Victoria
Victorian Whisky
Victoria, located in the south-eastern part of Australia, is home to a small but growing whisky industry. While it may not be as well-known as some of the other Australian whisky regions, such as Tasmania, Victoria is starting to make a name for itself with its unique and high-quality offerings.
One of the distinguishing features of Victorian-produced whisky is its use of local ingredients. Many distilleries source their barley and other grains from nearby farms, and some even use locally grown peat to dry the grain. This results in a product that is distinctively Victorian, with a flavor profile that reflects the region's terroir.
Victoria's cool climate is also well-suited for the production of whisky. The region's temperature and humidity levels are similar to those found in Scotland, making it an ideal location for producing single malt whisky. Some distilleries in the region have even adopted traditional Scottish methods for their production processes, such as using copper stills and aging their whisky in oak casks.
Despite being a relatively new industry, Victorian-produced whisky has already gained recognition for its quality. The whisky is often described as having a smooth and mellow taste, with notes of honey, vanilla, and spice. The use of local ingredients and traditional production methods also adds to the unique character of the whisky, making it a distinctive and sought-after product.
One of the challenges facing the Victorian whisky industry is its small size. Many distilleries are still in the early stages of production and have limited output, which can make it difficult to find their products outside of the region. However, the industry is growing, with new distilleries emerging and existing ones expanding their offerings.
Overall, Victorian-produced whisky is an exciting and unique addition to the Australian whisky landscape. With its focus on local ingredients and traditional production methods, it offers a taste of the region's character and terroir. While it may not be as well-known as some of the other whisky regions in Australia, it is definitely worth exploring for those who are looking for something new and different.
To purchase your preferred Whisky for delivery, simply click on the provided link or image, which will take you to the eBay seller, producer, or online retailer. From there, you can place your order and eagerly await the arrival of your selected Whisky. Once it arrives, sit back, relax, and enjoy the delicious taste of your chosen Whisky.
Starward
from the Distiller
The 'secret sauce' that makes Starward so delicious? Wine barrels and weather.
Australian winemakers had the audacity to take on the old world of wine. So why couldn't we do the same with whisky?
Whiskies had used wine barrels as a starter or a finisher before. But no-one had clocked the packs-a-punch flavour you can extract from full wine barrel maturation. Since whisky extracts maximum flavour and aroma during maturation, we felt it was time to go big, or go home.
We carefully select wine barrels that are soaked in flavour. Think bold, full-bodied Aussie reds like shiraz and cabernet for Two-Fold and Nova. Or rich fortified wine Apera for our Solera.
We fill our Starward at a lower alcohol proof than is traditional, just so our whisky would extract even more juicy character.
Then, Melbourne's weird and wonderful weather takes over. Blasts of arctic breeze from the south and harsh desert winds from the north have given our city a reputation for experiencing 'four seasons in a day'. And while it's frustrating not knowing whether to pack an umbrella, sun hat or both, the weather does incredible things to our whisky.
Fluctuating temperatures mean our whisky interacts with the barrel at a much more rapid rate than it would in Scotland. It's also a lot drier here, which increases our whisky's ABV instead of decreasing it. This means the weather would ruin our drop if left for much longer (trust us, we tried).
Chief's Son
from the Distiller
OUR HISTORY
The concept for Chief’s Son Distillery was born through a collision of opportunity and passion, yet it was ultimately built on a captivatingly true and powerful story of chance, risk and passion, but also history, love and family.
The distillery was established in 2013 by Stuart and Naomi McIntosh, and after three years of test bed success the first commercial batch of single malt whisky was distilled at the current Somerville location.
Morris
Ned Whisky
from the Distiller
IF A JOB’S WORTH DOING, IT’S WORTH ROLLING UP YOUR SLEEVES AND DOING IT YOURSELF.
NED was born from a desire to create a locally-crafted Australian whisky that gave Australian dark spirits drinkers a genuine choice and something to call their own. We’re not interested in imitating others or comparing ourselves to anyone else. We’re forging our own path to create something uniquely Australian.
