A heritage ryecorn is the chief ingredient in Backwoods' Wild Rye whisky. It delivers an earthy, fresh rye bread aroma, toasty/biscuit like sweetness and a classic dry, spicy finish.
 
The mash bill also includes barley for sweetness and wheat for nuttiness. Finally, a small amount of chocolate malt that lingers on the pallet urges your next sip.
 
Tasting Notes: Aromatic and doughy on the nose, with a earthy mouthfeel of hazelnuts and fresh toasted bread followed by a long nutty finish with moderate pepper spice.
Recent Awards: Bronze Medal, 2019 (Royal Australian Spirit Awards)