There are certain things we take for granted with whisky - American whiskey will mostly be new charred oak, Scotch will be ex-bourbon or ex-sherry, and the rest of the world will likely use ex-bourbon casks as a default for maturation. This leads to a generalization of taste, an expectation that certain flavors will always be there. 

When starting Starward Whisky, one of the first Australian whisky distilleries after Lark's start in 1992, Dave Vitale wanted something different. He found a calling card in using Australian red wine barrels. Notably, these were not charred, just toasted, since they were used for wine and not spirit. The same goes for the occasional Apera (Australian sherry) cask. 

The result was and is something totally new - a whisky that blended the grains of Australia with a four-seasons-per-day climate and an uncharred barrel. The results have been astounding, starting with the core Nova and Two-Fold range and continuing through single barrels and special finishes. 

Starward is proud of its Australian roots, and each decision along the way has been in keeping with that at the forefront. If you get a chance to visit Melbourne, take in the incredible food scene with a glass of Starward on the side - they are truly meant to go together. 

Thanks everyone for listening, and thank you to Dave for entering the Whiskey Ring!

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Starward Whisky

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