The first Australian whisky bottled by the SMWS, 147.1. Jacaranda Jam, is coming soon. We’ve got all the details here, including a review of the inaugural whisky, and further news on upcoming bottlings.

A taste of the Dark Mofo 2021 whisky releases. But with a cloud hanging over the future of the festival, will these be the last Winter Feast whiskies?

Morris, the renowned Rutherglen fortified wine producer, enters the Australian whisky market with the launch of two single malt whiskies.

Native wood whisky? Bush whisky? Distillers are throwing out the rule book and using native woods to bring a taste of Australia to your glass.

The intrepid Ev Liong explores an assortment of Melbourne rye and wheat whiskies.

A rare taste of several independent and collaboration bottlings of the vaunted Sullivans Cove.

An epic line-up of recent and soon-to-be-released Australian malts matured in ex-Muscat, frontignac, shiraz and port casks.

Our review of recent smoky Australian whiskies, including the Iniquity Peated Shiraz Solera, Loch Heavily Peated PX Cask, Starward Unexpeated, Timboon Smoky 1881 and Furneaux Smoky Wedding Double Oak.

Exploring the new Morris Signature and Muscat Barrel single malts, and Dan Woolley’s first Byron Bay-produced single malt. Different methods and scales producing some tasty results.

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.