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Australian Whiskey

A whiskey that looks to break the traditional boundaries of what we know whiskey to be, creating something uniquely Australian in style & flavour.

Up until now Australian whiskey has been largely influenced and led by the Scottish whiskey industry, from production processes through to still design. We wanted to create something different, something uniquely Australian.

Maintaining complete control throughout. From locally sourced, single paddock grain, to hand selected casks, producing a whiskey which focuses on quality and sustainable practices, whilst being uniquely Australian in style.

ABOUT 78˚ AUSTRALIAN WHISKEY

We wanted to create something different, something uniquely Australian. When we set out to create a whiskey, our drive was not to replicate but to innovate. Rather than study existing styles, we have worked on developing something different, something that reflected Australia, both in its modern form and its tens of thousands of years of history.

It was through this desire to create a product with a uniquely Australian flavour, that we were driven to research and develop a whiskey that didn’t just replicate something that already existed, but carved out its own place in the market.

LOCAL BARLEY

South Australia has prized barley that is GM free and 100% rainwater fed. Currently around 85% of South Australian barley is exported, which creates added cost to the producer.

UNMALTED BARLEY COMPLIMENTED WITH SELECTED SPECIALTY MALTS

Malting is one of the most energy consuming parts of whiskey production. The process uses up to 130 kwh/tonne in electricity, 1066 kwh/tonne in heat consumption and 6.8m3/tonne in water consumption.

MILLING

We use a roller mill, which is around 30% more efficient than a hammer mill.

FERMENTING ON GRAIN

Traditionally grain is rinsed up to three times to extract all residual sugar from the husks. We ferment on grain, meaning that we don’t waste water on this step. This is more sustainable and the resulting liquid picks up more complexity as it draws phenols from the husks.

SINGLE SHOT DISTILLATION

Our wash is run through our hybrid pot and column still, meaning that a single run is enough to produce our new make spirit. Reducing husk, maximizing efficiency and maximizing power.

DISTILLING ON GRAIN

We also distill our wash on husk. This allows us to maximise extraction & reduce waste. It also releases flavour and body in the spirit.

NO WASTE

Our pot ale is naturally rich in micro-nutrients allowing the waste to be sprayed back onto the barley and used as a natural fertiliser.

Award Winning

2022
Bronze Medal
San Francisco World Spirits Competition

TASTING NOTES

NOSE

The feeling of last nights campfire on a damp winter morning. There’s sweet notes of caramel and vanilla, along with dried fruits, such as fig and apricot. A faint whiff of something more bready like freshly baked Christmas cake or pound cake and some obvious spice notes of Cinnamon, ginger and vanilla

TASTE

Chocolate crackle cake. Toasted muesli, with some cooked banana and dried apricot on top. Like sitting in front of the fire on a winters evening on the farm, tucking into some cinnamon biscuits with wattleseed.

FINISH

It’s Christmas night and you’ve had more than your fill of Christmas cake for dessert. A lingering spicey finish, with a spike of sweet caramel and vanilla right at the end. Something familiar that just warms the soul.

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