WHISKY ON THE MURRAY
WHISKY DEGUSTATION DINNER
Dine with the Distillers on Friday the 28th of July for a Whisky Degustation not to be missed.
An evening of industry speakers, 4 course degustation with special release whisky pairings, beer, wine & a whole lot more.
Be the first to try our new Dhungala limited release & officially open the Whisky on the Murray weekend.
Friday the 28th of July from 6:30pm
Tickets $180.00pp – limited tickets available, ticketed event, strictly no walk-ins on the night.
**Industry speakers & featuring distilleries to be advised shortly
WHISKY ON THE MURRAY
Saturday the 29th of July from 5pm at Corowa Distilling Co.
Join us for the smoke extravaganza not to be missed. With over 20 distillery’s, live music & a whole lot more Whisky on the Murray is one whisky festival not to be missed. Rug up, embrace the winter chill a join us for an evening of all things whisky, fire & smoke.
Ticket price includes entry, Glencairn glass, access to distillery exclusives, complimentary tastings & live music by the Baker Boys.
With some distillery’s releasing limited editions specifically for this event.
Food & additional beverages can be purchased on the night.
** Watch this space for more information on Distillery tours on the Saturday.
Our Distillery Partners
COROWA DISTILLING CO
An award winning whisky distillery on the banks of the Murray River in Corowa NSW. With a unique story of two mates, one buck and an abandoned flour mill, now the official hosts of Whisky on the Murray.
Producing our first whisky in 2018 with every drop of Corowa’s finest you’ll get a taste of true Australia. From the grain we source from local farmer to the people who call it home, we are all about community here at Corowa Distilling Co.
Our core range focuses on bold & complex flavours that unite for a truly unique & distinctive taste. with regular special releases from our single barrel series & dreaded drop, there is a dram for everyone.
BACKWOODS DISTILLING CO
Backwoods Distilling Co. is an independent, craft distillery located in the Victorian high country region. Established by Bree & Leigh Attwood in 2017, the distillery produces handcrafted batches of single malt & rye whisky, alongside a range of gins that highlight native botanicals.
With their first whiskies released in 2020, Backwoods have already picked up several prestigious awards, collecting medals at the world whiskies, London spirits awards. In November 2022, Backwoods took out the top trophy for champion single malt whisky at the Australian distilled spirts awards. With an ethos of using 100% Australian grains, local casks & native botanicals, backwoods is proving to be one of Australia’s best small producers of local, artisan spirits.
CRAFT WORKS DISTILLERY
When I started my whisky journey, I soon realised that I had developed an insatiable appetite to learn, to explore and just to dream all things single malt whisky. As I defined myself further as a craft worker, I developed a mantra that really sums it up for me: “I am a craft worker therefore I am…” simply it means, what I do is a craft, its physical sensory work and it gives me happiness. It fits beautifully with my personal philosophy of, in life you need to have a passion and a purpose to be happy.
Craft works single malt whisky drinkers are people who are interested in the story of a craft artisan spirit, people who appreciate the art, the craft and the exploration of what you can create as a small producer.
I am proud of the spirits I produce, I am proud of the connections I have made and I am proud that I have become affectionately known as craft.
I grow my own rye corn to produce a 100% rye whisky. I built my copper pot still from scratch which is direct fired with biofuel (used cooking oil), from a roadhouse next to my farm.
Hot water is also biofuel heated. My tractors, forklift and truck also run on biodiesel made from the used cooking oil.
The spent mash is fed to the Belgrove sheep. Cooling water comes from my dam and the waste water is either recycled or used for irrigation, including the next rye crop.
Brewing and diluting water is harvested from my roofs – I have a lot of farm shed. Yeast is often reused. The only significant material I bring to the farm is waste cooking oil and the main product to leave is whisky.
BATHURST GRANGE DISTILLERY
The Grange story goes back nearly 200 years. Famous characters, hard work, and Aussie ingenuity are built into its walls, work sheds, and a historic graveyard. It’s one of the few privately owned colonial homes listed by the NSW office of state heritage.
We’re putting Bathurst on the world map, by making the Grange into an international destination for great whisky and gin.
The Grange has been with the Jones family since 1972. As well as Australia’s finest spirits, we run a working sheep farm of 400 acres alongside the fish river.
MURRAY RIVER COOPERAGE
TIMBOON RAILWAY SHED DISTILLERY
The whisky we make at the Timboon Railway Shed Distillery is a true single malt whisky. We use malted barley as the only grain ingredient processed in our mashing shed. Josh’s inspiration are the great single malts of Scotland and the Isles, so it’s only natural that our whisky is made to the same time honoured traditions. We’ve been making true small batch, Australian craft whisky on site since 2007. In 2020, our first estate barley crop was planted so that we can produce our own grain, a second, much larger still was installed and our own cooperage established.
As well as our single malt whisky range, our portfolio of spirits also include our renowned coffee cream liquor, strawberry schnapps, a classic limoncello, a salted caramel whisky liqueur and a vodka, infused with an Australian vanilla bean.
The distillery was established in 2013 by Stuart and Naomi McIntosh, and after three years of test bed success the first commercial batch of single malt whisky was distilled at the current Somerville location. Whisky is a powerful spirit that forges deeper connections between people, families and generations. In our family whisky has been a common thread throughout the ages. For the past 500 years of our family’s long history, whisky has been at the epicentre of love and laughter, life and death, tears and triumphs.
Like an artist uses inspiration, our natural surroundings and climate have forged an incredible depth and breadth of artisan passion, which is truly unrivalled. From our amazing food producers to superb craft breweries and cideries, gorgeous wineries and a range of artisan distillers, the Mornington Peninsula is truly an incredible mustering of the Food and Drink Gods.
REED & CO
Hamish Nugent and Rachel Reed are owners & creators behind Reed & Co Distillery. As reputable ex-chefs, Hamish & Rachel put quality and balanced flavours at the core of the product and distillery experience. The goal for them is simple, to create great quality drinks that they enjoy, and share them with others. Pushing the craft and uncovering and discovering new techniques is where these distillers like to play. That is exactly how it started. Inspired by the surrounding landscape the ex-chefs were experimenting with distillation techniques to manipulate flavour in their dishes using local botanicals. In 2016 they installed their first copper still, Molly, on the premises of their awarded restaurant (Tani). The same botanicals they were using in the plate went on to produce what was then one of the first native bush gins in Australia- Remedy Small Batch.
Since then, they have gone on to produce unique refined and balanced craft spirits like Gin & Juice alternative gin, NEO Yuzu New World Gin, and locally produced Yuzushu and alternative Koji spirits.
Launched in 2018 Karu Distillery by husband and wife team Nick and Ally, the focus has always been to create quality spirits that highlight the science and art of the distillation process. Based in the Devils Wilderness NSW the range has grown to include Affinity a contemporary Australian gin, Lightning a navy strength gin, Morita a chipotle vodka and Outcask a golden rum. Karu is one of Australia’s most awarded distilleries, in 2021 Lightning gin took out the Trophy for best contemporary gin at the International Wines & Spirits Competition.