That evening with Seb Costello at Bad Frankie has always felt like a sliding door moment for us. It set in motion the meeting of many new Melbourne faces who have grown our knowledge and love of whisky. After visiting Kelvin and Yao at Elysian Whisky Bar, Gareth caught an Uber with Luke McCarthy to [...]
Little did we know when we moved to Goolwa 22 years ago how well situated it would be for whisky production and barrel aging. The great southern ocean moderates temperature and compared to Adelaide we always have fewer days of extremely hot weather. Overall this last summer for us was a cooler, wetter one. The [...]
The Rubicon is our second release and is best described as a lightly peated, port-barrel single malt. 'Why the Rubicon?' I hear you ask. Well let me tell you a little story.... In 2004 we began our business as a microbrewery. We began to explore whisky production in 2009 and have gradually moved into distilling [...]
Last week saw my first experience of barrel filling. Before beginning to fill barrels with spirit they were filled with Mount Lofy Spring water and left overnight to soak. These newly charred barrels are held together by pressure from steel bands – not by nails and glue so the uptake of water in the barrel [...]
