The foundation of exceptional whisky is water. Our single malt is made from a mountain stream rising on the distillery property. It’s natural, pure and totally unfiltered.
We want to know the provenance of everything that goes into our whisky. 80% of our barley is farmed and malted in New South Wales and each grower is known to us personally.
The focus of the Kinglake barrel program will always be ex-bourbon, this is our favourite style of single malt and allows the spirit to shine it’s best. However, we also fill port, sherry and the odd exotic timber barrel.
George Smithwick a 6th generation local Cooper helps us with our special project barrels.
Our 2500 litre copper pot-still was handmade for us by Tasmania’s premier still-maker Knapp Lewer. It was engineered to produce the heavy, flavourful spirit we’re looking for.
Our off-grid whisky distillery was specially designed to take advantage of its rural location.
Eucalypt-dominated vegetation disperses fine drops of volatile oil into the atmosphere. The oil drops increase the risk of fire but also perfume the air and scatter the blue light rays of the spectrum. Our ferments are long and washbacks left open to these local pollens and yeasts.