The Oz Whisky Review team select their picks for Australia’s best whisky releases of 2023.

South Australians have a new single malt whisky to celebrate with the release of Barossa Distilling Co’s Gallus Single Malt Whisky. Check out the full story behind this new Barossan single malt plus our review of the first release.

Editor Luke McCarthy reports on Tasmanian Whisky Week 2023. Catch-up on all the latest from the Tasmanian scene with this deep dive into the weeklong celebration.

Whisky festivals are back in action. And while editor Luke McCarthy has had reservations about the festival circuit in the past, a number of new whisky shows have him excited for the future.

Editor Luke McCarthy explores Archie Rose’s remarkable Heritage Red Gum Cask Single Malt Whisky.

Our review of Ned Grand Reward Australian Whisky, the latest release from Melbourne’s Ned Whisky and set to become the pinnacle of their range.

This third release from Cape Byron Distillery sees ex-viognier casks from Inkwell Wines add a delicious extra dimension to the tropical and malt-driven Cape Byron spirit.

Our review of Upshot Bandit Australian Corn Whiskey, the latest release from Perth’s award-winning Whipper Snapper Distillery.

The new $85 Archie Rose Double Malt Whisky has arrived. What does it mean for the Australian whisky industry? How does it taste, how does it mix, and will bars and retailers get behind it? Editor Luke McCarthy explores one of the biggest Australian whisky releases of the year.

Following all the latest releases from Tasmanian Whisky Week 2023, editor Luke McCarthy looks at a whopping 23 Tassie whiskies that show how the industry is progressing.

Manly Spirits’ sharply priced Coastal Stone Xplore blended whisky has landed. Bound to be one of the most significant Australian whisky releases of 2023, we talk to Manly Spirits co-founder David Whittaker for all the details behind the release.

Inspired by Cognac maturation, Amber Lane’s bold and moreish Silk Road expression is one of the most well-thought out Australian malts we’ve tried in recent times.

First look at Animus Distillery Single Malt Whisky. The Kyneton-based distillers have a devoted fan base of gin lovers, now there’s Animus whisky to get excited about.

Editor Luke McCarthy talks to Bec and Tim Polmear from Waubs Harbour Distillery about the journey to now and what to expect from their new maritime malt whisky.

We chat to Damian and Madeleine Mackey about their new Hunter Island Whisky project and the future of pot still whisky in Australia.

Eddie Brook and Jim McEwan talk Cape Byron Distillery’s whisky launch, Australian single malt, ‘fruit juice’, and what to expect from their unique partnership moving forward.

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.

South Australia has a long, mostly forgotten history of whisky production. Unbeknown to many, some of South Australia’s most iconic wine names (Penfolds, Yalumba, Seppelstfield) have released whisky brands in the past. Now, with the spirits industry flourishing, we dive into the long-overlooked story of whisky making in the wine state.

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 Corio Distillery, a giant of Australian whisky production.