes Nova work hard in the barrel, extracting maximum flavour from the wood in just a short time. We call this elemental maturation.

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.

Our signature single malt whisky which has received several global awards, but the real gold is in the bottle.