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Australian whisky
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Australian whisky
Australian Whisky is whisky produced in Australia. As of December 2021, there were 333 registered distilleries in operation within Australia, of which approximately 50 have a whisky on the market. The industry has shown steady growth since the early 90s especially in the boutique craft distilling scene.
Most Australian whisky is produced using a very similar process to that of Scotch whisky; however the flavour of Australian whisky is subtly different. Although the majority of whisky produced in Australia is in the single malt style, there is more variation than what is found overseas, with no strict customs or traditions governing the styles produced. Other styles of whisky produced in Australia, include rye, wheat and blended whiskies.
Australian whisky was popularised globally in 2014, when Sullivan's Cove French Oak single cask won the world's best single malt whisky at the World Whiskies Awards. This was the first time a distillery outside of Scotland or Japan had won this category.
While Australia has a history of whisky distilling dating back to 1820, the whisky industry looks very different in the 21st century to when it began. Distillation was legalised by the governor of New South Wales at the end of 1820, and by 1822 the first legal distillery was opened near Hobart Town.
Van Diemen's Land's fledgling whisky industry of the 1820s-30s ended quickly and there was no whisky produced on the island between 1838 and 1990. Sydney also had two large distilleries in operation between 1825 and 1850 when their focus shifted to making rum instead.
It is estimated that a total of 140 million litres of whisky was produced in Australia between 1822 and 1979; however, no whisky was produced in Australia between 1980 and 1990. The whisky industry in Australia can be broken down into three distinct periods: the colonial malt whisky period (1863–1929), the blended whisky period (1930–1980) and finally the boutique whisky period, since 1992.
Following the Victorian Distillation Act of 1862, the first large scale whisky distillation in the country began in 1863, with the opening of John Dunn's Warrenheip distillery outside Ballarat; Warrenheip distillery was Australia's second largest distillery until 1930.
In 1888 the Federal distillery was constructed in Port Melbourne and was the third largest distillery in the world at the time. By 1894, Federal Distillery produced in excess of 1.1 million litres of spirit per year, however not all of this was whisky, as the distillery also produced brandy and gin.
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Australian whisky
Australian Whisky is whisky produced in Australia. As of December 2021, there were 333 registered distilleries in operation within Australia, of which approximately 50 have a whisky on the market. The industry has shown steady growth since the early 90s especially in the boutique craft distilling scene.
Most Australian whisky is produced using a very similar process to that of Scotch whisky; however the flavour of Australian whisky is subtly different. Although the majority of whisky produced in Australia is in the single malt style, there is more variation than what is found overseas, with no strict customs or traditions governing the styles produced. Other styles of whisky produced in Australia, include rye, wheat and blended whiskies.
Australian whisky was popularised globally in 2014, when Sullivan's Cove French Oak single cask won the world's best single malt whisky at the World Whiskies Awards. This was the first time a distillery outside of Scotland or Japan had won this category.
While Australia has a history of whisky distilling dating back to 1820, the whisky industry looks very different in the 21st century to when it began. Distillation was legalised by the governor of New South Wales at the end of 1820, and by 1822 the first legal distillery was opened near Hobart Town.
Van Diemen's Land's fledgling whisky industry of the 1820s-30s ended quickly and there was no whisky produced on the island between 1838 and 1990. Sydney also had two large distilleries in operation between 1825 and 1850 when their focus shifted to making rum instead.
It is estimated that a total of 140 million litres of whisky was produced in Australia between 1822 and 1979; however, no whisky was produced in Australia between 1980 and 1990. The whisky industry in Australia can be broken down into three distinct periods: the colonial malt whisky period (1863–1929), the blended whisky period (1930–1980) and finally the boutique whisky period, since 1992.
Following the Victorian Distillation Act of 1862, the first large scale whisky distillation in the country began in 1863, with the opening of John Dunn's Warrenheip distillery outside Ballarat; Warrenheip distillery was Australia's second largest distillery until 1930.
In 1888 the Federal distillery was constructed in Port Melbourne and was the third largest distillery in the world at the time. By 1894, Federal Distillery produced in excess of 1.1 million litres of spirit per year, however not all of this was whisky, as the distillery also produced brandy and gin.
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