Well autumn has finally arrived in Melbourne with a stretch of cool weather on the way and our record breaking indian summer over. Melbourne experienced its wettest and warmest March on record which is great for our maturing barrels of whisky.
Climate plays such an important role in maturation and we've gone to great lengths at the distillery to make our barrels work hard, and make the most of their time in the bond store. Our bond store is painted dark charcoal to absorb heat during the day, and we track both internal and external temperature, humidity and wind direction (northern winds in Melbourne are typically dry) - it's handy being located at an airport - and then adjust the internal climate accordingly. As time goes by, we will also rotate our barrels to different locations in our bond store to assist in the character development of our whisky.
Each and every one of our barrels can be traced back to the distillation of the new make spirit and also the type of oak, source of the barrel (winery or distillery of origin) and approximate age of the oak. This helps us decide which barrel to decant and also assists in barrel purchasing and coopering.
Even though bottling our whisky is still a few seasons away, it is front of mind every single day at the distillery. From the barley we choose right through to the location the barrel sits in our bond store, we make choices that will ultimately lead to producing a consistent and uniquely Australian malt whisky.
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