Whisky opinions, articles, feature pieces, info and reviews.
Our Cardhu moment? Yes, very much so….
Since the Australian whisky industry’s re-birth 30-odd years ago, there have been a number of specific markers or events that have indicated the industry is taking steps forward and leaving its fledgling status behind. Like an adolescent transitioning to adulthood, not every step is glamorous; there will be a few missteps along the way; but you’ve got to take those steps to learn and develop.
As the number of fledgling whisky distilleries around Australia grows, an increasing number are now starting to release their whisky and bring it to market. In fact, as at August 2020, the number of distilleries selling their legal, matured whisky is apparently 48!
What is increasingly exciting, at least in the eyes of this observer, is seeing the number of mainland distilleries establish themselves in the various states. Our industry has never (yet) been large enough, sustained enough, or consistent enough for concepts such as regionality or terroir to be considered. It would be interesting if Victorian distilleries had a certain, common style that was unique and identifiably distinct from, say, WA or NSW – but perhaps that’s just a romantic notion tethered to the sentimentality of a Scotch fan who still appreciates a Lowlander being distinct from a Speysider and an Islay….
With that as a backdrop, Aussie whisky fans have rejoiced in seeing a number of distilleries establish themselves in Victoria. For so long the sole domain of Bakery Hill, there are now other players in the state, and one such player planting an increasingly visible foothold is Chief’s Son.
