Smith's Angaston Whisky

12-YEAR-OLD WHISKY RELEASE

Discover the nuances of cask on aging beautifully refined whiskies.

Available in strictly limited numbers, and at a limit of 1 bottle & 3-pack per customer.

Wine discounts & promotions do not apply to Whisky.

 

Muscat Cask​ 

A rich and textured aged whisky with classic flavours imparted by an ex-Muscat cask. Sweet and round with fruitcake spice, raisin fruits and caramelised figs. Pretty aromatics with smooth caramel notes. ​ 


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Bourbon Cask​ 

A finely aged whisky with spicy oak flavours imparted from an ex-Bourbon cask. Christmas cake spice, marmalade and orange peel notes. Very smooth with crème brulée and candied sweetness. ​ 


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New French Oak​ 

A long and refined whisky with defined character imparted from our Yalumba-coopered New French Oak barrique. Soft notes of baked bread, biscotti, popcorn and malt, with warm cinnamon spice. ​ 


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Smith’s Angaston Whisky


At the Yalumba winery in Angaston, we are fortunate to have our own on-site cooperage and Pot Still, enabling our Distiller Kevin Glastonbury a great amount of choice and control.

For a brief period of time, from the early 50’s to early 70’s, Samuel Smith & Son sold a product called Smith’s Imperial Vat Whisky. It was therefore a historic moment when in 1997, Smith’s fired up the old pot still and ran a charge through to produce the Angaston single malt whisky. Two charges took place in 1998 and 2000, before the distillery was de-commissioned in 2001. It was then re-commissioned for a further five charges in 2011, 2014, 2017, 2021 and 2024.

With small and infrequent releases of beautifully aged single malt whiskies, Smith’s has gathered adoration from whisky lovers near and far, and they all waited with bated breath for the next Smith’s Angaston Whisky release. Yalumba holds a unique resource of aged fortified casks, highly sought after by Australian whisky producers, imparting fine flavours of fruitcake spice, raisin fruits and caramelised figs. The distinctive bottles of Smith’s Angaston Whisky now adorn the cellars of collectors, and to taste this liquid gold is a moment to treasure.