The oldest Australian aged spirit ever released, and by some margin. The components for this incomparable brandy have lived a complex life. The oldest likely dates to 1953, while the majority of the parcels involved were distilled between 1970 and 1972 from varieties including doradillo, Pedro ximenez, palomino and sultana. The mahogany colour hints at the flavour in the glass. It smells of decades old tawny, Persian dates, marmalade and snow-white pebbles. It smells of old oiled cricket bats, rocky road chocolate and rose water. It fans out like a peacock’s tail on the palate. Viscous and luscious, bitter candied orange and caramelised apricot. It’s like inhaling the Barrel Halls, as the nutty rancio characters emerge and it just doesn’t stop, as hints of leather, cardamon, prunes and spice-rack linger. There’s light and shade, bright corners and dark corners. It’s hard not to get carried away when tasting an aged spirit with this level of depth and heritage. The kind of spirit that gives you goosebumps and makes the hairs on your neck stand up. One of the greatest achievements in Australian winemaking and distilling.

Luke McCarthy  – St Agnes – The First 100 Years

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