Our story
Paddock to bottle
Our whisky and gin start on the farm, and what's left over goes back to it.
Step 1
Grown here
A 250-acre working sheep farm, home to the Jones family since 1972. What we grow here goes into the bottle.
Barley
Grown here on the property.
Meet our single maltsRose petals
Hand-picked from the rose garden at The Grange.
Goes into Rose Garden GinHoney
From the farm, in a single malt.
Goes into Wild Nectar Whisky
Step 2
Distilled on Big Bell
Big Bell is our copper still, custom-designed and built for us. A smaller still sits beside it for trying new recipes. Toby Jones is our distiller.
In the gins
Every gin starts with juniper. Australian Dry is our twist on a London Dry, with Australian native botanicals. Across the range you'll find:
- Juniper
- Coriander
- Lemon myrtle
- Pink peppercorn
- Blueberries
- Orange peel
- Rosemary
Step 3
Aged at 700 metres
700 m above sea level
The family saw what Tasmania's distilleries were doing with whisky and the potential in Bathurst's cool climate. Our single malts take their time in the casks here.
- Ex-bourbon casksBourbon Cask WhiskyA single malt aged three years
- Shiraz casksShiraz Cask Single MaltSingle malt from shiraz casks
- BothClassic Cask ReleaseSingle malt aged in bourbon and shiraz casks
Step 4
Nothing is wasted
What's left over from distilling goes back into the farm.
The barley
- Barley from the paddock
- Into the still
- What’s left over
- Feeds the sheep
The heat
- Sunshine
- Charges the boiler
- Steam heats the still
- Recaptured to clean tanks
Watch it happen
A distillery tour is 45 minutes with the owner: how we distil, a walk around the farm, then a tasting to finish.
Tastings and tours
