Australian Whisky.

Our Whisky Process

What makes our whisky so different?

We utilise both modern and traditional brewing techniques to produce a whisky wash that is packed full of flavour, using a range of coloured toasted malts to add complexity to our new make spirit with notes of caramel, dark berries, and tropical fruit.

We also produce a traditional wash with a single-origin malted barley and traditional mashing regime.

We create a range of whiskies, including classic single malt, rye, wheat and even oat whisky for a wide range of flavours and tastes for customers. We also the produce our Australian un-spiced rum, made with whisky backset and quality molasses - which is being aged as you read.

For our yeast, we use a multitude of yeast varieties in our fermentations to enhance coveted fruity esters and transform them from the wash, through the still, and into the distillate.

Our fermentations are given a full 7 days to develop its character before the alcohol is stripped off in our uniquely shaped copper pot still.

Our still is tall, sleek, and some might say sexy, having a round onion just above the boiler with an extremely tall tapered neck and an inclined Lynearm - All this translates to a massive amount of passive reflux making our final new make distillate lighter, fruitier and just right for the Australian climate.

Barrels & Blends

Our barrels are sourced from all parts of the globe with the majority of our new make whisky going into Virgin American white oak barrels which are toasted and charred to three different specific levels delivering those familiar sweet vanilla, toffee, butterscotch notes. These customised barrels combined with various ex-wine and other casks of varying wood types is what makes all our whiskies so unique.

Virgin Serbian oak is also extensively used, again with proprietary toasting and charring levels smacking down a spice bomb of cinnamon, clove, and allspice, mellowed with a side of vanilla.

We also have a large range of the usual suspects including barrels that previously held Oloroso, Px, Port , Bourbon, Sherry, Red wine, Muscat, Apera, and Tawny.

Our Barrel sizes include 50L, 100L, 200L, 225L, 250L, 300L, 500L, with 90% of all new make going into full format 200L barrels.

We have also recently started filling a limited number of barrels produced from Cherry, Acacia, Mulberry, and Ash Wood.

Barrels are shaved, toasted, and re-charred all in-house for ultimate control over flavour, with some barrels being given our special loaded barrel treatment with the addition of barrel seasoning after the re-coopering process has been completed. This ensures a whisky thats rich and full of bold flavour.

The whisky when added to the barrel is then broken down with a state-of-the-art Grander Water system so we can add the purest water possible.

All these barrels are currently asleep and will not be disturbed until we are satisfied that the alchemy of time has played her part in the full maturation of our Whiskies.

Once the barrels are racked into our bond store they are continually moved from the bottom to higher racks to take advantage of the natural temperature fluctuations which will accelerate or slow down the oak extraction rate depending on the time of year.

On a final note - whilst our whisky is sleeping we play it high resonance Solfeggio frequencies, mostly 528Hz to help with the mellowing process. (Spooky Shit.) We might be wasting our time, but why the hell not?