Left-Field in a single malt from Australian distillery Starward that was designed to be a smooth, approachable dram. The whisky was matured in 100% French oak barrels, which previously held Australian red wine. Bottled at 40% ABV, Left-Field is a Double Gold medal winner at the San Francisco World Spirits Awards 2022.
Tasting Notes
Nose : very fruity with notes of voluminous red wine, cherries, a bit of wood
Palate : tasty, sweet juicy red fruits, pleasant light wood note, very drinkable with a slight creaminess
Finish : long, mild, a lot of fruity notes remain in the mouth
About Starward
David Vitale grew up in a large Italian family in multicultural Melbourne, well known for its innovative food culture. You could almost say that Melbourne is obsessed with food. David ultimately set his mind on making an Australian whiskey. Since winemakers have already managed to create a piece of the old world in Australia, why shouldn't the same be possible for whiskey? In addition, wine barrels have previously been used to either store or finish whiskey. Of course, David had to try it and after a few attempts he was successful. For its whiskeys, Starward uses Australian malted barley that is fermented with brewer's yeast. It gives the whiskeys a fruity aroma. The wine barrels used for storage are selected very carefully and are always full of aromas. In the final step, the whiskeys are only stored in Melbourne for three years. With arctic winds from the south and dry winds from the desert, Melbourne can experience all four seasons in just one day. Due to the strong temperature differences, the whiskey reacts much faster in the barrel than would be the case in Scotland. As Melbourne is also warmer, the whiskey tends to increase in alcohol content during storage rather than decreasing over time. For the Barossa Valley Single Barrel, Starward customers can choose their own barrel in which the whiskey was stored.
An increasingly popular brand in the west as time goes on
