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Solera is a whiskey for the senses. It smells better than most expensive candles you get at Christmas, and tastes better than most plum puddings. It feels simultaneously spicy and dry, and most importantly, it tastes like a creme brulee from a Michelin starred restaurant.
Gospel’s Solera is aged using Methode Solera. It’s a process of fractional blending first recorded in Spain in the mid-1800s. Despite the old world distilling process, it’s right at home in the new world of contemporary whiskies; case in point it won Silver at the 2020 San Francisco World Spirits Competition - the highest awarded medal for an Australian Rye Whiskey.
Here’s a brand that’s difficult to write about without overusing the word, “only”. The Gospel is run under the watchful eye of Master Distiller, Ian Thorn - who also happens to be the only Australian to hold that title. It is also the country’s only dedicated rye whisky distillery. They only source their rye from a single location in South Australia from only one farmer. And finally, this gift from God, only uses recycled packaging.