First Look: Kilderkin Goldfields Single Malt Whisky

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Kilderkin Distillery have just released Goldfields Single Malt Whisky, a five year old American oak ex-red wine cask expression. Since starting production in 2016, the Ballarat distillery, owned by Chris Pratt and Rebecca Mathews, has slowly built up its whisky stocks while producing the popular Larrikin Gin and liqueur range. This new release marks their first whisky bottling.

The distillery was originally housed at the Red Duck Brewery site, but it’s since moved to a lovely spot in Mount Pleasant where you can sample Kilderkin’s excellent gin range and now, single malt whisky, too.

The inaugural whisky was unveiled at a special event at the distillery last Friday, where Whisky on the Goldfields was performed by musician Amie Brûlée to accompany the launch.

 

Chris Pratt. Photo – Kilderkin Distillery

‘It’s good to finally have our whisky out there,’ says the Scottish-born Chris Pratt. ‘It’s been a lot of years of research and work, and it was great to have Amie talking about the history of whisky in the goldfields and the Ballarat region for the launch. It was really well received.’

Kilderkin was the first distillery in the Ballarat region to come online since the closure of the incredible Warrenheip Distillery in the 1930s, a famed ghost distillery that once produced some of the finest malt whisky in the country. And with the schmick Itinerant Spirits distillery recently opening their doors in the city centre, mark down Ballarat as a whisky destination to watch.

Most of Kilderkin’s early whisky production was filled into kilderkins (approx. 80 litre casks), appropriately. Although future batches of Goldfields whisky, the next of which is due early next year, will come from a vatting of kilderkin-aged whisky that has been further matured in larger format casks.

The initial release of Goldfields Single Malt Whisky is only 87 bottles and is available via the Kilderkin Distillery website for $155.

  • Kilderkin Goldfields Single Malt (First Release)
    The Stats
    • ABV: 55%
    • Price Band: $ $ $ $ $
    • Style: Single malt whisky
    • Production Story: Distilled through Knapp Lewer pot stills from wash supplied by Red Duck Brewery. Matured for five years in a kilderkin (approx. 80 litre) American oak ex-wine cask and released December 2023. 87 bottles in total.
    • Location: Ballarat, VIC
    • Score: 86
    Nose
    Lovely earthy, barnyard cereal character upfront. Marmalade, Malt-o-milk and butterscotch as cask and spirit mingle. Slightly buttery and nutty, too, with a hint of berries and overripe fruit.
    Palate
    Medium-bodied, good malt and cereal structure. Molasses, burnt orange, toffee and a touch of anise. Lovely balance. The red wine influence is only very subtle, almost feels more like a fortified here. That hint of fruit from the nose is on show, and there's good oxidative maturation characters.
    Finish
    Solid here. Carries nicely on the ABV. Fruit & Nut chocolate on the tail.
    Comments
    This reminded of some Lark single malts from their early days: rich, malty and slightly nutty and clovey. And although this first release has spent five years in a kilderkin, at no point does the cask dominate – I wonder if the slightly cooler Ballarat climate, with its long chilly winters, has assisted there. Great first release from a distillery that's found an ideal home in Ballarat.
Luke McCarthy
Luke McCarthy is the editor and publisher of Oz Whisky Review. An independent writer, author and drinks columnist, Luke's written about whisky and spirits for numerous Australian and international publications and is a judge at the Australian Distilled Spirits Awards. His book, The Australian Spirits Guide, the first to tackle the history and resurgence of the Australian spirits industry, was published in 2016 by Hardie Grant Books.