The story of Corowa Distilling Co. is one of two mates, one dollar and an abandoned flour mill. Here, whisky isn’t just distilled; it’s a celebration of heritage, community and a nod to the maverick spirit. The Corowa team share a common goal: to create a world-class whisky with a cheeky attitude that doesn’t take the industry – or themselves – too seriously. Their approach is hands-on, heartfelt, and of course, results in some unforgettable tasting spirits.
THE DISTILLERY
The pastoral town of Corowa in New South Wales has a rich history from the 1840s, named the ‘birthplace’ of Australian Federation. Towering over the banks of the Murray River, Corowa’s Flour Mill built the town from the ground up. Exporting grains across the country and around the world, it was a powerhouse and lifeblood for the local community. In 1970, the doors were closed and abandoned, leaving the building to fall into disrepair. It was the end of an era felt by the whole town.
Come 2010, mates Dean and Beau met on the footy field and bonded over whisky, and then like most great things, inspiration struck over a drink (or two). Historically, barley from Corowa was sent to Scotland to be made into premium whisky, and an original malt works sat ready and waiting with potential as a brewhouse. Why not turn the abandoned flour mill into a world-class distillery? Was the plan ambitious? Yes. A little nuts? Maybe. But when a small town unites, big things happen. The council sold them the mill for a buck and a promise – bring it back to life and put their little town back on the map. Together, the community has become as much a part of this whisky as the distillery, the ingredients and the land itself.
The fully-fledged Corowa Distilling Co. team is led by Dean – ‘the Boss’ – as Managing Director. A maker (and drinker) of great whisky, Dean is passionately pursuing a quest for the best-tasting whisky around, served with honesty, simplicity and no B.S. He picked up the trade in Scotland’s Kilchoman distillery and maintains a strong connection with them to this day. Although he’s in charge, it never feels that way with a team as excited about the distillery’s future as he is. Dean is supported by Head Distiller Beau, also known as ‘the Dreaded Distiller’, one of Australia’s youngest in this role. Together with his love of whisky, expert craftsmanship and youthful exuberance, Beau is setting the scene for the new modern world of whisky. Paul serves as Head of Production and official Instagram ‘Muscles’. A key member of the team, he’s the grounded and realistic one keeping the others under wraps. Once a pharmacist and the Mayor of Corowa (true story!), Paul’s a Corowa lad through and through. Jim, the Head Mash Man and Jack of all Trades, contributes his keen eye for detail and creativity with photography and graphic design, playing a pivotal role in keeping the team’s spontaneous plans on track. This diverse team, bound by a shared love for their craft and community, is central to Corowa Distilling Co.’s unique spirit and success.
The distillery’s commitment to sustainability is ingrained in its operation. They strongly believe in giving back to the land – and community – that gives them so much. From grain to glass, every process is designed to minimize environmental impact, ensuring that their craft not only brings joy to whisky lovers like us, but also supports local, respecting and preserving the region for years to come. Grain is sourced from local farmers, while water comes straight from the Murray River. Waste products are fed to very lucky livestock, and the distillery is proudly solar powered with the Aussie sun. With the exception of malting at Voyager craft malt nearby in Whitton, everything from mashing, distilling, ageing, down to the coopering and bottling are all done in-house.
The cooperage is a point of pride for the CDC team, who love to control their own destiny. “A barrel is 100% of the colour and 80% of the flavour in the glass… without the control of coopering your own barrels, you are at the mercy of other people and not controlling the flavour profile of your whisky. Outside of that, coopering is such an interesting lost trade. It needs to be seen to be understood, and Australia needs more coopers to supply our growing industry,” says Dean. Their cooperage has been running for over 18 months under the stewardship of John Carberry, who has Coopered in Scotland for over 34 years. “Running a cooperage is very different to anything else. Making a barrel isn’t a quick process, and people are very quick to ask ‘where is my barrel up to?’” explains Dean. “The care and love that goes into each barrel must be given. At the end of the day we are putting liquid into it for years if not decades. To run a cooperage, you need to have a love and understanding of timber and the dark spirits industry.”
THE TASTING ROOM
The Corowa Distilling Co. has indeed become the attraction it promised; inviting visitors to look behind the scenes and explore the town beyond. They are a vital part of the local community, contributing to the region’s economic and cultural vibrancy. This community spirit is palpable in every interaction, every bottle, and every sip. Their legacy is not just the whisky they produce, but also the footprint they leave behind in Corowa’s history. The distillery is open to the public 364 days of the year, staffed by passionate locals and boasting something for everyone. It really is worth dropping in, it’s not every day you visit a whisky distillery with a chocolate shop!
The bones of the original old building remain, and the space maintains a rustic feel. The 3200L and 2200L copper stills draw the eye but don’t dominate the cavernous space. In conjunction with the Junee Liquorice and Chocolate Factory and adjoining brewhouse, the venue boasts a chocolate shop, freckle making, whisky tasting, a café and of course, the distillery itself. During the week you can see the Dreaded Distiller working his magic at the stills or in the mash shed. The 14-metre long concrete bar is well-stocked with spirits from around the world, making it an incredible space for celebrations within the historical surrounds.
THE REST OF THE RANGE
CDC’s whisky is made for everyone, and their attitude towards whisky is to be obtainable both by price and accessibility. There’s always something new in the works, with a respectable line up of four single malt whiskys in their core range available year ’round, alongside one-off single barrel releases.
First in the range is Bosque Verde; a Scottish Gaelic translation of ‘Green Grove’, a tribute to Dean’s family farm where it all began, aged in American Oak ex-Port casks. Corowa Characters is a homage to the four ‘lads’ of the production team, combining American, French and Hungarian wine casks with the Australian single malt whisky. The current release in the Barrel House series is ‘XB Peated’; a delicious peated whisky aged in American Oak Ex-Bourbon Casks. And finally, ‘Mad Dog’ Morgan Whisky; named after a notorious local bushranger, this monstrously good whisky offers a bold taste matured in American Oak ex-Muscat barrels. The label designs are all done in-house, and the team love that the look and feel of each bottle tells the unique story behind its whisky.
For those seeking an Australian whisky that’s more than just a dram, Corowa offers an invitation. It’s an invitation to explore a unique Australian story, to taste a blend of tradition and innovation, and to be part of a community that values authenticity and quality above all. The Peated Chardonnay Cask Single Malt is a discovery of what Australian whisky can be. Cheers to that!
