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From our meticulous approach to selecting only the finest peated barley sourced from Inverness, Scotland, Hellyers Road has cemented its reputation as being Australia’s foremost peated whisky producer. Our peated grain is sourced from Bairds Maltings in Scotland – renowned for supplying many of the peated whisky distillery icons. This release represents our passion to continuously craft world class peated single malt whiskies of incredible distinction and quality. A gently, but distinctly peated whisky with a blended mash bill of unpeated Tasmanian malted barley and traditionally peated malt, aged for seven years in first fill American Oak ex-Bourbon casks. A “gateway” peated single malt - luring in many who, until trying it, thought they did not like peated whisky.

A whisky with a beat of its own, KURIO Crimson Jam blends exceptional Tasmanian Single Malts, uniquely finished in Tasmanian cherry and sparkling wine-seasoned casks. The result? A vibrant, full-flavoured expression that’s as bold as it is versatile. Jammy sweetness meets smooth apple-wood smoke, layered with honeyed apricot, nutmeg, and indulgent Black Forest cake. A luscious finish unfolds with cherry jam, custard, and velvety mocha.

Génépy is a legendary alpine herbal liqueur, unique to the Savoy region, that dates back many hundreds of years. While comprised of a multitude of alpine herbs, the most prominent is a petite and rare variety of artemisia found principally in the high mountain air and adventure. Dolin is one of the few remaining houses that still relies on local herbs foraged in summer, and distillation in a venerable old copper alembic. Today, Génépy remains a darling of both intrepid hikers and French skiers. Served on the rocks or with tonic water, and a welcome addition to hot chocolate. Le Chamois is Dolin’s oldest Génépy recipe, dating back to 1821, when Joseph Chavasse first established what is today Maison Dolin. Its gentle sweetness and heady herbal character have pronounced notes of chamomile, sage and mint. To many French consumers, the Dolin name is inextricably linked to this signature Génépy recipe and the alpine experience.

Awarded Single Malt Whisky of the Year Internationally from London Spirits Competition 2025. Callington Mill celebrates the rich heritage of Pedro Ximenez grapes, sun-dried in the warm embrace of Andalusia, Spain - By maturing this single malt whisky in rare and coveted Ex-Pedro Ximenez casks. At Callington Mill we allow these premium casks to cradle our single malt through its entire maturation process. A more costly process that delivers and elegant whisky of dark mahogany in colour - A thick viscous and tearing sip with notes of raisin, dates and figs that develops into hints of dark chocolate, coffee and honey. A single malt whisky that unfurls into a symphony of flavours that tantalises the palate.

Quagmire, our Peated Single Malt Whisky, emerges as an exploration beyond tradition. Born from a change of heart, it delicately navigates the soft, yielding terrain, offering a subtle symphony of flavours that challenge and enchant the palate. This unexpected journey extends a gentle challenge to enthusiasts, encouraging a personal exploration of the smoky spectrum. Beyond tradition and debate, our creation embodies the refined discussion surrounding peated spirits. Its elegance transcends the liquid, providing a moment of contemplation that resonates with those who appreciate the artistry of whisky. Savour the complexity, embrace the challenge, and indulge in the sophistication of this modest yet profound exploration of the peated whisky landscape. As you share this experience with friends and family, spark conversations on where each palate sits on the spectrum. Our founder's evolution serves as a reminder that whisky is best enjoyed in good company, where tastes evolve, and stories unfold.

The aim with this Gin was to only use Tas native botanicals. I discovered some very impressive native berries, leaves and seeds however they could only be wild harvested which meant I could not get enough quantity to make it practical enough for an ongoing production. I have still been able to use some Tasmanian native botanicals however I have now broadened the list to only Australian native botanicals (plus the Juniper). Iam using 6 Native Australian botanicals with 3 of them never used before in any other Gin.All of my botanicals are vapour infused which is a technique not used too often with Australian Gins. Vapour infusion (as opposed to steeped) will give the Gin a much more delicate and subtle bouquet. My Gin is designed to smell beautiful. There will be delicate petal and citrus aromas with a hint of cut hay.

Fully matured in Melbourne without a peat bog in sight, now thats UNEXPEATED.Youve never tried a Starward whisky like this before. Peated, smoky whisky barrels meet red-wine-barrel-aged single malt. Islay, Scotland melds with Melbourne, Australia. And old worlds and new worlds collide.We started with our signature red-wine-barrel-aged single malt, its flavour fruit-forward and juicy. Then we swerved from the expected. Heavily-peated whisky barrels direct from Islays finest distilleries would give our whisky a peat character never yet tasted in Starward.In each sip of Unexpeated, ripe red berries meet a coastal peat smoke. Sweet peat lingers in the aroma and lengthy finish.Pair with smoky dishes like trout or grilled eggplant for a flavour sensation. Sip alongside oysters or punchy Roquefort cheese.When you take tradition and make it your own, delicious things happen.