KINGLAKE IS DIFFERENT
Kinglake was always a strange and wild place. Steep muddy roads and dense, towering gum-trees made it all but impossible to reach. Goldmines, timber mills, tramways and even people have all been swallowed up by the great forests. Local legend tells of strange creatures that hide in the woods.
SO IS THE WHISKY
Kinglake Whisky is made with the distillery doors open. Nature influences every stage of process, from the unfiltered mountain spring water to the local pollen and yeast. The result is a whisky that could only be made in Kinglake.
The foundation of exceptional whisky is water. Our single malt is made from a mountain stream rising on the distillery property. It’s natural, pure and totally unfiltered.
We want to know the provenance of everything that goes into our whisky. 80% of our barley is farmed and malted in New South Wales and each grower is known to us personally.
Bourbon, port and sherry barrels are all individually re-coopered to our requirements. Smaller casks are perfectly suited to ageing conditions in the Kinglake Ranges. We are also experimenting with more exotic timbers.
Our 2500 litre copper pot-still was handmade for us by Tasmania’s premier still-maker Knapp Lewer. It was engineered to produce the heavy, flavourful spirit we’re looking for.
Our off-grid whisky distillery was specially designed to take advantage of its rural location.
Eucalypt-dominated vegetation disperses fine drops of volatile oil into the atmosphere. The oil drops increase the risk of fire, perfume the air and scatter the blue light rays of the spectrum.
Our ferments are long and washbacks are left open to the local pollens and yeasts.