Triple Smoked is the smokiest whisky Archie Rose has made, a limited release from the Rosebery distillery in Sydney that sets out to capture smoke in a way that is distinctly Australian rather than borrowed from Islay peat.
The smoke comes in three layers, all drawn from native stringybark timber. The malted barley is smoked, the casks are smoked, and even the water used in production is smoked, so the character is built into the spirit at every stage rather than added at the end.
Expect bonfire embers and smoked charcuterie up front, backed by rich oak, roasted macadamia and a bright note of charred lemon. It is a big, savoury dram best taken neat or with a few drops of water, and it pairs well with smoked meats and hard cheeses.