23rd Street’s Australian Single Malt proves world-class whisky doesn’t need a $300 price tag
23rd Street Distillery has just been named Australian Distillery of the Year at the 2026 New York International Spirits Competition after its Australian Single Malt Whisky took Double Gold with 96 points – the highest whisky score of the competition, ahead of more than 500 whisky entries from 39 countries.
The judging placed it alongside global whisky benchmarks including Glenmorangie Signet, Glenmorangie 18 Year Old, Highland Park 15 Year Old, The Glenrothes 18, Bruichladdich 18 and Crown Royal 31 Year Old – all of which retail for two to three times the price. The achievement is more than an award. It is another sign that Australian whisky has matured into one of the country’s most exciting premium categories.
Set inside a restored 1914 distillery in Renmark, 23rd Street draws on the Riverland’s warm climate, historic copper pot stills and locally grown Australian barley to create whiskies with a distinctly Australian identity. Unlike Scotland’s cooler climate, the Riverland’s warm summers accelerate the interaction between spirit and oak, developing richness and complexity while maintaining elegance and balance.
“We’re blown away! This recognition is built on beautiful Australian ingredients, hard work and a constant drive to refine what we do,” said Paul Burnett, Head Distiller at 23rd Street Distillery. “Our focus on maturing in a variety of oak types and finishing in old fortified barrels brings a depth and complexity that truly defines our whiskies. To be recognised alongside the world’s best is something we don’t take lightly. It’s a real milestone for the brand and a reminder that you can push boundaries while still keeping exceptional spirits within reach. Time to raise a glass.”
The recognition marks the second consecutive year 23rd Street has been named Australian Distillery of the Year, while its Australian Single Malt Whisky and Australian Whisky have also secured back-to-back international medals. The award-winning Australian Single Malt Whisky and Australian Whisky are available nationally through Dan Murphy’s, BWS, Liquorland and selected independent retailers.
23rd Street Australian Single Malt Whisky
700mL | 46% ABV | RRP $108
Australian Single Malt Whisky is crafted using barley grown on Kangaroo Island and matured for a minimum of three years in American oak ex-bourbon barrels. Golden amber in colour, it opens with elegant aromas of toffee, lifted fruit and delicate vanillin oak with an evocative hint of wine cellar. The palate is full and lightly sweet, with citrus, apricot and malted milk, finishing with butterscotch oak and lingering warmth.
23rd Street Australian Whisky
700mL | 40% ABV | RRP $72
23rd Street Australian Whisky is crafted from a blend of premium Australian barley malts and distilled through 23rd Street’s historic copper pot stills. Matured in ex-bourbon American oak and richly seasoned tawny barrels for a minimum of two years, it delivers aromas of citrus, orange blossom and caramelised fruit. On the palate, sweet oils and biscuity malt are framed by vanillin oak before dark chocolate spice, roasted nut and toffee notes unfold into a lingering, creamy finish.
SUGGESTED SERVES
23rd Street Old Fashioned
Ingredients
60mL 23rd Street Australian Whisky
1 bar spoon Cawsey’s sugar syrup
2-3 dashes orange bitters
Orange peel to garnish
Method
1. Add all ingredients except garnish to a mixing glass
2. Add ice and stir gently for 10 seconds.
3. Coat glass rim with orange peel.
4. Add ice to rocks glass and gently strain over ice.
5. Garnish with orange peel.
23rd Street Whisky Sour
Ingredients
60mL 23rd Street Australian Whisky
15ml Cawsey’s Sugar Syrup
30mL Lemon juice
30mL Aqua Faba
Dehydrated orange to garnish
Method
1. Fill cocktail shaker with ice
2. Add all ingredients into a cocktail shaker, except for garnish
3. Shake for 10-15 seconds.
4. Strain into a chilled cocktail glass
5. Garnish with dehydrated orange.
23rd Street Whisky Highball
Ingredients
60mL 23rd Street Australian Whisky
150mL Bickford’s Soda Water
Lime wedge to garnish
Method
1. Fill a highball glass with ice
2. Pour whisky over ice.
3. Add soda water and garnish with lime wedge.