Emerging Aussie distillery embarks on third single malt

The Fleurieu Distillery in Goolwa, South Australia, has just launched its third single malt whisky in less than 12 months. The first, released just before Christmas last year, sold out of its 600 bottles within weeks, as did the second release, which launched in April.

Weighing in at 55% alcohol, the latest release is known as Whisky Kisses and takes the name from the distillery’s 12-hectolitre copper still. The 600-bottle batch is being sold at A$198 (US$155) for a 700ml bottle, and as the distillery has already been flooded with orders, it is unlikely that stocks will last until Christmas.

Head distiller Gareth Andrews said a loyal band of buyers, particularly in Sydney and Melbourne, had led to a surge in early orders.

“We’ve now got a dedicated customer base who basically buy a few bottles of everything we do and that is expanding so it’s hard to tell where we are going to end up​,” he said.

“Depending on how fast this one goes will depend on whether we release the next one before Christmas or after​.

“I’m preferring after, just to give it a little more of that summer weather but it’s all in the hands of the gods​.”

Fleurieu Distillery is about 80km south of Adelaide and just feet from the River Murray on Goolwa Wharf, less than 3km from where the river meets the Southern Ocean.

Andrews said the “maritime​” conditions at Goolwa were ideal for maturing whisky because of its fresh sea breezes, fluctuating temperature range and mild summers.

All matured in port barrels, the distillery’s first whisky release was unpeated, the second peated and the third “about half-way in between​”, according to Andrews.

“It’s just got a hint of smoke in the end​,” he said.

Whisky Kisses is a blend of four 100-litre barrels and has typical port-barrel characteristics, such as a burnt amber colour carrying forward a nose of raisins, vanilla and toffee apple. The distillery believes this third release captures its signature style of salted caramel, biscuit and toasted nuts with a wisp of peat.

“What we’re trying to do is have a family resemblance—a particular flavour that is the Fleurieu Distillery. So rather than individually releasing barrels, we take several single malt whisky barrels of ours and blend them into a bigger batch​,” Andrews said.

A new 36-hectolitre still is expected to arrive early next year so that production can be ramped up considerably.

The distillery opened as one of South Australia’s first craft breweries, The Steam Exchange, in 2004, before being rebadged Fleurieu Distillery last year.

It still sells its own beer and gin at the cellar door but has outsourced its beer production to Lobethal Bierhaus in the Adelaide Hills so Andrews and his team can focus on making whisky.

“Unfortunately there’s only 30 hours in a day and 10 days in a week so can only do what we do​,” Andrews said.

“We are just so flat out making whisky that I’ve had to give Lobethal all of our recipes so he can look after that for us​.”