Journal

How the Ocean Influences Our whisky.
Head from Head Distiller Rob.

Published 02|2026

How the Ocean Influenced our Maritime Sherry Limited Release whisky.

Head Distiller Rob shares how the ocean influenced our Maritime Sherry whisky.

“Temperature, humidity and pressure change everything…

"Right now we’ve got this warm northerly coming through but it’s not too warm inside because the ocean's buffering that temperature.

"The pressure with the storm system is going to change the barrels. Every now and again we get a weepy barrel. This happens all the time when the pressure systems are changing in this bond store."

Waubs Harbour Distillery. Barrels maturing by the ocean in Bicheno, Tasmania.

Waubs Harbour Distillery. Barrels maturing by the ocean in Bicheno, Tasmania.
"We get region specific weather patterns
and they influence our casks every day."
"The other thing that happens is you see rusting on the top of the barrel rings, but not on the bottom. It’s the settling of the salt mist that keeps on coming in. It gets into the bond stores whether we like it or not.
 
"Being here in this environment for that many years makes all the difference in that spirit.  You get higher ABVs, you get this pressure build up and release that pushes the spirit in and out of the oak, differently to somewhere else in Tasmania, Australia or the rest of the world.
 
- Head Distiller Rob.


"The other thing that happens is you see rusting on the top of the barrel rings, but not on the bottom. It’s the settling of the salt mist that keeps on coming in. It gets into the bond stores whether we like it or not. "Being here in this environment for that many years makes all the difference in that spirit. You get higher ABVs, you get this pressure build up and release that pushes the spirit in and out of the oak, differently to somewhere else in Tasmania, Australia or the rest of the world. - Head Distiller Rob.

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