Melbourne might be known for its wine regions and microbrewing, but Starward is putting the most livable city on the world’s distilling map.
This uniquely Australian whisky doesn’t try to copy the overseas stalwarts. Instead, Starward have developed different methods to appeal to a new market of whisky sippers. Starward works the local ingredients, wine barrels and climate to its advantage to produce fine single malt whiskies.
The Making of a Melbourne Single Malt Whisky
All the ingredients needed for a perfect single malt whisky are available nearby. The local brewer’s barley combines with the yeast for the signature Starward flavour. Melbourne water is passed through a particle and carbon filter.
The small, Australian-made copper pot stills were sourced from an old Shale Coal mine tourist attraction. The double distillation process in copper pot stills results in a clear distillate similar to barley schnapps. The clear liquid makes it ideal for drawing its ochre red colour from the barrels.
Rather than finishing off the whisky in wine barrels, Starward’s maturing process begins in Australian red wine barrels. Barrels saturated in vibrant, bold Shiraz and Cabernet as well as the more delicate Pinot and Rosé are used from local wineries.
The barrels are steamed rather than re-charred to retain the wine flavours and textures. Varying sizes of barrels are used from 50 to 200 litres to provide diversity in character and complexity.
The maturing process is also unique to the location. Melbourne’s ‘four seasons in one day’ weather pattern ensures the barrels expand and contract more regularly, to help in the maturing process which equates to three years.
History of Starward
In 2007 founder David Vitale set out to produce a modern Australian whisky. He wanted his whisky to be affordable and suitable for serving neat or as a cocktail with food.
Vitale worked at Lark Distillery in Tasmania before returning home to Melbourne to source successful brewers from local microbreweries to help him see his dream come to fruition. With the brewers’ strong malt knowledge, Starward uses a darker coloured malt which offers more character. Vitale describes Starward as a ‘midpoint between Scotch and Bourbon’.
Maturing their whisky for a quarter of the time of most aged whiskies, Starward coined their maturing process, ‘elemental maturation’. The exterior of the distillery is painted black to soak up the sun’s rays, and in the evening the heat can be dispelled through cross ventilation doors.
Using the rapidly changing Melbourne weather to their advantage, Starward is able to complete the maturing process within three years. Vitale considers his barrels to be some of the hardest working in the world.
The Starward Distillery also has one of the country’s longest whisky bars in Australia, made from a 30,000 litre 75-year-old Brandy vat. If you are in the port city it is worth a visit as Starward offers tours and masterclasses for real whisky lovers.
Our Tasting Notes For Starward Single Malts:
Starward Wine Cask Finish Malt Whisky
There is a balance of sweet and savoury on the palate with this whisky. Aged in South Australian shiraz barrels, giving the whisky its long tannic finish. The barrels are just steamed to retain the penetration of wine in the wood. Its complex flavours include red berries and cinnamon. Winner of Australia’s Best Single Malt Whisky and Best Craft Distilled Whisky in the world in 2016. You can buy the Starward Wine Cask Finish Malt Whisky in our online store.
Starward Malt Whisky
Matured in Australian Apera casks that have been re-coopered and re-toasted to help produce a whisky that is sweet and smooth. Its beautiful flavours include creme brulee, marzipan and fruit. Enjoy as part of a cocktail, with soft drink or neat. Find the Starward Malt Whisky in our online bottle shop.
If you are looking for a local whisky that uses a different method to produce a smooth, full flavoured single malt, then Starward is one we recommend trying.
