Yet to be broached...single malts

[Cloth Ears]

I was having a look through my cellar and the drinks cabinet last week and found some unopened bottles

(top - under 50%abv) Edradour 10YO; Chief's Son Imperial Stout; Chief's Son 2020 Distillers Select; Chief's Son Standard (Release 1); Chief's Son The Tanist; Chief's Son Single Barrel 05; Chief's Son Single Barrel 69; Chief's Son Imperial Porter; Chief's Son Single Barrel 001; Archie Rose Single Malt
(Bottom - over 50%abv) Chief's Son Pure Malt; Chief's Son Standard (Release 1); Chief's Son Single Barrel 58; Chief's Son Standard 200ml; Chief's Son barrel tap (64% single cask - 100ml); Chief's Son barrel tap (63% single cask - 100ml); Ardbeg Uigeadail; Paul John Classic

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Hellyers Road Henry's Legacy; Hellyers Road Original; Lagavulin 8YO; The Balvenie 15YO; A Cadenhead's bottling (at 23YO) of a 1997 Cradle Mountain whisky (the first Australian whisky concern) and a Yamazaki Distiller's Reserve.

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[Mahmoud Ali]

Very interesting, I've not heard of either Chief's Son nor Archie Rose. What can you tell me about them.

Mahmoud.

[Cloth Ears]

Young upstarts. Their websites probably tell most of the story. Archie Rose won the worlds best Rye whisky at the WWA last year, but were originally a gin distiller. Chief's Son has won Australia's best 'No Age Statement' single barrel the past two years and were always only going to be a single malt distiller.
https://archierose.com.au/journal/
https://www.chiefsson.com.au/handmade/
Needless to say, I'm only about 20 minutes from Chief's Son - Archie Rose is in Sydney - so that's where I'm more likely to visit.
Chief's Son is basically a much fuller mouthfeel than any other whisky I've tasted. Probably as a result of the unique still. They also pay careful attention to barrel consistency for their Standard, Pure Malt and Sweet Peat releases. And they've managed to grab a number of interesting barrels from local beer and wine makers for some very interesting 'barrel expressions'. It's interesting that a 20 litre barrel of their whisky only needs 9 months to have basically the same barrel flavour profile as a Scotch whisky gets in 10-15 years - a result of our temperature variability. So Stuart has to keep on top of the aging process (most are in 200l barrels) - as he says, "it's a dirty job, but someone has to do it!" I've volunteered, but no cigar as yet...