Journal

DISTILLING DAY AT WAUBS HARBOUR
A peek into how we make our maritime single malt whisky.

Published 07|2025


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Today at Waubs Harbour.

Making whisky from start to finish is no small feat. Rob’s day starts before 6am, turning on the pumps, warming up the stills and milling the barley.

We make our own wash on-site so by the time the rest of the team arrive at 8:30am, there’s a big, delicious waft of the barley bubbling away in the mash tun.

The wash that’s been slowly fermenting from last week’s brew is then double distilled in our custom-built, Tasmanian-made copper stills (with the best view in town!).

The clear new make spirit then goes into beautiful old barrels, previously home to either port, sherry or bourbon, that have been rejuvenated on-site and set to mature on the edge of the ocean for many years to come.

And that’s just the short version.

Visit us for a Distillery Tour or Guided Whisky Tasting Monday - Saturday. Bookings essential. Book online here. 

See more on how we make our whisky and why we do what we do here. 

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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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