Native to Western Australia, the Jarrah tree – the hardest of hardwoods – can live for a thousand years. Goodradigbee’s Jarrah has a young nose but is genuinely surprising on the palette. It converts a generous sweetness with honeysuckle, stone fruit, and apple with hints of spice. Jarrah responds well to ageing.
We didn’t set out to be different for the sake of it. We simply wanted to make quality spirits that had unique provenance; to produce a singular Australian taste quicker and deliver it with flair.
Our (patent pending) accelerated maturation cubes, built from these unique Australian hardwoods, have a much higher wood-to-liquid volume than a barrel, so more wood equals more flavour and the colour of a 10-year-old single malt whisky in just eight weeks.
The Australian hardwoods we chose, most of which come from our alpine areas, are hard and dense because of the weather extremes. Unlike oak, which is effectively a ‘wet’ wood to begin with, our hardwoods react violently with the liquid, cracking and opening up, absorbing the liquid. The results are single malt spirits and wood-infused gins that are sweet, complex, delicious and revolutionary.