Drink of the Week: Morris Australian Single Malt Whisky

Single malt whisky is no longer strictly a kilt-and-bagpipes kind of thing. Japanese malts have been turning whisky drinkers’ heads for years. Distillers in Taiwan and India have similarly started filling the world’s whisky glasses. And recent changes in the regulatory landscape have carved out a space for the burgeoning ranks of American malt whisky distillers. But as drinkers look around the globe for the next big dram, it’d be wise to keep the antipodes in sight, thanks to the strong showing evinced by bottles such as Morris Australian Single Malt Whisky.

This Australian malt began appearing stateside in September, joining a small but growing range of whiskies from Australia and New Zealand. Australia’s long had a strong culture of making wines, and the Morris family entered the fortified wine trade in 1859. Along with the Casella family, in 2016 they united as the Copper & Grain Distilling Co., and later that year began whisky production using a recommissioned hybrid still from the 1930s at a distillery in Rutherglen, Victoria, roughly 175 miles northeast of Melbourne.

Made with Australian barley and matured in ex-wine barrels (both American and French oak) reconditioned at their own cooperage, the whisky is then finished in fortified wine barrels. On the nose, the whisky bursts with aromas of orchard fruit and marmalade. The palate is layered with rich flavors of red fruit and cocoa, and the finish lingers with an intensity of dried figs and honey. $59.99, topshelfwineandspirits.com