82 Proof (ABV 41%)
Our signature single malt whisky which has received several global awards, but the real gold is in the bottle.
What awards you ask … well recently we’re the Gold medal winner at San Francisco World Spirits Awards 2020 + 2019, got 92 points from Wine Enthusiast and 91 points from Wine Advocate and Whisky Cast!
Our signature single malt is a deliciously balanced and bold whisky for sharing and mixing. Nova is matured exclusively in red wine barrels from wineries making great Australian shiraz, cabernets and pinot noirs.
Nova borrows from tradition but breaks away from it too. This whisky’s distinctly delicious flavour all starts with our new-make spirit.
We double distill our single malt whisky using Australian malted barley. Borrowing from the craft brewing scene, we ferment our barley with brewers’ yeast for an extra bold flavour.
Then come the barrels. We go local and source barrels from wineries in the nearby Yarra Valley and Barossa Valley so they keep their fresh red wine flavour profile. Then, they’re lightly charred or steamed. Often, the barrels are still wet with wine when we fill them.
For us, it’s all about the flavour. As we fill our barrels at a lower alcohol proof than other single malts, our whisky takes in all the red wine fruit characters and tannins.
Next, Melbourne’s intensely reactive climate gets to work. A far cry from the sunny Australian stereotype, the infamous ‘four seasons in a day’ makes Nova work hard in the barrel, extracting maximum flavour from the wood in just a short time. We call this elemental maturation.
And it’s why we couldn’t make Nova anywhere else.
Whisky for a curious, food-obsessed generation.
We're made in Melbourne. Not the outback. Melbourne is the foodie capital of Australia, where we ditch the airs and graces and focus on flavour instead.
That's why we use red wine barrels to mature our whisky. We source all our whisky ingredients from just a day's drive away. Then, in the wildly varied Melbourne weather, our whisky draws out its signature fruity, delicious flavour in just three short years. We call this elemental maturation and it's why we couldn't make our whisky anywhere else.
Rules aren't our thing usually. But there are a few guiding principles we stick by.
The first is flavour.
We chose Australian malted barley, fermented with brewers' yeast for Nova and Solera because of the tropical fruit character it gives to our whisky. Then for Two-Fold, wheat's dry, aromatic character offered perfect balance.
The next is provenance.
We source every ingredient from just a day's drive away. By working closely with growers, winemakers, farmers, traders and maltsters we keep an eye on new varieties to make sure Starward produce is the best quality produce possible.
We carefully select barrels from nearby wineries for a minimal intervention approach. As it's a quick turnaround between barrels being disgorged then filled with our whisky, barrels only need a quick cleansing blast of steam or light char before being filled with spirit.
Australian winemakers had the audacity to take on the old world of wine. So why couldn't we do the same with whisky?
Whiskies had used wine barrels as a starter or a finisher before. But no-one had clocked the packs-a-punch flavour you can extract from full wine barrel maturation. We felt it was time to go big, or go home.
We carefully select wine barrels that are soaked in flavour. Think bold, full-bodied Aussie reds like shiraz and cabernet for Two-Fold and Nova. Or rich fortified Apera for our Solera.
Then, Melbourne's weird and wonderful weather takes over. Blasts of arctic breeze from the south and harsh desert winds from the north have given our city a reputation for experiencing 'four seasons in a day'. The weather does incredible things to our whisky, as the fluctuating temperatures means our whisky interacts with the barrel at a much more rapid rate than it would in Scotland. It's also a lot drier here, which increases our whisky's ABV instead of decreasing it. This means the weather would ruin our drop if left for much longer (trust us, we tried).
David Vitale is our founder and he started this mighty adventure with a simple vision; to create a uniquely Australian whisky we can offer the world with pride.
Growing up in Melbourne, in a big Italian family, he's always been food obsessed without ever getting too serious or formal about it. He wanted to make a whisky which feels right at home at those moments spent around the dinner table.
It seems obvious now that all the ingredients for a modern Australian whisky were close by. But, in 2007, when he first started, the idea of an approachable, affordable Australian whisky - served neat or as a cocktail with food - was a big leap of faith. David's early experimentation with Australian red wine and Apera barrels was him literally putting in all his (neutral) spirit into them. That's how something great starts, right?
Nose / Like we took bright flavours of red berries and orchard fruit and coated them in soft oak spice.
Palate / Imagine a rich red berry pudding covered in vanilla, caramel and spice.
Finish / Balanced and long. The sweetness fades and the delicious flavour goes on.
Gold medal winner at San Francisco World Spirits Awards 2020 + 2019, got 92 points from Wine Enthusiast and 91 points from Wine Advocate and Whisky Cast!
COFFEE MANHATTAN WHISKY RECIPE
20ml Sweet Vermouth
5ml Coffee Liqueur
Orange twist garnish
Add all ingredients into a mixing glass and stir. Strain out into a chilled coupe and garnish with an orange twist.