Cask Nº NS0001

The Navigator16 Year Old

¥73,500 JPY
¥0 JPY ¥73,500 JPY

An American oak marriage, made to sit naturally alongside food. Tracing a journey back to our origins, and a gastronomic vision for Australian whisky.
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“Delightful. Layers of fruit, vanilla, biscuits, spice and brine in harmony. Sixteen years in oak has not diminished the spirit; the cask supports rather than overshadows. Crafted with food pairing in mind, its briny character draws out umami and savoury notes, while the full body and creamy texture carry richness and welcome acidity. American Oak refill and first-fill Bourbon casks have delivered a whisky of texture, balance and nuance.”

Heather Tillott, Director of Whisky Creation

The perfect whisky for food pairing

Where many whiskies are framed as after-dinner indulgences, Navigator looks elsewhere: to long lunches, shared plates, seafood pairings and unhurried conversation. It reflects the original gastronomic vision that inspired the distillery’s founding on Hobart’s historic waterfront - a whisky made not to stand apart from food, but to sit naturally alongside it.

The resulting whisky is full-bodied and textural, with an oily, creamy mouthfeel that gives weight, richness and presence across the palate. Bright lemon and broad orange bring lift, layered over vanilla, buttery shortbread, walnut and gentle spice. A subtle briney undertone runs through the whisky and into a long, viscous finish, where tropical fruit, nougat and soft converge. That interplay of oiliness, citrus brightness and savoury salinity makes it a natural partner for seafood - from freshly shucked oysters and sashimi to grilled scallops, lobster, or rich white fish finished with butter and lemon.

Cask Info

Cask Type American Oak Ex-Bourbon and Refill Marriage

Cask Nº

Age 16 Years

Filled On

Decanted On

Bottles 1372

Alc/Vol 47.2%

The Navigator 16 Year Old limited edition

Tasting notes

Nose

Lemon cream biscuits, waxy florals and dried apricot open the nose, with orange, vanilla sponge, nougat and almond beneath. Hints of Kampot pepper, nutmeg, toasted coconut and banana in brown butter add depth.

Palate

Full-bodied, thick and creamy in texture. Broad orange and bright lemon lead into lactic richness, walnuts, buttery shortbread, ginger spice and a touch of cinnamon.

Finish

Passionfruit, lychee and dragonfruit lift the finish, followed by nougat, shortbread and buttercream. A subtle brine emerges with salted peanut brittle and ripe pineapple, carried by a long, viscous texture.