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Whisky made in the wild weather of Melbourne, which helps draw out its signature fruity flavour. Only ingredients sourced on a day's drive from the distillery are used – even the red wine casks that it's aged in come from nearby vineyards.
Only 3 left in stock!
|Type||Whisky & Whiskey|
Having grown up in Melbourne surrounded by a big Italian family, Starward founder David Vitale began with a simple vision: to create a distinctly Australian whisky that felt equally at home shared with loved ones around the dinner table, as it did with strangers across the world.
Left-Field is crafted at the award-winning Starward distillery from ingredients local to Melbourne – Australia's acclaimed foodie capital. The single malt is matured in 100% French oak barrels, sourced from local wineries, which impart a rich, spicy mouthfeel, enhanced oak character and juicy wine fruit flavours – ones that shine when mixed into cocktails.
The smooth, approachable, progressive style also makes it a wonderful whisky to share with good friends and good food. Serve it alongside boards of antipasti as a starter, with a main course of succulent roast chicken, or sip neat with a sweet dessert.
Nose: Fruity notes come from tannic red apple skin, strawberry laces, apricot jam, orange peel, fresh raspberries and mango slices in juice. Alongside them is a dusting of cacao powder, oaky vanilla, ginger beer, a little charred chilli pepper, then demerara sugar, maple syrup, nougat and milky coffee. Around the edges, toasted almonds and marzipan make an appearance, with some fresh nutmeg grated on top for good measure.
Palate: Through a core of winey-woodiness, there’s PX-soaked sultanas, ginger cake, more of that beautiful mealy maltiness and some tartness from cherries and cranberries. There’s also blackcurrants, dark chocolate and liquorice, as well as rye bread, stewed orchard fruit, aniseed and caramel.
Finish: Some of those tropical and darker fruit notes echo into the finish, which also has a tang of balsamic vinegar, a sprightly touch of peppermint and more of that red wine funk.
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