Malt Mileage interviews Sullivan's Cove about its whisky

Sullivan's Cove is a brand of Australian whisky produced by the Tasmania Distillery in Hobart, Australia. Once the whisky has served its time after being "distilled with conviction", it is released from the confines of its oak cask and bottled for us incredibly thirsty mainland Australians. Some of it escapes our clutches and it finds its way to the United Kingdom, Europe, US and Canada but, the truth is, we don't let much escape. We know a good thing when we taste it, and Sullivan's Cove make some spectacular whisky - my favourite Sullivan's Cove (and Australian whisky!) is the French Oak HH0423. 

With this most recent taste of liquid heaven, Malt Mileage set out to ask the distillers at Sullivan's Cove a few questions about its whisky. Thanks very much to Bert at Sullivan's Cove for taking the time to answer our questions. 

1.    Why did you start production? Did you see a gap in the market or was it to fulfill some passion? Bit of both. 

The market was growing and making whisky in Tasmania seemed like a hell of a good idea at the time!

2.    How long has Sullivan's Cove been producing whisky? 

Since 1994

3.    Do you think that your product is distinctive? If so, what makes it distinctive from other whiskies on the market? 

As a Tassie malt it is already different from any other malts on the market, given that it is made in Tasmania from Tasmanian ingredients including Tasmanian barley and water. It is different from the other Tasmanian malts in that Sullivans Cove has the oldest whiskies on the market due to using 200 and 300 litre barrels. Most 2014 bottling will be between 12 and 14 year old with the odd 15 and 11 year old.

4.    Sullivan’s Cove has won a number of prestigious awards for some of its expressions, including Jim Murray's Southern Hemisphere Whisky of the Year in the 2013 Whisky Bible. What processes do you follow to ensure that your whisky is high quality?

Cascade and Moo Brew are highly experienced breweries that make our wash to a specified recipe and this ensures consistence of the wash. In the distillery, the run is cut very short to ensure that we only keep the cleanest and sweetest ethanols in the heart of the run. We make sure that our barrels are of high quality and finally, we taste every single barrel that gets bottled and nothing makes it into a bottle if we believe that it is not of the right quality.

5.    Is there a flavour profile that you aim to achieve when distilling? Do you select casks to achieve this flavour profile? Do you tailor different products for different palates?

Not really, we simply aim to keep the cleanest part of the run and make sure that the wash from the brewery is of the correct standard. This translates into the typical sweet, complex, malty Sullivans Cove flavour.

6.    Why do you bottle the American Oak and French Oak expressions at 47.5%? 

Over many months of testing, we found that this strength was the best over all for enjoying our single casks neat.

7.    What do you look for when "hand selecting" (as noted on your bottles) oak casks? Can you let us know where you source your French and American Oak casks? 

For French oak we look for the following: 200-300 litre barrels, emptied most recently to avoid mould build up. French or European Oak, we look at the general quality of the build, no leaks etc. and importantly we look at the smell, no off notes to the nose etc. American Oak: 200-225 litre, well built, ex-bourbon, and again no off notes, good smelling. French oak we get from McWilliams in NSW and American oak from a variety of distillers. The current AO barrels are from Jim Beam and we have some Jack Daniels and Heaven Hill in the background, waiting.

8.    Sullivan’s Cove is known for offering whiskies from single casks, which in turn means that the character of your whisky depends on the cask from which it is taken. Why not blend casks for a (more) consistent product?

It is more interesting to have a different whisky every time. The FO and AO both have a distinct flavour profile, and the single casks allow us to have a breadth within that.

9.    Why do you think people choose to buy Tasmanian whisky, including Sullivan’s Cove? 

Because it tastes damn good.

10. What is your biggest export market? Can you give us an idea how much whisky you export and to where? 

Mainland Australia gets about 90% of our product and about 7% goes to the rest of the world. Mainly to Europe and the UK, then USA and Canada.

11. Can you give us an idea of how much whisky you produce per year at Sullivan's Cove? 

Currently enough for about 20'000 bottles per year

12. Are there any plans for any new expressions in the pipeline? 

Yes, very limited release full cask strength called the Ballbreaker.

13. Do you have any other comments for our readers? 

Thanks for the support and drink Tassie whisky, doesn't matter which one, just support the locals. All of your support has meant we now have a proper industry with a tourism trail.

14. Do you have an official AFL team down there in Tasmania? (is it still the Hawks?)

The Tasmanian Government sponsors the Hawks, but people down here support a variety, mainly Hawks, Collingwood and Carlton.

Malt Mileage discusses cognac with Hine

The house of Hine sits on the banks of the Charente river in Jarnac, France. Celebrating its 250th Anniversary this year, it is the only cognac house to hold a Royal Warrant from Queen Elizabeth II. We chat with Hine to find out more about its cognac.  

1. In what year did Hine start producing Cognac? Do you know why the founder of Hine began producing brandy? 

Our company, founded in 1763, celebrates its 250^th Anniversary this year. At that time, cognac was just starting to expand tremendously and this is why British merchants got involved in this new flourishing trade.

2. It is a beautiful thing that the great great great great grandsons of Thomas Hine, Bernard and Jacques, created a brandy in honour Thomas Hine. Do any family traditions survive at the House of Hine? 

The most important tradition is to keep the quality at the highest level and this has been passed on from generation to generation.

3. Do you think that Hine is distinctive? If so, what do you think makes it distinctive from other brandy and Cognac on the market? What in your opinion is the signature taste of Hine when compared to other Cognac houses of France?

Hine is small but beautiful.  It is distinctive due to its savoir-faire, in particular for single vintages, hence an international recognition amongst connoisseurs. It is also the only Cognac House to hold the Royal Warrant to Her Majesty Queen Elizabeth II.

Hine is a wine lover’s cognac with a focus on the quality of the raw material. We have a tendency to produce cognac where the wood element is kept at a minimum level, enhancing the fruit.

4. Is there a flavour profile that Hine aims to achieve? Do you select particular grape varieties, casks and eaux-de-vie from particular appellations to achieve this flavour profile? If so, which grape varieties and casks achieve the desired characteristics in particular products? 

For most of the region, Ugni Blanc is the only grape varietal in use.  The difference comes from the terroir and where the grapes are sourced from. For Hine, they come exclusively from Grande and Petite Champagne, which is the key to the delicate elegant style of our cognacs. In order to retain all the characteristics, we tend to use as already mentioned as little wood as possible and this means fine grained, lightly toasted French oak casks (Tronçais rather than Limousin).

5. Why did you decide to change the eaux-de-vie used in the assemblage for Hine XO from Fine Champagne to Grande Champagne? Did you notice any differences between eaux-de-vie? 

Hine Antique XO was already a Fine Champagne with a great majority of Grande Champagne.  We simply decided to upgrade to Grande Champagne which brought even more complexity and depth to this iconic blend.

6. Can you give our readers a glimpse into what an average day at the House of Hine is like? What processes are in place to produce your Cognac?

The average day at Hine is very different between winter and summer  as right now for instance, in winter it is the distillation period whereas the rest of the year is about vine culture.  Otherwise, the quality control of all the casks happens all year round as well as the blending, bottling and shipping to the different markets around the world.  Our days are quite varied!  Starting with grape production, wine vinification, distillation, ageing after choosing the right type of cask, blending at the  end of the process before bottling.

7. What is the oldest eau-de-vie currently at the House of Hine?

We still have some Grande Champagne from the mid 1800’s.

8. What is the oldest Cognac offered on the market by Hine?

This would be Talent, a blend including late 1800’s cognacs.

9. Why do you think people buy Cognac, and in particular Hine? Is it more than just a drink? 

The key of success for cognac is probably due to the nature of the product itself: it is directly linked to the vine and grapes are an important part of our culture.  Cognac is seen in many countries as being the noblest spirit with a fascinating time perspective: a single cognac bottle can contain the work of several generations of Cellar Masters.  A blend of tradition, terroir and artisanal craftsmanship – this is what people probably value in cognac in general. For all the above mentioned reasons, Hine is no exception to this.

10. What is your biggest export market? Do you tailor your Cognac, or any particular products, to suit a specific palate? 

Historically, Great Britain is the most important market for Hine probably due to our British roots. However, for the last 10 years, the market that has been showing the highest growth rate and which represents today one of our major markets is Russia.

Hine has a tradition for producing cognac according to specific market demand – Early Landed Vintages is a good example.  However all the cognacs produced by Hine follow the same strict quality charter and bears the same distinctive style.

11. What three words do you want people to associate with Hine?

Delicate, complex, elegant

Thank you to Hine for its time! 

Malt Mileage interviews Bruichladdich about its whisky

1.    Do you think that your products are distinctive? If so, what makes them distinctive from other Scotch and Islay whiskies on the market?

I would suggest that Bruichladdich is distinctive in a number of different ways.  We make a very wide range of whiskies.  These are presented under three different brand names, unpeated Bruichladdich, heavily peated Port Charlotte, and the super-heavily peated Octomore.  We have a history of celebrating the extremely diverse range of styles possible within the single malt genre rather than homogenizing.

We do not make whisky for blending.  Everything we do goes into single malts. 

We have developed a style of presentation which is considered to be quite radical with our aqua coloured bottles and minimalist, modernist styling.    Our aim is to make the most thought-provoking whiskies possible.

2.    From what I have read, Jim McEwan (Bruichladdich’s Master Distiller), worked at Bowmore since he was 15! Does Jim remember the first whisky he bottled as a distiller? How did it turn out? 

Jim was apprenticed as a cooper at Bowmore from the age of 15, steadily developing his skills in all different areas of the business.  This included invaluable experience at the Roseburn Bonding Co in Glasgow’s Bridgeton as a trainee Blender and his subsequent promotion to  manager of The Tannochside Bonding Co in January 1978, a large blending facility owned by Bowmore.  Jim has a great admiration for Bowmore whiskies.

The first new spirit Jim distilled was at Bowmore in 1968.  His first blend was one that was designed for South Africa in c1978.  It is called Three Ships and the brand is still available, although Jim does not know whether the style remains the same.

Jim still has a bottle of Three Ships in his house – and recalls it as being a good quality Speyside-style blend of comprising around 75% grain and 25% malts.  He describes it as medium bodied with a fair amount of age to it.

3.    Bruichladdich regards itself as “progressive hebridean distillers”. Why is there a need to be “progressive”? What progress are you trying to make?

This is a précis of our company philosophy….  It has been published before in various forms, but I cannot really improve on it…

We are proudly non-conformist.  We believe the whisky industry has been stifled by industrialisation and self-interest – huge organisations have developed that require a stable status quo to ensure that their industrial processes can run to maximum efficiency, producing the maximum “product” with the minimum input and variation, all to the lowest unit price.

We reject this.  We believe that whisky should have character; an authenticity derived from where it is distilled and the philosophies of those who distil it – a sense of place, of terroir that speaks of the land, of the raw ingredients from which it was made.

We believe in variety.  We believe the world needs an antidote to homogeneity and blandness.

Our raw ingredients are paramount. We use 100% Scottish barley - we believe it's called "Scotch" for a reason. We are the major distiller of organic barley in Scotland and have been instrumental in support for organic farming in the single malt category.  In 2010 we released the first single malt whisky to be made purely from Islay Barley, probably the first in the island's history.

We believe our spirit should speak of where it comes from and where it is matured – Bruichladdich is the only major distiller to distil, mature and bottle all its whisky on Islay.

We passionately believe in terroir - in authenticity, place and provenance, in ultimate traceability. We seek to produce the most natural, thought-provoking, intellectually stimulating & enjoyable spirit possible. Obsessive? Probably – but if all you want is a whisky, the world is awash with the stuff.

4.    What do you think of age statements?

We do not reject age statements, but feel they have made the industry a bit lazy.  A 10 year old must be better than a five, but not as good as a fifteen etc. etc.   This is not necessarily the case.  We accept that age is important – but we don’t’ believe that it is necessarily as important as the quality of ingredients or the cask or the method of distillation.   Age is just one of the myriad variables that are brought into play when creating a whisky, and it is not necessarily a reliable indicator of quality. Leaving whisky in old tired wood will result in old tired whisky.

5.    Bruichladdich make it clear that 100% of the barley you use is from Scotland. Why is it important to use barley from Scotland and Islay?

Essentially, we are fascinated by the qualities and variety imparted by provenance.  We start with the premise that Scotch whisky should be made from Scottish ingredients.  We believe it is called Scotch for a reason.    As a reasonable analogy, we would also suggest that a product calling itself “Australian wine” ought to be made from grapes grown in Australia.

There are also good technical reasons as to why Scottish barley is particularly appropriate for distilling, relating to the growing season and soil types. 

And then we have set out to explore the variety possible under the Scottish barley umbrella.  We are fascinated by the qualitative differences extant between barley crops from different places.  The analogy with wine is strong here. Wine has developed a hierarchical classification based on perceived quality that has developed over centuries.  The exploration of terroir in wine can be extremely complex and challenging to appreciate.

We  are not there yet – we have only been doing this for twelve years and that is nowhere near long enough but it is a fascinating journey.  We are excited by our demonstrating that different barley varieties  produce demonstrably different new make spirit.  And also by the demonstrable fact that the same barley varieties, planted in different places, also produce subtle variations.  Exactly as you would expect with fine wines.

We are a long way from being able to quantify these differences, or grade them, but we have literally set out on a journey of discovery and an absolutely fascinating portfolio is emerging.

6.    Bruichladdich offers organic Scotch whisky which is made from organic barley. What exactly is meant by “organic whisky”? Do you think that organic whisky offers anything different in terms of aroma, taste and finish?

In the UK, organic certification is regulated by Government, [sic]  The Department for Environment, Food and Rural Affairs (DEFRA) and our suppliers and farmers have to meet the criteria set.    As do we. 

Does whisky made from organically grown barley taste different to that distilled from conventionally grown barley?  Yes, but we have never conducted a properly controlled experiment to test the hypothesis.  Our central belief is that barley varies from place to place, so we would need to grow barley conventionally alongside an organic crop (on the same farm in exactly similar terroir)  and treat it in the same way.  We have never done that, and are unlikely to do so.  It is very easy to demonstrate the difference between our organic spirit and conventional spirit, but we do not know what causes those differences.  Is it the farm, or the way the grain is grown?  Or the climate?

We are also interested in the ethical/environmental implications of organic farming, and do what we can to support the principles it enshrines.

7.    How do you select your oak casks? How do you prepare them before maturing whisky?

All our warehouses sit on or above the shores of Lochindaal - the sea loch that defines the westerly Rhinns of Islay.  The effect of this Islay-maritime environment on our suite of casks is very significant.  To Bruichladdich, this is fundamental and non-negotiable.  We will not mature our casks of whisky anywhere else.

Combining extensive wine experience, hands-on barrel coopering, and decades of whisky knowledge, we have a unique understanding of the complex interaction of wood, air and spirit - and cwe ontinue to explore it keenly.

We are intrigued by the effects of oak from America and Europe's greatest forests on the flavour of Bruichladdich malt; over the years American white oak (Quercus Alba) imparts lush, vanillin flavours, whereas the influence of French oak (Quercus Robur, Quercus Petraea) is more subtle and fine.

The finest oak is a raw material just as important as barley or spring water. We are uncompromising in our choice of cask; we can work with the best, so we do. The proportion of ex-American bourbon casks to casks from other sources that we use varies over time, although we always use a significant majority of bourbon, again from a wide range of sources.  We are privileged to have relationships with some of Europe’s greatest wine-makers and their estates; from Rioja and Jerez in Spain, to Bordeaux, the Languedoc, the Loire and Alsace in France, to the Neusiedler See in Austria we have access to the finest oak casks that have previously contained the world’s greatest wines. The complexity and subtlety of the effect these casks have on maturing whisky are fascinating, and for us when our single malt is put into cask this is the start of a journey of discovery, not a final resting place.

No two casks of spirit are the same or mature at the same rate or in the same way. So it is essential that we are here, on the ground, watching our maturing malt with a hawk’s eye. Not only is that required for quality, but every now and then the whisky gods surprise us and give us something rare, capricious and unexpected – the difference between artisanal craft and commercial production.

The maintenance of cask quality involves continual monitoring, tasting, and the ruthless rejection of casks which are not performing as expected.  The best indicator of this is the huge piles of reject casks that build up!

8.     Is there a flavour profile that you aim to achieve when malting, mashing, fermenting, distilling and maturing?

Yes, very much so, but it is impossible to write down.  It is very carefully and constantly monitored by all the stillmen, and by our master distiller Jim McEwan, distillery manager Allan Logan and his assistant Adam Hannett.

9.    Why did you offer an unpeated whisky from Islay? Do you think maturing this whisky on Islay allows it to develop a different character to whiskies that have matured elsewhere in Scotland?

I believe that Bruichladdich was designed and built in 1881 by the Harvey Brothers to produce unpeated spirit.  The best evidence for this is contained within one of the best respected whisky books ever written, Alfred Barnard’s ‘The Whisky Distilleries of the UK” which specifically describes the malt drying process of every distillery on Islay.  He says that every distillery uses peat – but does not mention peat at Bruichladdich.

10. Why do you think people choose to buy Bruichladdich?

Because they are interested, inspired, curious and like to be challenged.

11. What three words do you want people to associate with Bruichladdich?

Progressive, Terroir, Challenging

12. What is a typical day like at Bruichladdich?

Not long enough.  Extremely varied.  Interesting.  Stimulating.  Challenging.  Spectacular.  Beautiful. 

13. Do you have a favourite whisky? 

Black Art 4

Thank you very much for your time. 

Mackinlay's Rare Old Highland Malt feat. interview with Richard Paterson

 

Name: Type:	Mackinlay's Rare Old Highland Malt Malt blend
Score:	90/100 (based on taste only)
ABV:	47.3%
Region:	Scotland
Body:	Medium-full
Intensity:	Medium-high
Texture:	Medium-dense
Balance:	Superb
Best served:	Neat
The story: Thoughts:	The Mackinlay's Rare Old Highland Malt whisky has such a fascinating story that is shared in the above two videos, and, the above interview with Richard Paterson, Master Blender at Whyte & Mackay. The Mackinlay's Rare Old Highland Malt is a recreation of the whisky that Sir Ernest Shackleton took with him to Antarctica in 1907, produced only after careful scientific analysis and matching with the original Mackinlay's which was found in Antarctica in 2007 almost 100 years after Sir Ernest left it there. This whisky offers an enjoyable character that is rich, spicy, malty and flavoursome, but that is, so to speak, only the tip of the iceberg. The most important aspect of this whisky is not just its taste (which is very good mind you) but its story - it is one that sends the imagination off to 1908 Antarctica, savouring a recreation that Richard Paterson and some Independent people say is identical (to the average human nose and palate) to the whisky Sir Ernest and his team sipped over 100 years ago. Now, any whisky lover should appreciate that!  What an amazing experience it is to smell and taste the Mackinlay's Rare Old Highland Malt, and know that these aromas and flavours are what warmed Sir Ernest Shackleton and his crew over a century ago on their courageous expedition to Antarctica.   The great story behind this whisky gives it another dimension and special historical significance - it is more than a drink.
Tasting notes:	Nose: This whisky immediately strikes me as spicy, with sharp blacked pepper and dusty nutmeg accompanying a rich maltiness that intermingles with toffee and subtle shades of vanilla. Then comes the citrus peel, fresh and tangy, in the form of blood orange – a dense, sweet yet bitter variety of citrus fruit.  Wisps of peat emerge with dry grass (anyone who has been tackled to a ground of dry grass will know this smell!), and the soft smell of damp mushroom boxes and some dough. After resting in the bottle a sweetness emerges in the form of glazed cherries and sherry, further adding to the bouquet as the sweetness counteracts some of the spiciness and maltiness.  Taste: Mouth coating, rich and flavorsome, this whisky offers a medium-oily texture with great balance. It is, as the nose suggests, peppery and malty with shimmers of citrus peel but fresh ginger is more pronounced with a mild smokiness rolling over burnt toffee, bitter nut praline and buttery herb bread with shimmers of creamy banana. Finish: Long and drying, vanilla and dusty cocoa proceed to the finish with some all spice and pickled ginger as the taste of the all spice lingers. Some citrus rind also develops on the finish, adding a sweet zesty tang.  Would I have another dram? Yes Would I buy a bottle? Yes
Likes:	Complex, spicy, enjoyable, great story
Price:	£100 (UK), $200 (Aus)

Malt Mileage interviews David Vitale, CEO and Founder of New World Whisky Distillery, about Starward Whisky

New World Whisky Distillery is a Melbourne (Australia) based distillery that produces Starward whisky. Starward was released to the market earlier this year and from what we have seen and heard it has hit the ground running, taking out first prize in the Single Malt category at the 2013 Australasian Whisky Awards and appearing on the shelves of Australia's largest liquor retailer. We interview the CEO and Founder of New World Whisky Distillery, David Vitale, to find out more about the newest Australian whisky on the scene - Starward.

1. Why did you start production? Did you see a gap in the market or was it to fulfill some passion? 

Starward was actually started by accident. I moved to Tasmania with my then fiancé (now wife), and had a chance meeting with Lark Distillery. I wasn’t much of a whisky drinker then, but everything about whisky captivated me. The opportunity to create an iconic Australian whisky that we could offer the world with pride was the dream, and is what gets me up every morning.

2. Do you think that your product is distinctive? If so, what makes it distinctive from other whiskies on the market?

We operate in a very competitive and crowded market. It was really important to me that we justified our existence on the shelfs of bars and homes by creating something distinctive – not just a product from Australia or Melbourne. For us that means looking at every part of the production process and exploring how we can add something to it and make it our own. Every part of our process has been tweaked (either slightly or significantly) to create our unique and distinctive whisky. It is unique in that it is very young, yet complex and approachable. In the Australian whisky context it is also affordable.

3. For those that do not know Starward is matured in Melbourne, Australia. The weather this past week in Melbourne has fluctuated from a low of 8°C to a high of 35°C (some nights I’ve worn and coat and others I’ve worn a t shirt and shorts). Do you think the weather fluctuations in Victoria contribute to Starward’s character? Do you take advantage of these weather fluctuations to give Starward a particular flavour profile?

There is no doubt in my mind that we could not make Starward anywhere else in the world. Our weather plays a huge part in our maturation process and we use this to our advantage. Our approachability and complexity comes about through the time the spirit spends in the barrel. That is not really that different to any distillery (Whisky, Rum or Brandy) - but we measure the progress of our whisky in days not years. That is unique.

In terms of flavour profile, we were very cautious of releasing a young spirit, which in our environment could have the potential to be one dimensional – completely wood focussed and harsh. So, we’ve got a very structured wood policy which provides us with barrels that have a broad spectrum of characters – some highly focussed on extractive wood characteristics (raisins and dried figs from the Apera, caramel, vanilla and marzipan from the oak) others that focus on the tropical & orchard fruit (banana, apples and pears) and malt characteristics which come from the spirit, and others that provide mouthfeel and finish.

4. Starward won first prize in the Single Malt category at the 2013 Australasian Whisky Awards. What processes do you follow to ensure that your whisky is high quality?

We are fortunate to have a group of brewers and distillers that have worked in large – and small – breweries, wineries and distilleries. This has given us the opportunity to really learn from the best when it comes to quality systems. Everything we do is tracked and monitored on-line. The benefit to me is that I can have confidence in the consistency and quality of each part of the process. Each bottle is uniquely identifiable and gives us the ability to trace right back to the barley used in the brew. Our goal with Starward was always to create a consistent whisky from each bottling we do. We limit our bottlings to 4 batches per annum and our hope is that those 4 batches will just get bigger and bigger each year until the bottling line doesn’t have any down time!

5. Is there a flavour profile that you aim to achieve when distilling? Do you select casks to achieve this flavour profile? When blending casks for your final product what flavours, texture and character do you aim to achieve? 

Yes, upstream of the barrel we focus on 3 things: Barley, Fermentation and our cuts. These are done with very minimal variation between each brew. Each batch of barley is tested in our lab so we have an idea of what we need to do to manage extraction of sugars and optimise fermentation. Our fermenters are temperature controlled to ensure we get a consistent fermentation throughout the year. We have them working overtime now, to maintain the temperature we are looking for during fermentation.  And our cuts – particularly between hearts and feints - is something that is critical for us to ensure we can come to market with a dynamic and complex spirit that doesn’t need to spend years in a barrel to “clean it up”. In terms of spirit flavours we look for the following: orchard fruit; butterscotch; anise; biscuity sweetness and an oily note from the barley.

Downstream – in the barrel – we almost exclusively use Apera casks for Starward. We have a 13 point sensory checklist that every shortlisted barrel goes through before being considered as part of a release candidate. While not statistically significant, we have at least 4 team members – typically 6 work through our sensory program. The results fall into three categories: Starward candidates, future Starward candidates, Not Starward. The “Not Starward” barrels are really strange and exciting. Some have phenolic (smokey) characteristics, others are floral and light (think Glenmorangie), they are great and interesting whiskies – but they just don’t meet our specification. 

There shouldn’t be any surprises with Starward. A good balance of extractive wood and dried fruit characters, along side our signature spirit: Banana, Apple and Pear, Pepper, Sweetness and Spice. A rounded mouthfeel and lingering taste with a that invites you back for more.

6. Apart from the weather (if relevant), why did you set up a distillery in Melbourne?

Weather was a part of it, but there are a few reasons. Melbourne is the food capital of Australia.  We have the most restaurants per capita in Australia. We have a great cultural diversity which has of course influenced the food and drink scene. I also wanted the best team available to make our whisky, and situating ourselves in the far-flug corners of Australia would have compromised my ability to get – and keep - the best talent. We are also a modern distillery. I didn’t feel the need to try and play the heritage card and come up with some sort of historical connection to a place. We are a company that started in 2007 - there is nothing Old about us! Scotland will always capture people’s hearts with the romantic notions of rolling hills, rock filtered springs and wind swept mountains. I want to capture people’s minds and challenge their perceptions of what whisky can be. We do this by being equally passionate as any other distiller in the world, but apply a good dose of analysis and innovation to the way we approach things. 

7. Why did you choose to bottle Starward at 43%?

It tasted better (to us) at 43% than it did at 40-46% abv. Having said that my personal preference is a dash of water.

8. The vast majority of Australian whisky from operating distilleries was around $100 or more until Starward came on the scene. Other Australian whisky also bottled at 43% retails for around $50 more than Starward. Why release Starward with a price tag of around $80?

$80 for a single malt whisky is a lot of money. At home, I have two sections to my collection. My “standards”, and the “rotation”. Glenmorangie 10yo, Balvenie 12yo, Laprhoaig 10yo, Bruichladdich 10yo, Buffalo Trace and of course Starward are my standards. These are the whiskies that I always have at home and form the basis of either the whisky cocktails I make, or the whiskies I have for a mood I am in. I then have my “rotation whiskies”. This is the section of guilty pleasures that I have and will spend any amount on – depending on the budget I have available. I think once you start approaching $100 and above, it is difficult to justify being in peoples bar as a fixture –as a “standard”. And that us our goal. I want to build a loyal group of drinkers that come back to Starward for the unique qualities it has and its ability to work well either neat or in a cocktail.

9. Why do you think people choose to buy Australian whisky, including Starward?

I think there are lots of reasons. I buy Australian whisky because I am curious about the category and understanding why people have bothered to make whisky. It’s bloody hard work and very risky! I want to understand what story lies behind the whisky. What philosophy does the distillery have towards the spirit.

10. What is your favourite way to enjoy Starward? Do you find that Starward matches particularly well with anything?

I cant get enough of our own take on a Manhattan. We call it the Ned Kelly (ie an Aussie Rob Roy).

60ml Starward

30ml Maidenii Sweet Vermouth

A healthy dose of orange bitters

A slither of orange peel.

11. What three words do you want people to associate with Starward?

Unshackled from tradition

12. We all need to know, what is your AFL team?

The Mighty Blues.

Thank you David for your time... and we hope you enjoy the highlights below from the last Carlton v Collingwood game (and for our readers outside outside Australia, this is our national game - Australian Rules Football or "AFL"). It actually started in our home state, Victoria.