Bottling the Ocean

"We're not just making whisky here; we're bottling the ocean," says Polmear. With casks aging mere meters from the waves, Waubs Harbour whisky carries a salty kiss that distinguishes it from its inland counterparts.

"We set out to make a rich and viscous whisky that was truly our own," she states. To achieve this, the distillery has a hands-on approach. From custom-built equipment to experimenting with fresh yeast strains and locally sourced peat, every step of the process is meticulously considered. Head Distiller Rob Polmear, with his Master's in Marine Antarctic Science, brings a unique perspective to the process. "He has a keen interest in culturing fresh yeast. We even built a laboratory in the middle of our distillery where he experiments," Polmear reveals.

The current award-winning lineup includes Waubs Original, a single malt aged in American oak bourbon cask layered with tawny port 43% ABV and Port Storm, 48% ABV. The Founder's Reserve (390 bottles), their highest quality release cask strength, 62% ABV is sold out.

Sustainability is another core value for the distillery. "Creating a sustainable distillery was very important to us." From harnessing the ocean's cold water for cooling to recycling spent grain for livestock feed, the distillery is committed to minimizing its environmental footprint. 

"We're big supporters of the Great Southern Reef Foundation," Polmear adds, highlighting their dedication to protecting the marine ecosystem that inspires their work.