The Grove had help from the Hudson Distillery in New York, in creating Australia’s first corn whiskey and mash infused Canadian Maple Syrup. Made in smaller batches, using 70% corn, 20% rye and 10% barley, the secret comes in the way it is produced – with real Canadian maple syrup placed in the barrel for months after the spirit is aged and removed. Once the maple syrup is removed, the spirit is returned, allowing a subtle maple infusion to occur. Produced and aged using brand new charred American Oak barrels custom made by an Australian coopersmith to the Distiller’s orders – heavy, alligator char. These small 50L barrels give this award-winner a distinctively smoother quality to rival Bourbons aged 4-5 times longer. The warm maple aroma draws you into a wonderful finish and balance of flavour.