Visitors
are warmly welcomed to sample our spirits as part of the Distillery
experience.
On any given day the distillery will be operating, bubbling and steaming
and producing spirit behind protective glass for all to see.
Talk to the distiller and read through the History of Distilling in
the area.
Whisky
Single malt Whisky is a type of Whisky, distilled by a single distillery in a pot still, using malted barley as the only grain ingredient.
Malt, (germinated barley seeds), indicates that the Whisky is distilled from a single "malted" grain. Not all grains can be malted, but in the case of a single malt Scotch, barley is always the grain used.
Coffee Cream
As Timboon is in the heart of dairying country in the Great South West
it is only befitting to make a spirit that reflects both the locality
and history of spirit making in the area.
Coffee Cream is a pure delight and a popular drink that is enjoyed by
many.
It is a smooth blend of Whisky spirit and local cream, well balanced
for complete indulgence.
Strawberry Schnapps
Made in the traditional
way, using the best of Alan ‘Strawberry’ Kerr’s sumptuous
local fruit.
A fine heart starter with full flavour to be savoured.
Vodka
Never has vodka been so popular in Australia, a crisp spirit that is both refreshing and clean to taste.
Our single
malt
Knapplewer engineering in Hobart has made a 600
litre pot still with a line arm and condenser for us to make our spirits.
Our friends at the local microbrewery ‘Red Duck’ make the
‘wash’ for us to make our single malt Whisky.
‘Wash’ is a beer brew made to our specifications with no hops
added.
It is around 7% alcohol when we receive it.
The ‘wash’ is transferred to the still and heated, the resulting
spirit called ‘low wines’ is approx 25% alcohol.
The original volume is reduced by a third. This spirit is then placed
back in the still and heated again.
It will also include ‘feints and fores’ (undesirable alcohols,
fusil oils and other higher alcohols collected from the beginning and
end of a previous spirit distillation).
The spirit run is critical, it is here we need to catch the ’golden
heart’ of the spirit. This is the spirit that is appropriate for
casking and quietly ageing.
The ‘fores’ caught before and ‘fients’ caught
after the ‘golden heart’ sprit are collected to go in the
next spirit run.
Ageing
All the spirit we collect is aged in ex-sherry, port or bourbon barrels.
It remains in these barrels for a minimum of 2 years and a maximum of
25 years.
It is here the spirit gains most of its unique character and we lose some
of our spirit, know as the ‘angels share’.
Over time some spirit evaporates through the porus oak.
Water
Most malt Whisky is diluted to about 63.5% before it is placed in casks
to mature.
These days, many distilleries are using distilled water for diluting Whisky
before it is casked as well as for diluting the Whisky to bottling strength
(40-46% Alcohol by Volume (ABV)) after maturation.
Our spirit is diluted with ancient limestone filtered sub artesian water
and bottled at approx 40% ABV.
It should also be noted that for Whisky, unlike wine, the maturation process
does not continue in the bottle.
