Made with the distillery doors open, nature influences every stage of the whisky making process, from the unfiltered mountain spring water to the local pollen and yeast. The result is a whisky that could only be made in Kinglake.
Aged in small-format ex-bourbon barrels from Kentucky, re-coopered here in Australia, Kinglake Distillery's single malt is 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.