After returning from the Barossa Valley in 2014 where my father and I found some re-cut 20 litre 100-year-old Seppeltsfield barrels for aging port we asked ourselves, why not age fresh off the still Whisky instead!
Turns out that finding fresh cut Whisky was harder than we thought. Not wanting to give up and looking for a project we said, “let’s do this”!
Taking a particularly scientific and detailed approach and using local ingrediency in two years from the ground up we had made and barrelled our first Whisky “Ishka”, a tribute to Samuel Sinclair who immigrated to Adelaide from the Orkney Islands, Scotland in 1837.
With a long time to wait for our whisky to mature, the nano equipment in place and passion I set off on a journey to create my favourite beers, Liqueurs and spirits.
Being a lover of Gin and after plenty of dabbling in other areas I refined a Gin to the point that it was dominating in blind tasting against local and international favourites, our unique Urban Gin flavour was borne, and I ordered our beautiful 5mm thick copper still “Delcie”.
My journey above was collaboratively shared from the other side of the world by a lifelong friend who I grew up with in Adelaide and on the white sands of the Fleurieu Peninsula, Mark had equal passion towards the science and art of distillation and Liqueur creation. For years I asked him to come home to Adelaide and join the journey and I am fortunate that he said yes!
Today we stand together crafting award winning Gin, Whisky and Liqueurs and distributing to over 220 bottle shops, countless hotels and clubs, and our products are enjoyed in 1000’s of homes across Australia, all while our whisky stocks grow and age!
Its fair to say that our journey has just begun!
Founder & Distiller