Our distillery is located at 252 Frenchman Bay Road, Albany, Western Australia We commenced distilling operations in December 2005 in temporary facilities and relocated our operations to our custom built distillery in October 2007. The mashing and distillation process occur in full view of visitors. Visitors have the opportunity to learn a little of the history of Whisky distillation, see the process in operation and finally sample and purchase the finished product. 

The shape of the still is one of the variables that effect the final flavour of whisky and, in line with the preference of many of the great distillers, we are using specially designed small pot stills, loosely based on the design of some of the Scottish legends. On our whisky stills the lyne arms slope slightly down which helps to provide a great depth of character in the spirits distilled from these stills.

This is a skill that remains with the stillman and can never be matched by a computer. Our distillers' talents, finely honed over years of experience in commerical distilleries, is a major factor in the quality of our products. When Cameron occasionally works in the distillery, making the decisions on the cut points on the heart for a spirit run, we call this 'the director's cut'.

Of course, we not only make Whisky but also Brandy, Gin, Vodka and Grappe. The main difference in the processing is that for Malt Whisky we ferment the product in our distillery. The process starts with milling the malted barley in the mill, and processing this grist in the Mash Tun before pitching the yeast and transferring the wort to one of our fermenters. Our other spirits are distilled from selected wines from the premium Great Southern and Margaret River Wine Regions. With these products the fermentation occurs under the careful eye of a wine specialist - ensuring that we maintain our commitment to using only premium quality ingredients.