Kinglake Distillery make all their whisky from scratch in Kinglake. They are in close contact with the whisky from the moment they grind the malt until the new spirit finally fills the barrel.
The foundation of exceptional whisky is water. Their single malt is made from a mountain stream rising on the distillery property. It’s natural, pure and totally unfiltered.
They want to know the provenance of everything that goes into their whisky. 80% of their barley is farmed and malted in New South Wales, and each grower is known to them personally.
Bourbon, port and sherry barrels are all individually re-coopered to their requirements. Smaller casks are perfectly suited to ageing conditions in the Kinglake Ranges. They are also experimenting with local native timbers.
Their 2500 litre copper pot-still was handmade by Tasmania’s premier still-maker Knapp Lewer. It was engineered to produce the heavy, flavourful spirit they were looking for. The Kinglake O'grady's Stand Single Malt Whisky is distillery in the off-grid specially designed property, to take advantage of its rural location. The ferments are long and wash-backs are left open to the local pollens and yeasts.
Kinglake Distillery north east fo Melbourne serves up O’Grady’s Stand Single Malt. Aiming to maintain a continuous stock of this whisky as it represents what they love best.
A mash-bill of four different malts, three from Griffiths NSW, one of which is roasted to chocolate, together with a heavily peated malt from the Scottish borders in the UK.
The cuts are deep to give the heavy, oily spirit they were looking for. Aged in small-format ex-bourbon barrels from Kentucky, re-coopered here in Australia. Distillery Notes
