Morris Signature

Nose: Malt, leather, sherry, golden syrup, vanilla, caramel, dark dried fruits, roasted nuts, orange peel, over-brewed black tea, blackstrap molasses, and licorice. An intense, perhaps overly intense, nose with a definite sulfur note. The aroma in the dry glass is earthy leather. There's a funky, rum-like quality, and also a suggestion of brandy. As the bottle level decreases, the nose shifts towards a less heavy, syrup-dominated profile. Palate: A sweet, malty arrival with very noticeable hints of oak and the sulfur is present again, though less so than on the nose. Initially, it was all syrup, toffee, and fortified wine, but it has become drier with oxidation. Notes include dark fruits, red berries, canned peaches, burnt Christmas pudding, dark chocolate, treacle, kirschwasser, and a tiny hint of char. The texture is dense and heavy. Finish: Medium to long, with malty, grapey cereal, a tang of spice, a hint of char, and a faint rubbery note in the aftertaste. This is a substantial whisky but it lacks subtlety, and there's a flaw in either the distillate or the casks. It was highly anticipated locally, but I didn't expect such an overwhelming whisky. It reminds me of a rather industrial version of Glenrothes, which is not a compliment. The nose was initially winey and leathery with strong rum and brandy aromas. These notes have lessened with time and the decreasing bottle level, making the whisky less 'busy,' but it has undeniable and unpleasant sulfur notes. The palate has changed less. Morris of Rutherglen is a highly respected Australian winery specializing in fortified wines, crafting award-winning liqueur muscat, tokay, and sherry (apera) since the mid-1800s, so they have extensive knowledge of heavy wines and an almost inexhaustible supply of top-quality fortified wine casks. The winery also possesses a distinctive spirits still from the 1940s, originally used for fortifying their wines and mothballed about 30 years ago. It's an unusual hybrid of a pot still and a large column, though not technically a column still. It was recently reactivated to produce barley spirit, and this whisky is among the initial releases. The same still is used for both wash and spirit distillation. This is being released in large batches, in a 700ml bottle (great!) and at a very fair price. I'm very pleased to see a major winery with a good reputation enter the whisky business in this country; it can only benefit everyone. However, at present, this is not a particularly good whisky; in fact, it's somewhat monstrous and unfocused. Like many other Australian whiskies, it lacks subtlety and tends to bombard you with intense, funky aromas and flavors. At least it's not as overblown as some other recent releases have been. Average: 78/100 (2.75 stars).

NOSE: Wine, dried fruit, malt, leather, baking spice, Honey Nut Cheerios, and a hint of juicy fruit gum. It smells soft, sweet, nuanced, and lively. PALATE: Buttery malt, dark dried fruit, baking spice, graham cracker, vanilla taffy, light cocoa, and a subtle earthiness. This is enjoyable, straightforward without being bland, and engaging across the palate. FINISH: Medium, with buttery malt, dried fruit, and spice.

A bright, invigorating, and cheerful nose with honeyed malt spirit. The flavor profile is concentrated, potent, and leans towards a sweet biscuit character. Both woodiness and shortbread equally coat the palate. The finish is moderately long, concluding with a semi-dry sensation. In summary, this is a respectable and enjoyable single malt that possesses heritage and skill. It earns our approval.

Given my limited knowledge of Australian whisky, I feel hesitant to review this. The aroma was not appealing to me.

Pleasantly sweet, this whisky is quite mellow and simple to drink. It lacks any smoke or saltiness and is very smooth.

Smells of orchard fruits and dark cherries. Tastes of marmalade and berry jam, with a dry red wine finish.