Two friends talked distilling on a Western Australian beach in 2016; what followed was a micro-distillery two kilometres outside Yackandandah, drawing soft water from a creek that runs year-round through Stanley State Forest. Head distiller Jamie works a 1,000-litre copper glass tower still alongside a 130-litre modular column still. Current releases include a bourbon cask single malt, blackstrap rum, and lemon myrtle gin.
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