A boutique craft distillery on Sydney’s Northern Beaches is tackling food waste one bevvie at a time, with its world-first method of turning leftover sourdough bread and malted barley into whisky.
Sydney’s Hang 10 Distillery has just launched The Goofy Barrel, a whisky aged for three years in an ex-bourbon cask, as a limited-edition release. Less than 180 bottles are available for purchase.
With a distinctive flavour profile containing notes of honey, baking spices, and crème caramel, balanced by savoury undertones and a long vanilla finish, this eco-conscious pour is aiming to attract a range of whisky enthusiasts.
Hang 10 Distillery distiller and co-founder, Deon Rowe, said the whisky is about more than just great flavour, it’s about innovation and sustainability.
“Originally this whisky was styled on a savoury caramel style that then has been balanced with an ex Bourbon barrel. The barreling strength has brought out some delicious sweet oak/bourbon with a long finish of honey and vanilla,” said Rowe.
“This very, very small batch is so unique, in that, it's the world’s and Australia’s first whisky made from leftover bread (sourdough in particular). This process prevents the bread from going to food waste.”
Made with schooner malt barley from Voyager Craft Malt and leftover sourdough bread from Berkelo, the whisky has been aged in American Oak ex-bourbon casks, coopered by Transwood, since it was column-distilled in March 2021.
The company told Food & Drink Business that every batch of its gin and vodka releases uses leftover sourdough bread, and there are other small batch whiskies in the works using leftover bread from local bakeries.
Hang 10’s Goofy Barrel Whisky is now available online at hang10distillery.com.au or at the cellar door directly for RRP $130.00 for 500mL.
