Lark has opened its new Pontville Distillery following last year’s $40 million acquisition of Shene Estate. Full details here on what’s in store for the new site.

Editor Luke McCarthy recently returned to Tasmania after a two year hiatus due to the pandemic. There’s a whole lot to catch up on, and here’s a look at what’s new and emerging in the Tasmanian scene right now.

Oz Whisky Review’s annual round-up of the new Australian whisky releases, events and distillery openings to keep on your radar in 2022.

EXCLUSIVE: Ostra have purchased Lion’s closed West End brewhouse with plans to create Australia’s largest malt and grain whisky distillery in Robinvale.

Oz Whisky Review’s top 10 Australian whisky releases of 2021.

Luke McCarthy takes you up the mountain and into the story behind McHenry Whisky, one of Australia’s most remote single malts.

Luke McCarthy tastes first release whiskies from Waubs Harbour in Tasmania and Bendigo’s Morris Lane Wheat Whisky, plus Starward Tawny #2 and Upshot Red Corn Whiskey.

Julian White explores the latest wave of single malts from South Australia. On pour are first release whiskies from 36 Short and Adelaide Distillery Co., and the first of Cut Hill Distillery’s private barrel series.

A festive season round-up of malts from The Canberra Distillery, Smith’s Angaston, Starward, Craft Works and Fleurieu.

Ev Liong reviews some fascinating Australian rum cask finished whiskies from Hobart Whisky, Killara, Riverbourne, Black Gate and Lark.

Following the release of Manly Spirits Co.’s Coastal Stone Whisky brand, we talked to co-founders Vanessa Wilton and David Whittaker about the journey to now.

Patrick Maguire, the pivotal figure in the development of Sullivans Cove, talks whisky prices, native grains and how he sees the Australian industry progressing.

Interview: Dave Withers from Archie Rose talks single malt, whisky regulations, red gum casks and the new Botany distillery.

Jane Sawford opens up on regaining ownership of Overeem and the future of Tasmanian whisky.

Peter Bignell, the founder and sole creative force behind the award-winning Belgrove Distillery, is a complete original, and his distillery can almost certainly lay claim to being the world’s greenest.

Australia once had its very own term for a pour of spirits – the nobbler! Here we uncover the rowdy origins of this vintage call and find out how it became so ingrained in Australian drinking culture.

The Warrenheip Distillery (Brind’s Distillery), was Australia’s most renowned 19th century malt whisky distillery. Built in 1863, it hailed the start of a new era of Australian whisky production.

The original Derwent Distillery, Tasmania’s second legal still, started life as a brewery (sort of) before eventually turning to distilling in 1823.

Victoria Distillery, built by Thomas Aitken, the founding father of Victoria Bitter, produced triple distilled malt whisky in the late 1800s.

Unearthing the complicated story behind a giant of Australian whisky production.

Gilbey’s Distillery was an enormous distillery and bottling plant responsible for a plethora of Australian whisky and gin brands.