Former engineers who dabbled in distilling are now using local grain to cater to rye whiskey enthusiasts around the world.
Making whiskey from rye, says Andrew Fitzgerald, is the best way of expressing the unique character of where the grain is grown.
The rye that Fitzgerald and co-founder Ben Bowles uses for almost all the whiskeys under their label, The Gospel, comes from a single farm in Pinnaroo, in South Australia’s Mallee region. It’s arid, broadacre farming country that produces small, intensely flavoured grains, which in turn produces intensely flavoured whiskey., we had aspirations to take the brand global,” says Fitzgerald.
The grains need to be milled differently and fermented differently . It’s also distilled and matured differently. Some of these experiments are released under the very limited Gospel Projects label. The last release, called Legacy Rye, was a particularly rich expression made mostly with rye, plus corn and barley . The newest is High Wheat, bottled for the Apollo Inn in Melbourne and with about a third malted wheat in the grain bill.Fitzgerald pours me a taste of a new, small-batch whiskey destined for release next year, probably under the Projects label.
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