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.
Gilbey’s Distillery was an enormous distillery and bottling plant responsible for a plethora of Australian whisky and gin brands.
Established in Port Melbourne by the Joshua Brothers in 1884, the Federal Distillery was once one of the largest in the Southern Hemisphere.
The story of Old Court Whisky, one of Australia’s most successful whisky brands.