For our base spirit itself, we chose Australian malted barley, fermented with brewers’ yeast because of the tropical fruit character it gives to our whisky, which we distill using our two copper pot stills. We source every ingredient from just a day’s drive away, and by working closely with growers, winemakers, farmers, traders and maltsters we keep an eye on new varieties to make sure Starward produce is the best quality produce possible.
It seems obvious now that all the ingredients for a modern Australian whisky were close by. But, in 2007, when we first started, the idea of an approachable, affordable Australian whisky – served neat or as a cocktail with food – was a big leap of faith. Australian winemakers had the audacity to take on the old world of wine. So why couldn’t we do the same with whisky?