Two-Fold was our chance to forget compromise. To make a whisky that was as affordable and approachable as we wanted, we had to tear up the rule book (a renegade act we relished, we’ll admit). It was worth every effort for this double grain whisky.
Unconventional doesn’t stop at how we make Two-Fold either, try sipping Two-Fold with tonic and you’ll rethink the G&T for good.
Nose / Bright red berries coated in buttery vanilla spice.
Palate / Imagine a smooth, rich caramel dessert balanced by tropical fruit.
Finish / Delicate and long. A delicious, dry finish from a faded sweetness.
It all started with a question. How would our ideal whisky taste? It’d be easy-drinking, versatile and, most importantly, delicious. We chose two quintessential Aussie grains. First, for depth, malted barley. This new make spirit is the exact same as our Nova. Inspired by the craft beer scene, we ferment our barley with brewers’ yeast for extra fruity characters.
We balance this with a spirit made from aromatic and dry wheat. Then it’s time for each whisky to mature separately in the barrel.
We carefully select barrels from vineyards making great Aussie reds like shiraz, cabernet and pinot noir. These give our new make spirit tasty fruit, caramel and spice notes.
To keep as much of a fresh red wine flavour profile as possible, we source barrels from just a day’s drive away. We either lightly char or quickly blast barrels with steam. Many are still wet with wine when we fill them.
Then, it’s time for Melbourne’s climate to shine. Or, rather, rain and shine in a wildly unpredictable way. Melbourne’s fluctuating climate means Two-Fold extracts more flavour from the barrel in a much shorter time than is traditional. After just three years, both barley and wheat whiskies are ready to be expertly combined.