Australian
Whisky.
Our small-batch releases draw on the breadth of unique barrels on our Wall of Whisky to create truly individual drams — for die-hard whisky drinkers and those just starting their Australian spirit journey.
Distilled & matured in RowvilleOur Whisky Process
What makes our whisky so different? Modern and traditional brewing, a long fermentation and a still built for lightness — every step is chosen for fruit-forward character.
The Wash
Coloured, toasted malts add complexity to our new make, bringing notes of caramel, dark berries and tropical fruit. Alongside it, we brew a traditional wash from single-origin malted barley on a classic mashing regime.
The Yeast
We ferment with a multitude of yeast varieties to build coveted fruity esters, then carry them from the wash, through the still and into the distillate.
Fermentation 7 Days
Every fermentation is given a full seven days to develop its character before the alcohol is stripped off in our uniquely shaped copper pot still.
The Still
Tall, sleek and some might say sexy — a round onion above the boiler, an extremely tall tapered neck and an inclined lyne arm. The result is a huge amount of passive reflux, making our new make lighter, fruitier and just right for the Australian climate.
The Styles
Classic single malt, rye, wheat and even oat whisky — plus our Australian un-spiced rum, made with whisky backset and quality molasses, ageing as you read.
Barrels & Blends
Our barrels come from all parts of the globe. Each is shaved, toasted and re-charred in-house for ultimate control over flavour — and some get the special Loaded Barrel treatment, seasoned after re-coopering for a whisky rich and full of bold flavour.
Virgin American
White Oak
Where most of our new make goes — toasted and charred to three specific levels.
Virgin Serbian
Oak
Proprietary toast and char levels, mellowed with a side of vanilla.
While It Sleeps
Our barrels won't be disturbed until we're satisfied the alchemy of time has played her part in the full maturation of our whiskies.
Pure Water
Whisky going into barrel is broken down with a state-of-the-art Grander Water system, so we're adding the purest water possible.
Always Moving
In the bond store, barrels move from bottom to higher racks — using natural temperature swings to speed up or slow oak extraction through the year.
Hand-Finished Casks
Every barrel is shaved, toasted and re-charred under our own roof before it's ever filled.
528Hz
While our whisky sleeps, we play it high-resonance Solfeggio frequencies — mostly 528Hz — to help the mellowing.
We might be wasting our time. But why the hell not?
The Wall of Whisky
A taste of what's to come — premium Australian whisky, resting until it's ready.
