How our Tasmanian Whisky is made.
The production of whisky is a complex and delicate process. It is both a science and an art and requires much skill and finesse from the production team. Temperatures, ingredients and water all play a huge part in the manufacture of whisky. And once the liquid is distilled, the aging process also is an important aspect in determining a flavour that will be enjoyed by the lovers of whisky. Charring, sourcing of the barrels, types of barrels used, size of the barrels and how the barrels are stored and treated will again determine variations in the whisky produced. The variety can be endless. This all adds to the character, flavour and style of the whisky.
Corra Linn Distillery pride themselves in using only the best Tasmanian ingredients. Tasmanian grown Barley is used in a variety of strains. Both the Westminster and Macquarie barley are used in the production of Corra Linn Whisky. Macquarie Barley in particular has been grown and developed by Professor Zhou of the University Of Tasmania. He received recognition for his efforts during the ten years of development and bringing it into commercialisation. In 2015 an Innovation award for his achievements have propelled him into a well-known expert in his field of cereal plant breeding (barley) and plant stress tolerance. This superior Macquarie strain of barley is proving to be a real success in the production of whisky by Corra Linn Distillery.