Starward Single Cask 2017 - The Heart Cut #14 Whisky | 500ML

The Heart Cut #14 (and #15) takes us to Australia, to Starward Distillery in Melbourne. The single cask the brand selected was aged in a fresh red wine barrique from the Barossa Valley and crafted from American oak. Most red wine casks used in whisky are emptied, dried, and shipped. Starward uses them fresh, giving the whisky that extra layer of vivid, vinous character. Bottled at a bold 55%, it’s big on ripe red fruit, creamy oak, and all the chewy sweetness you’d expect from a Shiraz-soaked cask that hasn’t travelled far from grape to grain.

Starward Single Cask 2017 - The Heart Cut #14 Whisky | 500ML Tasting Notes

Nose: Bright redcurrants and dried apple slices on the nose, lifted by rose petals and a touch of sun-warmed hay.

Palate: Chocolate-covered raspberries, sticky vanilla sponge, and crumbly digestive biscuits, balanced with a lick of golden syrup and toasted coconut. As it develops, soft maltiness – like warm porridge with dates.

Finish: A long, gently spiced finish of cinnamon, cacao, and raspberry jam on toast.

Distillery Information

Melbourne’s own David Vitale was inspired to create a spirit that reflected his hometown’s famed ‘four seasons in a day’ temperature swings and captured the production values and craft of a city surrounded by some of Australia’s leading wine regions and regarded as the microbrewing capital of Australia. The brand currently works out of a purpose-built distillery in Melbourne’s Docklands Precinct, which was established in 2016. This move allowed Starward to double its capacity to 50,000 nine-litre cases annually. The distillery also features on-site maturation warehouses and state-of-the-art visitor facilities including a bar. The tools and ingredients to create an authentically Australian whisky include barley sourced from between Hunter Valley in Northern Sydney and the Adelaide Hills and apera and red wine casks from Victoria to mature the whisky. The distillery refers to the amount of time a whisky spends in cask as ‘Melbourne years’, which refers to the phenomenon that occurs when whisky is aged in a warmer climate, which affects the maturation process and has the apparent influence of accelerating it.

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