THE PROCESS
TASMANIAN RAINWATER
Our distillery is situated in Tasmania's south east on pristine farmland below forest covered hills and overlooking beautiful Fredrick Henry Bay, Tiger Head Bay and Seven Mile Beach.
This amazing location allows us to harvest crystal clean rainwater to use in our whisky making process.
This amazing location allows us to harvest crystal clean rainwater to use in our whisky making process.
THE GRAIN
THE GRAIN
Australia is home to some of the best barley crops and barley farmers in the world. We are fortunate to have built great relationships with the best farmers, maltsters and suppliers of the best grains Australia has to offer year after year to use in our Tasmanian Whisky.
THE WASH
For us each step of producing amazing whisky is as important as the next, for this reason we choose to brew and ferment our own wash onsite.
Things like the water, the air and the temperature of the yeast working on the ferment are all steps where we can introduce flavour and uniqueness and we can't imagine not being
hands-on for such a important step.
Things like the water, the air and the temperature of the yeast working on the ferment are all steps where we can introduce flavour and uniqueness and we can't imagine not being
hands-on for such a important step.
DISTILLATION
Our finished wash is then double distilled in our Tasmanian built copper pot still aptly named "Pandora"
Being a modest 300 litre still she allows us to run the second distillation or "spirit run" with a very gentile flow giving us a very refined and smooth spirit ready for barrels.
Being a modest 300 litre still she allows us to run the second distillation or "spirit run" with a very gentile flow giving us a very refined and smooth spirit ready for barrels.
MATURATION
Small oak casks between 20 & 50 litres are chosen by our distillers based on the character of each spirit run.
Every spirit run is slightly unique due to the fact we are allowing nature to impart so much at earlier stages in production.
the barrels we use can be anything from ex-Bourbon barrels to Ports, Pinots or Sherrys and even new french oak.
Every spirit run is slightly unique due to the fact we are allowing nature to impart so much at earlier stages in production.
the barrels we use can be anything from ex-Bourbon barrels to Ports, Pinots or Sherrys and even new french oak.
BOTTLING
Tasting the whisky inside the barrels to decide when its at its peak and at what strength we want to bottle is the only way a cask can be deemed "ready"
As we have chosen not to chill filter our whisky we employ a more rudimentary method where we allow the whisky to settle out any particulate and/or *floc before we hand bottle and label at the distillery.
* click here to read more about floc
As we have chosen not to chill filter our whisky we employ a more rudimentary method where we allow the whisky to settle out any particulate and/or *floc before we hand bottle and label at the distillery.
* click here to read more about floc
ENJOY
The most important part, it's the knowing that this whisky will one day be opened and enjoyed. however you like to drink it, while reflecting on past memories or possibly while creating new ones.
It is the obligation we bestow upon ourselves to ensure that experience is "Without Equal"
It is the obligation we bestow upon ourselves to ensure that experience is "Without Equal"
