Working with nature to make our whisky.

Our 50-acre off-grid site, hidden away on the fringes of Kinglake National Park gives us a home where we can make whisky differently.

WATER

The spring-fed lake at the heart of the property — vast, still, and pure — provides the foundation of our whisky. The water is used unfiltered and untreated, straight from the source.

BREWING

Far from main roads, flight paths, and housing, we’re one of the few distilleries able to use open fermenters for our whisky wash. Surrounded by towering Mountain Ash, Messmate, and Peppermint gums, the air is thick with eucalyptus. Our open-door distilling invites native pollen and wild yeasts to become part of the process

WEATHER

Climate plays a major role in single malt production. While large temperature swings during barrel ageing are typical of Australian malts, the added element of Kinglake’s high humidity makes our conditions unique. We are also experimenting with open air ageing.