Events

Part 2/2: Maritime Sherry Launch Event
Cooking the day's catch


Published 02|2026

Celebrating our Limited Release Maritime Sherry whisky.

Part 2/2: Launch Event - Cooking the day's catch!

Last night, our team were treated to the seafood we’d caught earlier in the day (see Part 1/2), beautifully cooked on our open fire grill by chef Andrew Gerstkamp in the distillery courtyard, overlooking ocean.



Waubs Harbour Limited Release celebrations

Waubs Harbour - crayfish being cooked on an open fire

We were treated to abalone nigiri with Thai Asian glaze, charred crayfish pasta, made with a crayfish broth, blue eye trevalla spring rolls with Vietnamese mint & pineapple sage and wasabi, fish skewers and more.

All made with seafood caught just off the shore of the distillery. What a treat!!

Head Distiller Rob took the team through a tasting of our new Maritime Sherry whisky, the oldest whisky we’ve ever released, and we reflected on the many years of hard work and patience it’s taken to get to this point.

Waubs Harbour team feasting on seafood caught earlier that day

Waubs Harbour Distillery team in their outdoor courtyard

A big thank you to Andrew & Alison Gerstkamp for an incredible feed and our team (plus partners) for a memorable day celebrating the launch of this very special 'Maritime Sherry' single malt whisky, coming TOMORROW (Wednesday) at 7pm AEDT!

See more behind the scenes from our celebration below:


Behind the scenes into Waubs Harbour's Limited Release Maritime Sherry celebrations

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We acknowledge Aboriginal people as the traditional owners of this Land and respect their culture and identity which has been bound up with the Land, Sea, Waterways and Sky for generations.

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