Coburns Distillery

We will start slowly, everything we do in the making spirit process will be very hands on. Our method will be governed by how we get the very best spirit into your glass, to give you the true taste of the Southern Highlands region.

Our grain will be grown and malted all within an hour’s drive of the distillery. Our water will have fallen on the land around us. The resulting spirit will age in barrels coopered from carefully selected recycled oak wine barrels.

The spirit will age over time, the barrels will be left exposed to the temperature variations of the Southern Highland’s distinctive four seasons. With frosty winter mornings and long warm summer days, the Southern Highlands weather will leave it’s mark on the spirit inside.

From time to time we will taste and check each barrel. We will be making notes to document the spirit’s journey, all the way from where the grain was grown, to the strain of yeast that fermented it, and then lastly we record the origin of the barrels the spirit aged in. When you drink our single malt you will be able know the complete journey of each bottle on the way to your glass.

When the barrel is opened for bottling we won’t get all the spirit we distilled and barrelled. Over time the barrel with loose some of it’s spirit to evaporation, this called the ‘angels share’. It’s only right that we give some of this heavenly spirit back.

We will only bottle our single malt when we believe the spirit has extracted the best flavour the barrel has to offer.

This will all take time, a lot of love, but we are not in any kind of hurry.