The process for making our whisky follows the traditional method developed in Scotland, which was subsequently tweaked for local conditions by the pioneers of Australian whisky.
We don’t seek to rush any aspect of our process, and our skilled distillers seek to optimise our output guided by quality and flavour, rather than quantum or alcohol content.
It is all designed to ensure the end consumer can enjoy a true expression of Western Australia in whisky form.
BarleyWe start with barley sourced from within Western Australia and across the Great Southern, chosen for light and accessible characteristics when malted, which provides a firm foundation from which our spirit can develop.
FermentOur whisky wash takes our malted barley and is combined with a variety of yeasts which are tailored for the cask into which they are going to be matured. These yeasts cover traditional distillers yeasts, to saison yeasts, and to Belgian ale yeasts and are combined together to bring forward a complexity of flavour. This flavour profile is enhanced through a long fermentation period where secondary, complex flavours are introduced into our existing light spirit.
DistillationOur wash is double distilled in small batches on our unique copper pot still. The still was designed by the team at Stillsmiths in Tasmania and powered the traditional way via steam, to ensure a consistent distillation process and more even temperature conditions within the wash. The tall and narrow design of our still is specifically designed to create a light and approachable spirit.
CasksWe strive to source the best casks available, but also those which highlight the best features of Western Australia. We source Pinot Noir casks from Pemberton and casks which have been aged with Tawny port from the Swan Valley. The majority of our spirit is aged in French oak barriques or other large volume casks to ensure the spirit is not rushed to maturation. Occasionally, we have sourced special casks of such a unique provenance that we have set them aside for our limited releases to come.
MaturationOur casks are matured in our barrel store which is sunk into the hill, high on Mount Shadforth. With its high walls and passive ventilation, it allows our whisky to mature in stable environment whilst receiving the refreshing breezes directly off the Southern Ocean.
BottlingWhen we decide one of our casks is ready for consumption, we decant it and mix with pure water sourced directly from our spring on Mount Shadforth. This spirit is then non-chilled filtered for at least 6 – 8 weeks until it is ready for bottling.
