When brainstorming for their new whisky, the team at Adelaide Hills Distillery wanted to create something uniquely Australian and different. Their focus was to innovate and not replicate. The name for their whisky comes from the distilling process. 78° is the boiling point of alcohol, water boils at 100° so 78° is the magic number letting them distill.
The resulting whisky has aromas of vanilla and caramel blended with dried fruits – apricot and fig. Subtle notes of bready like items such as freshly baked Christmas cake. Flavours of chocolate crackle cake flow across the palate with toasted muesli blended with banana and dried apricot. The finish continues with the Christmas cake, offering spicey notes with a spike of vanilla and sweet caramel at the end. The nose is bready – or is it biscuity? Think Monte Carlos or flourless orange cake. The palate is medium bodied, silky and pure with low key spices, hinting at green barley, lemon butter, jaffas and orange pith through the finish. Unlike any other whisky we’ve tasted. limited 2000 bottles on offer. 44% Alc./Vol.