The Grove had help from the Hudson Distillery in New York, in creating Australia’s first corn whiskey and mash infused Canadian Maple Syrup. Made in smaller batches, using 70% corn, 20% rye and 10% barley, the secret comes in the way it is produced – with real Canadian maple syrup placed in the barrel for months after the spirit is aged and removed. Once the maple syrup is removed, the spirit is returned, allowing a subtle maple infusion to occur. Produced and aged using brand new charred American Oak barrels custom made by an Australian coopersmith to the Distiller’s orders – heavy, alligator char. These small 50L barrels give this award-winner a distinctively smoother quality to rival Bourbons aged 4-5 times longer. The warm maple aroma draws you into a wonderful finish and balance of flavour.
At its best served neat or over ice.
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We have a deep love for craft that’s inspired by Margaret River Wine Country. There’s something special about this place. At The Grove, we don't mess with the classics. Time is on our side, producing small-batch quantities of the finest, smoothest corn mash whiskey in Australia.
Here in the sub-region of Wilyabrup, we are bound by the ocean on three sides creating high annual rainfall. We capture the rainfall on-site and triple filter it before adding it to our small-batch corn mash whiskey.
Every barrel we use tells the story of the spirit it nurtured, and when we're making our Kentucky-style bourbons, only the best barrels will do. We source Virgin American Oak barrels, that our Australian cooper-smith heavy chars. We dilute the spirit to 60%ABV before entering it into the barrels for ageing. Allowed to mature over two plus years in the Mediterranean climate that is quite similar to Kentucky.
We hand-bottle everything before it’s sent out, winning awards both locally and nationally for what we do here. This is the spirit of the Grove, it’s bravery, it’s not being satisfied with normal, it’s making bloody good spirits while having a good time.