With cold dry winter winds from the south west and cool summer breezes off the Coral Sea blowing through the bond store, we have added new elements to the maturation process of Australian whisky making. Situated 405m above sea level, we enjoy wet summers with low pressure systems and sunny dry low humidity winters.

These weather elements, in combination with the thick masonry walls of our distillery building, mysteriously work together to create an environment for aging our Single Malt Whisky that can’t be easily explained. It’s the resulting whisky that tells the story.

Not to be rushed, our whisky will all be at least six years old with each bottle carrying an age statement. Slow aging in quality casks means that our Single Malt Whisky is in good company with some of Australia’s best whiskies.

Slow proofed and non-chill filtered

Our artisan Single Malt Whisky is non-chill filtered and slow proofed. By using time honoured methods we bring the whisky to bottle strength over many weeks by slowly and meticulously adding small amounts of our beautiful mountain water. It is then left to settle before bottling.

Sometimes there may be a cloudy appearance in the bottle, this is all perfectly normal due to our non-chill filtered process. Known as “flock”, what you see are the naturally occurring oils and fats that have come out of suspension due to a number of factors, including temperature variations.

The presence of flock is a reminder that our whisky is handmade using the most traditional methods. It also means that our whisky retains all the flavour, mouthfeel and creamy texture for you to enjoy.