One of the mildly frustrating things about being a booze writer is coming across fantastic new drinks to recommend – and then discovering that they’re produced in such miniscule quantities or are snapped up by rabid collectors so quickly that by the time I get around to telling you about them, dear reader, they’re long gone.

This is one of the reasons I’m ambivalent about the Australian whisky industry. On one hand, I adore the plethora of small-batch, single-cask, high-quality bottlings I have the privilege to taste in my professional capacity: there's no doubt that there is some truly amazing whisky being produced in this country, and I’m lucky to try it. On the other, with my whisky drinker's hat on, I think it’s a shame that more people don’t get a chance to share the pleasure.