Five years ago, in Blind Bight on Westernport Bay, Victoria, David McLeod and Scott Hooper established Gippsland Distilling Company and started their whisky journey.
They sourced antique barrels from around the world, set up the distillery, and set to work using some of the purest water in the world from the Thompson River Dam.
McLeod and Hooper say their point of difference is how they control the whole process from beginning to end. They mill the grain, brew then ferment the wort, double distil the spirit in the distillery and cooper their own barrels instead of buying them in. This means they can control the flavour that they want to create. They also bottle the product and put the labels on themselves. The stoppers they use are hand stamped by them with their logo.
Only a limited numbers of bottles released. There is a core range of Muscat Cask, Port Cask and Sherry Cask. They will be releasing a Special Release whisky roughly each quarter that they have put aside to maturate until they decide its ready for release, only available to members of their free whisky club.
