As a nod to Kristy’s parents Bill & Lyn Lark who started the whisky industry in Australia back in 1992, Killara was named after the street where that first modern distillery was registered.
WHISKY ON THE MURRAY
FRIDAY THE 19TH – SATURDAY THE 20TH OF JUNE 2026
DINNER WITH THE DISTILLERS FRIDAY 19TH JUNE 2026
JOIN US FOR AN INTIMATE EVENING OF GOOD FOOD, CONVERSATION + WHISKY.
ENJOY CANAPES + COCKTAIL ON ARRIVAL FOLLOWED BY A FEASTING STYLE DINNER MENU WITH PERFECTLY PAIRED WHISKIES.
THIS IS A RARE OPPORTUNITY TO EAT, DRINK + RELAX WITH SOME OF THE BEST DISTILLERS + WHISKY ENTHUSIASTS IN THE COUNTRY.
DOORS FROM 6PM WITH OFFICIAL START TIME 6:30PM
TICKETS $140 INCLUDES, FOOD, WINE, BEERS + WHISKY PAIRINGS
WHISKY ON THE MURRAY SATURDAY 20TH JUNE 2026
AFTER A VERY SUCCESSFUL WHISKY ON THE MURRAY IN 2024 & 2025 JOIN US FROM 2PM IN COROWA FOR OUR FOURTH WHISKY EXTRAVAGANZA NOT TO BE MISSED. WITH OVER 30 AUSTRALIAN DISTILLERY’S, LIVE MUSIC & A WHOLE LOT MORE, WHISKY ON THE MURRAY IS ONE WHISKY FESTIVAL TO ADD TO YOUR SOCIAL CALENDAR.
RUG UP, EMBRACE THE WINTER CHILL AND JOIN US FOR AN AFTERNOON OF ALL THINGS WHISKY.
TICKET PRICE OF $35.00 INCLUDES ENTRY, GLENCAIRN GLASS, LANYARD, ACCESS TO DISTILLERY EXCLUSIVES, COMPLIMENTARY TASTINGS + ENTERTAINMENT.
WITH SOME DISTILLERIES RELEASING LIMITED EDITIONS SPECIFICALLY FOR THIS EVENT, IT’S AN AFTERNOON NOT TO MISS.
FOOD & ADDITIONAL BEVERAGES CAN BE PURCHASED DURING THE EVENT.
2026 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, 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.
AMBER LANE
Amber Lane has exploded onto Australia’s whisky market since launching to market in 2022. Results include double golds at the San Francisco World Spirits Competition in 2023 and 2024, Small batch category winner at the World Whiskies Awards 2023, equal best Australian single malt at the International Wine and Spirits Competition 2024, Champion single malt at the Sydney Royal 2024, and medallion winner for best cask strength whisky at the Royal Australia Spirits Awards in both 2023 and 2024. Amber Lane’s whiskies have attracted some of the highest marks in the recently launched Halliday’s Spirits Guide 2025.
Located in the Yarramalong Valley on the NSW Central Coast, the key to Amber Lane’s success is the application of complex maturation techniques learned from the Cognac tradition, which include humid cellaring, larger barrel format for greater thermal stability, elimination of oxygen from the cask to slow the process down, the regular integration of casks and addition of water during the maturation cycle, and the strategic use of old barrels to unite the spirit prior to release. All of this adds up to an elegant and refined style of whisky which is difficult not to fall in love with.
BATTERY POINT DISTILLERY
Battery Point Distillery was born from a passion for Tasmania and the respected traditions of craft whisky distilling. A small stone building in Hobart’s historic Battery Point contains a treasure trove of small batch, hand-made whiskies slowly ageing in a collection of carefully sourced sherry, tawny and bourbon casks. Double-distilled in small quantities, initially by our pioneer Jack Lark son of whisky godfather Bill Lark, and now Luke Lawrence taking the reins as Head Distiller, each whisky will be of a consistent high quality. With the nuances of single, double or triple cask ageing coming to life under the watchful eye of our master blenders, our trademark style allows whisky lovers to experience exceptional contemporary expressions of Tasmania.
Born in 2018, Battery Point Distillery has won numerous awards for multiple releases across Australia with its step onto the international stage winning a gold medal at the highly prestigious world whisky awards in London for its flag ship whisky ‘triple cask’
IMBUE DISTILLERY
Imbue Distillery brings you spirits rich with flavour and imbued with the story of us, founders Mel & Mick Sheard. Our good friends Luke + Nikki joined the Imbue family in 2019 and bring much needed logic to our hair-brained plans!
Combined we share 60 years experience in Melbourne’s food industry from retail to wholesale, bakeries, catering & hatted restaurants.
We’re not afraid to play with flavours and push the boundaries to bring you both new and nostalgic experiences.
MURRAY RIVER COOPERAGE
Murray River Cooperage is set amongst the prestigious Rutherglen wine region, in the tourist town of Corowa, New South Wales. It is nestled right on the banks of the mighty Murray River. Murray River Cooperage is headed up by John Carberry who has been a master cooper in Scotland’s best cooperages for over 30 years bringing with expertise from the UK’s most famed distilleries. John will be doing live demonstrations here at the distillery Saturday.
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 dark rum made with Queensland Molasses.
BLACKGATE DISTILLERY
Situated in Mendooran, 45 mins from Dubbo in Central West NSW, Black Gate Distillery is a small, husband and wife operation established in 2009. We enjoy a rural setting and a climate conducive to aggressive spirit maturation. We produce Australian Single Malt Whisky and Dark Rum which are both brewed and distilled on site. The distillery capacity is around 3000 litres of whisky and about 1000 litres of rum annually. We use direct fired copper pot stills of 630 litres and 300 litres capacity that produce spirit on the richer end of the flavour spectrum. We stick with traditional methods and use the highest quality ingredients and casks available.
MORRIS
At Morris, we have been making world renowned fortified wines since 1859. It’s our barrels that gift us distinctive flavours and a uniquely Australian whisky experience. With a deep respect for tradition combined with an unbridled passion that keeps us curious, it is our vision for Morris of Rutherglen to lead the creation of a distinct new style of Australian Single Malt whisky. At the heart of our distillery is the original 1930s hybrid copper-pot and column still. Awoken from slumber and lovingly restored for distilling MORRIS whisky, she’s known as Aurora after the princess from Sleeping Beauty. MORRIS whisky reflects its regional Victorian provenance. Made with 100% Australian premium malted barley, matured in Barossa and Coonawarra wine barrels which are prepared by hand at the family cooperage, and finished in carefully selected Morris fortified wine barrels.
CHIEFS SON
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.
KARU DISTILLERY
In 2015, Nick and Ally Ayres, driven by a simple question – “If you could do anything for a living, what would it be?”. Inspired by a sip of whisky, Ally envisioned a life crafting spirits. For three years, they immersed themselves in the world of distillation, travelling Australia and beyond to master their craft. This dedication culminated in 2018 with the launch of Karu Distillery and their first spirit Affinity Gin, which quickly sold 300 bottles across Australia through a gin subscription.
From this humble beginning, Karu Distillery rapidly ascended onto the national and global spirits scene. Their mission: to craft traditional spirits for the modern palate, inviting spirit lovers on a journey of flavour and innovation. Ally and Nick’s organic vision, “to create the spirits we enjoy, the way we enjoy them,” fuelled their unparalleled commitment to quality.
In just six years, Karu Distillery has achieved remarkable milestones. They’ve garnered two “World’s Best” trophies, an innovation award, a “Best Liqueur” trophy in Australia, and over 120 prestigious medals, including an IWSC Trophy, World’s Best, Country’s Best, Double golds and Platinum awards. This recognition serves as a testament to their unwavering dedication to quality, solidifying Karu as a trusted brand worldwide. Their goal is to build an authentic, modern heritage brand, a legacy of Australian quality for generations to come.
BAKERY HILL DISTILLERY
Bakery Hill Distillery is a family owned and operated distillery that has been producing world renowned single malt whiskies for over 20 years.
In addition to producing and selling whisky products, the Bakery Hill team has a passion for educating Victorians and people from all over the world on how real whisky is made and how it can be enjoyed. The distillery was founded by former chemistry teacher David Baker, who was tired of being told the only place where whisky could be made was Scotland, because of the ‘special air and water’. David set out to prove a point, that exceptional whiskies could be made outside of Scotland and specifcally in his hometown of Melbourne, Australia. Over the following decades, Bakery Hill has done just that.
The distillery has received widespread local and global recognition, including being named Southern Hemisphere Whisky of the Year 2020 and Best Small Distillery Whisky of the Year 2005 by Jim Murray’s Whisky Bible.
RIVERBOURNE DISTILLERY
Founded in 2015, Riverbourne Distillery is a boutique distillery based in Jingera, New South Wales. Head Distiller, Martin Pye, runs a two person show, mashing, fermenting, distilling and ageing his range of boutique whiskies and rums with the utmost attention to detail, while his wife Eileen does the bottling, labelling, paperwork and distribution. The natural spring waters, climate and mountainous environment produce spirits with a unique flavour profile distinctive to the region. The distillery currently has over 8000 Litres of rum and whisky ageing in French and American oak casks (a minimum of 3 years) and have different representations of whisky available now with a Rye whisky just before Christmas.
BOGAN ROAD
Transitioning from being an independent bottler and supporting the Tasmanian Whisky industry to doing their own distilling, Bogan Road Distillery is set in bushland with a stunning view of Quamby Bluff.
Embarking on a journey to create their own independent bottling business “Tasmanian Whisky Selectors” 2016, Karin and Shane discovered a stunning bush property on Bogan Road, nestled in the foothills of Quamby Bluff. Inspired by their passion for premium spirits and Tasmanian produce they went onto create Bogan Road Distillery, complete with ‘Bennie’ the 1600L pot still
Determined to wait patiently until the whisky is at it’s best before bottling, Karin and Shane Spencer have an idyllic location for crafting their premium product.
WESTERNPORT
Our small batch craft distillery is nestled in a small coastal village known as Blind Bright on the shoes of Westernport Bay Victoria Australia. We take pride in hand selecting only the finest malts and barrels from all around the world.
A large portion of our barrels are antique that have soaked fortified wines for around 50 years before we re-cooper them ready for filling with our exceptional new make spirit. We hope you enjoy our amazing whisky with its unique Australian coastal influence.
ECHUCA DISTILLERY
Crafted and bottled in the legendary river port town of Echuca Moama, our craft spirits are 100 % pure thanks to a combination of naturally derived botanicals, the best ingredients we can source and the ancient craft of distilling.
We are committed to a 100% natural product and we know it’s what you want from your tipple of choice.
We use 100%: Australian Spirit from Grain or Grapes. Plant-based, natural botanicals from around the world The purest water we can source, thanks to some serious water filtration equipment.
Our co-founder and head distiller David has the technical expertise from years playing with flavours, perfumes and essential oil distillation, which has culminated in the creation of quality artisan spirits.
THE GOSPEL WHISKEY
The Gospel embodies the characteristics of traditional American rye whiskey with a flavour nuance that is distinctly Australian.
Our unmalted rye grain imparts deep, spicy flavours of vanilla, cinnamon and dried fruit, with developing notes of pepper, grass and grain.
We may taste different to the whisk(e)y you’re used to drinking but you will discover a quality, premium, Australian whiskey that perfectly balances sweet and savour – as good neat as it is in whiskey-forward cocktails.
HOBART WHISKY
We are family-owned distillery, established in 2014, based in Hobart, Tasmania. Our philosophy is entirely based around making whisky for us, that we love, and want to share.
Despite being one of the first ten Tasmanian distilleries, we flew under the radar for quite a while, and in this time concentrated on making whisky.
Not all expressions are the same, and it’s important to us that everyone can drink them as we do. We hand bottle and label each release in our distillery with each bottle having its own identifying bottle number. Hobart Whisky bears testimony to our Tasmanian malted barley, fermented with style, gently distilled with grace, then sweetly rested in hand selected oak casks. Each small batch holds its own distinctive characteristics and signature.
KILLARA DISTILLERY
After over 150 years since the last distillery in Hobart closed its doors and shut off its stills, Killara is a continuation of Tasmania’s legacy of exceptional handcrafted creations.
Our untraditional 600 litre copper pot still, with the condenser being at the top rather than at the side, was specially designed and manufactured in Hobart thanks to Aircon Industries. Much like the one that stood outside my bedroom as I grew up, and eventually prompted me to join the family business all those years ago. This produces our signature smooth and distinct spirit that we can’t wait to share with you all.
We are committed to our community, as we will always strive to utilise locally sourced ingredients and partner with like minded small businesses.
McHENRY DISTILLERY
NAGAMBIE BREWERY AND DISTILLERY
Just like our head brewer and distiller Aimee Cahill, our beers and spirits are unpretentious and approachable. They’re designed to be drunk and enjoyed, with friends and family, with a good meal or to slake a thirst at the end of the day. We’re not here following fads or chasing awards.
We’ve got classic brews – a lager and pale ale – as well as experimental and seasonal brews, if that’s more your thing. What they all have in common is they’re made from the best ingredients available, including water sourced from the mighty Goulburn River.
In the distillery, we combine traditional techniques and botanicals with a little of Aimee’s personal flair to make our handcrafted, small-batch gins, vodkas and whiskies.
SNOWY MOUNTAIN SPIRITS
Snowy Mountain Spirits is one of the only Independent Bottlers producing whisky at 1200 metres above sea level. The very first idea came from sharing stories and having a good laugh with mates, over a whisky of course – that’s the experience we want to create for other people.
We wanted to take the spirit of the pristine environment of the Snowies to make a quality whisky that both respects and reflects where it is both produced and matured.
Snowy Mountain Spirits believes that producing a great whisky starts with quality new make put into selected barrels and left to mature in the right conditions. At Snowy Mountain Spirits we have been acquiring specially distilled new-make from two award-winning distilleries in Tasmania and filling specially selected barrels from around the world, before bedding them down to mature in the unspoilt environment of the Snowy Mountains.
SPRING BAY DISTILLERY
Spring Bay Distillery’s approach to making single malt whisky began in 2015 when Cam and Suzy Brett realised their dream of building a distillery on Tasmania’s east coast. Having shared a love of whisky for over 20 years, they dedicated many years to planning and dreaming before finally establishing the distillery. Their commitment to quality ensures that every part of the process meets the highest standards.
The use of premium Tasmanian barley, the quality of the wash, the distilling, the careful selection of casks, and, importantly, the use of arguably the best water in the world – a blend of East Coast Tasmanian sweet rainwater and the soft sea air of Spring Bay – all contribute to the exceptional quality of their whisky.
The influence of Spring Bay’s terroir is evident in the water used at the distillery, located less than 500 meters from the sea. Most afternoons, sea mist drifts up the valley and falls on the roof of the distillery, later collected when the rain falls. This sea salt imparts a unique profile to the water, which is both soft and sweet, enhancing the distinctive character of their whisky.
WHIPPER SNAPPER DISTILLERY
Born in the streets of East Perth, Whipper Snapper Distillery is Perth’s first urban distillery established in 2014. In search of something exceptional, Whipper Snapper was founded by two young whiskey drinkers who wanted to showcase Western Australia’s produce and put WA on the map. In the pursuit of creating the perfect Australian whiskey, they wanted to redefine the perception of WA grains and, in 2014, opened the doors to their humble home.
Crafted on-site, Whipper Snapper Distillery has established itself within the whiskey industry, boasting many award-winning whiskies, including World’s Best Corn Whiskey in 2023!
WINDING ROAD DISTILLING CO
Winding Road Distilling Co. was born from a love for unique spirits, a curious nature, and a strong sense of adventure.
Through the chance meeting of two people from different countries over twenty years ago, our journey has very much been along a winding road. In 2009 we found our way to the New South Wales far north coast and settled in the small village of Tintenbar, between Ballina and Byron Bay. While we were initially drawn to the region by its incomparable natural beauty and mild climate, the friends we made and sense of community we experienced confirmed this is where we were meant to be.
Fast forward to 2015 and a long-held dream to build our own craft spirits distillery grew into something more after a casual conversation on a warm summer’s evening. With a love for unique whiskies, rums, and gins, the idea quickly took hold. Not being ones to shy away from a challenge or something a little out of left field, we began our journey down this Winding Road. Over the next few years we studied, trained, planned, schemed, and built; striving towards the goal of opening our distillery while simultaneously working to maintain our home and family life, our careers, and our sanity! Our goal is to produce artisan spirits that inspire a life’s journey infused with authenticity, curiosity, and enjoyment.
HILLMAN BROS DISTILLING CO
Founded by brothers Matt and Geoff Hillman in 2021, Hillman Bros. Distilling Co. is located in the heart of Marchmont, Yass Valley, an area known for its rich history and ideal conditions for crafting spirits.
With hot summers and cold winter winds, Marchmont provides the perfect environment for creating premium Australian spirits.
Drawing on the legacy of the land, the Hillmans are committed to producing Hillman Bros spirits with meticulous care and high-quality ingredients, delivering hand-made craft spirits that embody the essence of the region.
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 spirit I produce, I am proud of the connections I have made and I am proud that I have become affectionately known as Crafty.
FLEURIEU DISTILLERY
The Fleurieu Distillery sits on the water’s edge at the historic wharf in the river port of Goolwa. Evolving from its 2004 origins as the Steam Exchange Brewery, this family-owned distillery now produces nationally and internationally trophy-winning whisky, with twenty-four national and international trophies to its name. From core expressions to boundary-pushing collaborations, Fleurieu whiskies proudly carry the character of South Australia onto the world stage and stand among the finest in the country.
Distillers Gareth and Angela Andrews believe authentic whisky carries a true sense of place and the philosophy of those who create it. Guided by patience, precision and an uncompromising commitment to quality, they craft spirit using carefully selected ingredients and yeast profiles before maturation in touriga, sherry and bourbon barrels. In the maritime climate of the southern coast, the whisky develops expressive maple and vanilla oak layered with subtle sea-air spice, creating a smooth, elegant character unique to this region.
Come visit us – travel the winding roads of the Fleurieu.
Live a life less ordinary.
WHISKY IN ISOLATION
Whisky In Isolation is an independent bottler that works exclusively with Australian distilleries to created limited edition, distillery firsts.
Indie bottling, for us, isn’t about cherry-picking safe casks and slapping on a cool label. It’s about giving distilleries permission to get weird. We love to work with distilleries as collaborators – not just buyers – giving them room to experiment beyond their standard releases. We want distilleries to crank the amps, push the boundaries and try the things that make accountants nervous!!
Australian distilleries are operating under serious pressure. The tax regime doesn’t exactly reward risk-taking. We enjoy providing a platform where innovation can breathe. Whether that be exploring unusual cask types, playing with mash bills, tweaking fermentation, looking at distillation techniques- that’s where we believe the magic happens.
Life’s too short for boring whisky. There are too many levers to pull and too much talent in this country to play it safe.
Australian whisky is already punching well above its weight globally. We’re proud to shout that from the rooftops. But more than that, we believe the best is still ahead of us and Whisky In Isolation is here for the wild, delicious ride.
BELLARINE DISTILLERY
We are family owned and fiercely independent.
The distillery, established in 2015 by Russ Watson & Lorelle Warren, is the first distillery on the Bellarine Peninsula and the Geelong region since the 1980s. Russ’s fitter and turner background allowed him to design and build a bespoke distillery in a beautifully landscaped garden replete with heritage fruit and nut trees.
Nicky and Craig Michael joined in 2017, with Craig, holding a Bachelor of Science and Diploma in Distilling becoming the Head Distiller. We started commercial production of premium gin and single malt whisky in 2018, inspired by the long tradition of distilling and maturation of whisky, with a strong focus on science, experimentation, and innovation.
STARWARD
Starward founder, David Vitale, started off with a simple vision – to create a distinctly Australian whisky we could offer to the world. With the famed Australian wine region in our backyard, we tried something new and never looked back.
From the grains to the red wine barrels, we source all our ingredients from within a day’s drive of our Port Melbourne distillery. Melbourne’s notorious four seasons in one day is our secret weapon when it comes to maturing our whisky. The constant change in temperature makes our barrels contract and expand at a much faster rate. Meaning our whisky takes on all those delicious flavours from the wood.
Moving beyond tradition is exactly where Starward lives, from how it’s made, to how it’s enjoyed. Our team of distillers, many ex-brewers and winemakers, are driven by flavour and you’ll notice this with every outrageously delicious sip.
HELLYERS ROAD
In remote North West Tasmania, the untamed Tarkine wilderness bounds Australia’s richest farmland, both nourished by the world’s purest air and rain, fresh from a 20,000km journey across the Southern Ocean.
We have been rooted in this place for eight decades – first as a dairy cooperative, then in 1997 drawing on our spirit of community and sense of place to establish Hellyers Road Distillery. Hellyers Road Distillery is Australia’s Oldest Operating Whisky Distillery.
Today, the second, third and fourth generations of those original farming families remain custodians of Hellyers Road.
Marrying time-honoured tradition with innovation born of that remoteness, Hellyers Road has carved its own patient path to make Australia’s Finest Aged Whisky.
HEARTWOOD MALT WHISKY
Our whisky program began in 1999 and continues today with complete hands-on involvement at every stage, from spirit selection to barrel choice and maturation.
We source new make from over 20 distilleries across Australia and New Zealand, working with a diverse range of styles and flavour profiles. Each spirit is carefully matched to one of our 13 selected cask types, including French, American and Hungarian oak, as well as barrels seasoned with bourbon, muscat, port, sherry and more.
Matured in our bond store south of Hobart, every cask is monitored closely throughout its journey. Alongside aged single malts, we also create vatted and blended malts, allowing us to craft a wide spectrum of whisky experiences.
We are driven by quality above all else. There are no timelines, each whisky is bottled only when it is ready. And if something is truly exceptional, we may just keep a little aside to share with friends.