Years before the first barrels were filled, we meticulously assessed barley varieties along the 35th Parallel South, focusing on the Yorke Peninsula. Quality, sustainability, and grower reputation were paramount. Proximity to the Adelaide Hills also influenced our decision. The closer we were to our grower, the better — from a carbon footprint, knowledge and relationship perspective. After all, nothing beats standing in the farmer’s field.

We chose a particular strain of barley for its high fermentable starch to sugars, low viscosity, and disease resistance. With an average yield of 409 litres of alcohol per tonne, it rivals some of the most sought-after specialty barleys in the world. The flavour it imparts in our whisky is extraordinary.