All our single malt is made in our beautiful 600 litre Knapp Lewer copper pot still, made in Hobart, Tasmania. Owner and distiller Josh Walker will have the still operating six days a week; bubbling, steaming and producing new make spirit for all to see. Talk to Josh, his co distiller and sister Sarah or one of our well versed staff, read through the history of illicit distilling in the area and of course.... make sure you have a wee dram!
Josh Walker grew up in Timboon and started his own farm contracting business at the age of 17. Move forward a few years and the passion for whisky lead to the purchase of the distillery. Having traveled the well worn whisky paths across Europe and America, learned the trade and experienced first hand the boom in the world wide trend to drinking premium spirits, Josh is now a respected member of the rapidly growing Australian single malt distilling industry.
Josh and his fiance Caitlin, along with Josh's family, are all involved in the operation, creating a great working atmosphere for this booming business.
PS: Josh also breeds his own grass fed, black angus beef which is used in the distillery kitchens and is also available in fresh and frozen take home packs from the distillery.
The whisky we make at the Timboon Railway Shed Distillery is a true single malt whisky. We use malted barley as the only grain ingredient processed for us into a wash by a local brewery. Our inspirations are the great single malts of Scotland and the Isles, so it’s only natural that our own whisky is made to the same time honoured traditions. We've been making true small batch, Australian craft whisky on site since 2007.
Our range of spirits currently includes our renowned Coffee Cream liqueur, Strawberry Schnapps, a classic Limoncello and a Vodka, infused with an Australian vanilla bean.