Cheers as whiskey distilling brothers hit jackpot

When brothers Jack and Stephen Teeling opened the first distillery in Dublin for 125 years they could not have imagined they’d hit a financial jackpot.

Fourteen years on from starting their business the Teeling brothers this week completed a deal to sell their entire operation to global drinks giant Bacardi Limited.

The Teeling brothers will, however, remain a part of the brand, shaping its future and driving growth for the long term as strategic advisors.

Bacardi acquired a minority stake in the Dublin-based whiskey company in 2017 and subsequently increased its stake to become the majority shareholder in 2022. The latest deal was worth an additional US $30 million.

“Teeling is the perfect fit for Bacardi,” says Mahesh Madhavan, Chief Executive Officer for Bacardi Limited.

“The brand stands for quality, craftsmanship and a fearless approach to the category with fresh ideas and innovative new whiskeys. The hundreds of awards it’s received say everything about its success.

“There is so much long-term potential for the Irish whiskey category globally and with Teeling we are perfectly positioned to take advantage of every opportunity.”

Teeling whiskey is now exported to more than 80 markets around the world.

“My brother and I both know that at Bacardi, Teeling is in the best possible hands,” says Jack Teeling.

“Working closely with the Bacardi team over the last nine years has proven to us that as a family-owned company, Bacardi appreciates the value of everything the Teeling brand stands for and its commitment to raising the bar for Irish whiskey.”

Bacardi Limited is the largest privately held international spirits company in the world with over 200 brands including Barcardi rum, Patron Tequila, Grey Goose vodka and Bombay Saffire gin. www.bacardilimited.com

Family-owned St Agnes celebrates a century of distilling

Family-owned St Agnes Distillery is celebrating a historic milestone in 2025 - the start of its 100th distilling season.

The Angove family operation is Australia’s oldest family-run distillery and a pioneer of world-class spirits in the country.

To celebrate its history, the Riverland distillery will host a series of events in Adelaide and Renmark where brandy enthusiasts and connoisseurs can immerse themselves in the heritage of distilling.

This calendar of events will include a number of exclusive tastings and dining experiences at this year’s Tasting Australia presented by Journey Beyond in early May.

“Reaching 100 distilling seasons is an incredible achievement,” said Richard Angove, co-managing director of St Agnes Distillery.

“This milestone reflects the dedication, skill, and passion of generations of distillers who have worked tirelessly to craft exceptional brandy right here in the Riverland.”


 

Chief winemaker Tony Ingle with Victoria and Richard Angove

Founded in 1925 by Carl Angove, the distillery has grown from humble beginnings to become a cornerstone of Australian spirits manufacture.

The business is now led by the fifth generation of the Angove family, which is also known for its wine production.

“This 100th season is more than a celebration of our history - it’s a moment to look to the future,” Richard Angove said.

“We’re proud to honour our legacy while embracing what’s next for Australian spirits. Our commitment to hard work, tenacity and craftsmanship remains as strong today as it was a century ago.”

While best known for its exceptional brandy, St Agnes Distillery’s range also includes Blind Tiger Organic Gin and single malt Camborne Whisky.

A rare chance to taste aged whiskies from Tasmania

Hobart's landmark The Tasman, A Luxury Collection Hotel, has partnered with Hellyers Road Distillery to launch what is billed as "Australia’s oldest whisky flight".

Launching next month, the exclusive tasting experience links two Tasmanian businesses committed to showcasing world-class yet local offerings.

Held in The Tasman’s heritage cellar door, and complementary to the existing wine tasting experience, guests can expect to experience a collection of aged expressions from Hellyers Road.

Flights will feature tastings of The Tasman Cask I, a single malt whisky aged in a 50-year-old port cask from Portugal, which will also be available in the hotel’s bars and rooms.

The tastings will feature a selection of Hellyers Road’s spirits, offering both entry level and premium flights, featuring a selection including Hellyers Road Double Cask; Hellyers Road The Journeyman, Hellyers Road Peated 7yr; Helleyrs Road American Oak Oloroso de Jerez Cask Finish 20yr; Hellyers Road Voyager Cask 19yr; Hellyers Road Single Cask 2157.05 21yr and Hellyers Road The Tasman Cask I 9yr.

Burnie-based Hellyers Road arrives at this partnership during a wave of global recognition, having recently secured multiple gold medals and category winner titles at the 2025 World Whiskies Awards.
Hellyers Road boasts it is Australia's oldest operating whisky distillery.

See https://www.marriott.com/en-us/hotels/hbalc-the-tasman-a-luxury-collection-hotel-hobart/overview/

How an old country pub is helping lift spirits

For three thirsty years you could not even get a beer at the local pub in Thorpdale, West Gippsland. Now the pub is on the cusp of opening the region's first distillery.

A devastating fire tore through the 80-year-old Traveller’s Rest Hotel in 2017 and caused such extensive internal damage that many locals feared this would be the end of their much-loved local.

Enter Jill Jepson and Sean McCarthy, who bought the grand Art Deco hotel and set about restoring it to its former 1937 glory, eventually reopening to happy locals and parched drivers in late 2020.

Fast forward a few years, and a few more hurdles, now the Traveller’s Rest Hotel is counting down the days to opening its brand-new distillery.

Initially starting with vodka, the focus will be on using local produce and working toward utilising Thorpdale’s famous potatoes.

The distillery is in the basement of the building, with the keg room converted into a tasting room and bar.

Visitors will be able to sample several vodkas sourced from different ethanol bases, with flavours including plain, apple and coffee to start.

Seasonal supplies will give the distillery the opportunity to shelf a range of flavours during the year.

The Traveller’s Rest Hotel has a bar, restaurant, function area and accommodation and opens five days a week from Wednesday to Sundays. It is a country pub and a community hub.

See https://www.travellersresthotel.com/

To plan a visit to Gippsland, see https://www.visitgippsland.com.au/

Image: Nicky Cawood

Try time: Welsh whisky producer enjoying boom period

Scotch whisky? Sure. Irish whiskey? Absolutely. Whisky from Japan and Australia? Yep.

Welsh whisky? Well that's a surprise - as is the fact that it is enjoying success in whisky-obsessed Japan.

Penderyn Distillery is a pioneering Welsh whisky producer located in the Brecon Beacons National Park, the Copperworks in Swansea and Llandudno, North Wales, reviving Wales' long-dormant whisky-making tradition.

Founded in 2000 as the Welsh Whisky Company, Penderyn became the first commercial Welsh whisky producer since 1894, launching its first single malt in 2004.

The distillery is apparently known for its innovative Faraday Still distillation process, which produces a pure spirit with 92% alcohol in a single distillation run.

Penderyn is experiencing a surge in popularity among Japanese consumers, with its single malt Welsh whisky emerging as the top Welsh food and beverage product in the country.

Stephen Davies, CEO of Penderyn Distillery, attributes this phenomenon partly to the Japanese love of rugby.

"The Welsh rugby team is highly respected in Japan, and Penderyn has long been associated with Welsh rugby. Our commemorative bottle 'That Try' is just one example of this connection."

In 2024, Penderyn sold 10,000 cases across the Asia Pacific region, with Japan being a key market. This success is part of a broader trend of "unprecedented growth" across Asian markets, particularly in China and Taiwan.

Nicole Liu, Penderyn's brand manager and ambassador for Asia, highlights the unique appeal of their products:

"The Asian market has shown particular enthusiasm for our Dragon series, especially Penderyn Legend," she said. 

"Our distinctive use of Madeira casks sets us apart from the sherry cask-finished whiskies common in the region."

Davies adds: "Japan is an important market for world-class single malt whisky, making it a key target market for Penderyn Single Malt Welsh Whisky," 

The Year of the Dragon in 2024 proved advantageous for Penderyn's 'Welsh dragon', with the distillery's Dragon series seeing a surge in popularity across Asian markets.

The verdict: Penderyn Legend is very pale gold in colour, but impressively aromatic. The palate has creamy fudge notes with sultana and raisin notes. Subtle and sophisticated, and finishes very smooth on the palate.    

See www.penderyn.wales. 

Penderyn products are available in Australia at outlets including Nick's, Dan Murphy's stores and at www.whiskymarketplace.com.au/ 

Brisbane gets a distillery with a difference

Lovers of free spirits - and artisan spirits - in Brisbane have a new venue to put on their radar: BY.ARTISANS. 

It sounds like they are shouting, but BY.ARTISANS is billed as a distillery and creative retreat in the inner suburb of West End. 

Opened this week, the Jane Street space is home to tasting rooms, a bar, café, event space, opportunities for interactive workshops and experiences and a retail space with local products.

Co-founder Ginn Lai said BY.ARTISANS was born to bring together brands, artists and creators to craft world-class, Queensland-made products.

“The name BY.ARTISANS reflects our commitment to craftsmanship, shining a light on the artistry and dedication behind every creation,” Lai said.

“There are no shortcuts - each product is hand-made in small batches with carefully sourced ingredients and a focus on quality.”

The opening of the flagship space coincided with the launch of an inaugural product, BY.ARTISANS Signature Gin. 

Co-founder and distiller Alexander Bell said the Signature Gin blended the native botanicals of lemon myrtle, cinnamon myrtle, lavender, wattle seed and the refreshing minty note of eucalyptus, capturing the essence of Australia’s landscape.

Bell, a chemical engineer, designed BY.ARTISANS’ still to use considerably less energy and fewer resources, making the distillery one of the nation’s most energy-efficient.

“This is a first-of-its-kind distillation system, capable of producing not only spirits but also a diverse range of essential oils and hydrosols from local botanicals,” Bell said. 

“What sets our distillery apart is its versatility. We use the same equipment to produce spirits of exceptional quality as we do to craft lifestyle products such as bespoke soaps, candles and natural dye merchandise - all while minimising our energy and resource use.”

BY.ARTISANS Signature Gin’s white bottle (above) is designed by co-founder and brand director Alexander Lotersztain. 

The bottle’s silicone sleeve, custom silicone cap and modern, minimalist white design aim to showcase artistry and collaboration.

“This is a blank canvas because we want this aesthetic to encourage community collaborations," Lotersztain said. 

"There are already strategic partnerships in the works with artists we admire, but we also want to support the undiscovered so would love to hear from emerging local artists too.” 

BY.ARTISANS is at 99 Jane Street, West End. See byartisans.com.au

Images: Florian Groehn 

Meet the bottle of whisky that will set you back almost $40,000

Meet the special botte of whisky that you might have to take out a mortgage to buy.

Benromach Distillery from Forres, in the Scottish Highlands, has just launched a rare 50-Years-Old single malt that has been maturing over five decades. 

The special release is presented in "unique hand-crafted glass decanters" created by Glasstorm, one of the UK’s most established hot glass studios.

Benromach’s ethos and dedication to traditional methods - it has a history dating back to 1898 - has "been echoed by Glasstorm", who used a highly skilled ‘battuto’ technique to finish the decanters. This technique is only practiced by master glassmakers and sees the glass sculpted by hand, making each bottle a unique work of art.

Only 248 decanters of this single cask release are available worldwide, retailing at £20,000 (that's just a tad under $40,000 Aussie.

“I’m proud to be distillery manager at a time when we release this exquisite single malt, the epitome of our dedication to create exceptional whiskies by hand,” says distillery manager Keith Cruickshank. 

“Each element of Benromach 50-Years-Old has been crafted by hand using traditional techniques. This includes the decanter, which not only mirrors the spirit in terms of quality but also embodies the passion and meticulous attention to detail that has gone into crafting it.

“It is truly a memorable experience for the team to be able to release this very special whisky; a single malt that has been made by hand and shaped by time.”

I haven't tried the whisky yet. My sample must have been delayed in the post. 

Here are the official tasting notes:

Nose: Smooth citrus peel with hints of strawberry and a touch of smoke. Pineapple notes come to the fore, alongside fruitcake and a dash of lemon sherbet.
Taste: Stewed fruit aromas are complemented by orange zest and a hint of aged leather. Medjool dates and flambeed banana give way to toasted almonds.
Finish: Full and long finish with cracked black pepper and a wisp of smoke.

For more information visit: www.benromach.com

Coopers unveils swish new space

Much-loved Adelaide brewery Coopers has unveiled a spectacular new $70 million home. 

Family-owned Coopers says it has “created the ultimate Australian beer experience” for visitors to its Regency Park site while also launching into whisky production for the first time in its 162-year history.

Coopers is Australia’s largest independent, family-owned brewery.

Situated adjacent to the existing brewery, the new facility features a restaurant and three bars, along with an outdoor plaza dining and family areas. 

There will aldo be a dedicated tasting room, a microbrewery, whisky distillery, history display and guided tours and underground stillage for 5000 whisky barrels. 

The doors will be open to the public from August 28. 

“This is one of the most exciting projects we’ve undertaken in the 162-year history of Coopers Brewery,” managing director Dr Tim Cooper (above) said.

“Our team has been humbled by the public’s interest, excitement and support as this impressive building has taken shape.

 “We wanted every aspect to be truly world-class and of the highest quality. It’s a significant, long-term investment by our family company and our vote of confidence in the future of Coopers and Australia’s manufacturing industry. 

“Coopers is very proud to have created a highly unique and immersive experience that ultimately celebrates the very best of Australian beer. We look forward to welcoming visitors from across Australia and overseas into our new home.” 

The new microbrewery will allow Coopers to experiment with craft beer styles which will be made available to the public. 

Given the extended timeline for spirit maturation, it will likely be a few years before Coopers’ first whisky is available for consumption. 

For more information and to book a tour or lunch go to www.coopers.com.au

From bombers and bad guys to a new distillery

What was once one of the most notorious addresses in Belfast has been re-born as a whisky distillery.

The A-wing of Crumlin Road jail, which housed key figures during "The Troubles" in Northern Ireland, has been re-launched as a tourism attraction by its American owners.

Earlier this month, the new distilling operation was officially launched following $50 million investment by US-owned Belfast Distillery Company.

The A-wing will soon produce McConnell’s Irish Whisky, with the first bottles made in the facility expected to be available for purchase in 2029.

The launch has seen the revival of the McConnell’s Irish Whisky brand, which had a 150-year history but shut up shop due to the introduction of prohibition in the US in the 1930s.

The McConnell family had an involvement in the Belfast spirits trade dating back to the 18th century.

Joe Babiec, managing director of Belfast Distillery Company, said the final result had “exceeded expectations”.

It is hoped the venture will give tourism a boost in Belfast, with 100,000 visitors expected each year for tastings and tours.

Also known as HM Prison Belfast, and dubbed Europe's Alcatraz, prisoners held at Crumlin Road included future Irish head of state Eamon de Valera, Martin McGuinness, Michael Stone and Bobby Sands.

Wine producers keeping it in the family

With the second generation of the family now in charge, Bellarine Estate has expanded its impressive tourism offering. 

Not only does the family-run business produce wine, it also has a distillery on site, along with an eatery serving a Texas barbecue themed menu - and a new glamping experience.

Established in 1996 by Peter and Lizette Kenny, Bellarine Estate is set on 100 acres on the Bellarine Peninsula, overlooking Corio Bay - just outside of Geelong. 

The family produces chardonnay, pinot noir, shiraz, merlot, sauvignon blanc and viognier and also recently launched its gin distillery, as well as adding glamping accommodation over the summer months. 

Thirty Acres Distillery and Texas BBQ @ Bellarine Estate and Coastal Glamping @ Bellarine Estate make the estate a popular destination. 

The business is now run by the second generation with eldest son James Kenny taking over the reins from his parents as general manager, while his younger brother Julian Kenny is the estate head winemaker. 

Bellarine Estate produces a total of 16 wines each year, 10 under Bellarine Estate label that uses estate fruit and six under the Portarlington Ridge @ Bellarine Estate label with fruit sourced from local growers. 

Thirty Acres gin is made from the vineyard’s that have been wild fermented, twice distilled, charcoal filtered and macerated with locally inspired botanicals. 

Texas BBQ @ Bellarine Estate was launched last year next to cellar door, paying tribute to mother Lizette's US roots. 

Think an American BBQ Sampling Platter with Lizette's family recipe for brisket highlighted (above), or a Vegetarian BBQ Sampling Platter. 

The property is also home to 200-capacity outdoor beer garden - perfect for live music events. 

For more information, see www.bellarineestate.com.au

Coopers to splash out $50 million on new visitor facilities

South Australia is to gain a new major tourism attraction with Coopers Brewery to invest $50 million in the construction of a new "world-class" visitor centre, microbrewery and whisky distillery at its Regency Park site.

In its 160th year, Coopers has unveiled plans of a major expansion of Australia’s largest independent family-owned brewery, with domestic and international tourists front of mind.

The expansion will include a restaurant and bar, outdoor plaza dining, a dedicated tasting room, Interactive history display, a microbrewery, a whisky distillery and underground stillage for whisky maturation. 

The curved design of the new two-storey development has been inspired by the iconic Coopers’ label rondel. 

A tree-lined promenade will extend from a new entry from Regency Road to bring visitors to the new facility which will be surrounded by extensive natural landscaping. A window-lined bridge will link the new development to the existing brewery building and will feature the 300m2 interactive history display. 

Coopers managing director Dr Tim Cooper said it was opportune to be making this announcement in the 160th year of the sixth-generation family company, and brings total investment at Regency Park to nearly $400 million since 1999. 

“This is an ambitious project which will showcase Australian beer to the world," he said. "We’re very proud of our story over the past 160 years, arising from humble beginnings to prevail as an Australian-owned and operated brewery despite wars, recessions and takeover offers. 

“This new visitor centre is about celebrating our history and our originality, with an emphasis on what makes Coopers different. We look forward to welcoming local, interstate and international visitors to our brewing home to hear about our past, to learn about the art and science of brewing and to taste our beers. 

“Although we’ve been running brewery tours since 2006, this extensive development will augment and expand the guest experience, creating a lasting impression for new visitors and an ongoing connection for our loyal consumers with new tour and tasting experiences.” 

The microbrewery will be used in the regular creation of new ales and lagers for the visitor centre. 

Louise Cooper, the company’s strategy development manager, said the proposed development was hoped to be completed in time to welcome its first visitors by Christmas next year. 

“As well as appealing to beer aficionados, the visitor centre will offer a welcoming atmosphere for the whole family," she said.

"Both the restaurant and the outdoor plaza will provide the perfect setting to enjoy a meal while taking in the view of the landscaped surrounds." 

Construction is expected to begin around mid-2022 pending council approval. Regency Park is located 6km north of Adelaide city centre. 

Unique waterfront setting for Tasmania's newest distillery

Tasmania's newest distillery is inspired by the rugged east coast landscape.

The Waubs Harbour distillery - once an oyster hatchery and also briefly a cellar door facility for Apsley Gorge Wine - sits on the edge of churning waters, overlooking The Gulch in the small fishing town of Bicheno.

The salt-crusted building has been transformed into a bespoke facility producing just one product: Tasmanian single malt whisky.

The name Waubs Harbour is a tribute to former town name of Bicheno.

It honours a Tasmanian Aboriginal woman named Wauba Debar, known for her bravery in rescue two shipwrecked sailors from the sea.

 The distillery site was the location of a number of shore-based bay whaling stations in the late 1830s and early 1840s.

"We’re extremely passionate about the whisky we’re making and if you are too, we welcome you to tour our distillery, learn more about our methodology and have a taste of the good stuff," say the Polmear family, who are behind the venture.

The bond rooms and a cooling system run are run by power sourced from the ocean. Private tours are available by appointment only.

Head distiller Rob Polmear has plenty of experience. He was formerly head distiller at Overeem Whisky and head of production at Lark Distillery.

He's an inveterate creator, who has a history of making cheese, growing mushrooms and keeping bees.

The first release of the signature Waubs Harbour single malt whisky is currently maturing and is due for release in early 2023.

Meanwhile, the Bond 3 Preview series is a small-cask release offering an insight into the future.

For more details see https://waubsharbourwhisky.com/

$75 million US investment says Chinese whisky is the next big thing

Scotland no longer has the premium whisky market to itself. 

From Tasmania to Japan, the US to Ireland, whisky is big business. 

And the next big whisky producing nation will be China, one of the world's leading beverage companies believes. 

Diageo, a global leader in alcohol and owner of Johnnie Walker and Singleton Scotch whiskies, this week broke ground on the site of its first malt whisky distillery in China.

Located in Eryuan County in Yunnan Province, the Diageo Eryuan Malt Whisky Distillery (above) will produce Diageo's first China-origin, single malt whisky. 

It is a $US75 million investment. 

"China is the world's largest beverage alcohol market and the demand for whisky is growing rapidly among middle-class consumers who are keen to further discover and enjoy fine whiskies", said Sam Fischer, president of Diageo Asia Pacific and Global Travel. 

"Today we celebrate another significant step forward, and one which builds upon our local insights and combines those with Diageo's global whisky expertise in order to delight the next generation of Chinese whisky consumers." 

Situated at over 2,100 metres above sea level, Diageo’s first malt whisky distillery in China will be carbon neutral.

The site of the 66,000 sqm distillery was carefully selected for its temperate climate, rich natural biodiversity, and access to natural spring water that is a source of the second-largest highland lake, Erhai Lake, in Yunnan. 

"The natural surroundings and the Eryuan landscape will allow us to craft a world-class, China-origin, single malt whisky that will capture the imagination of premium whisky lovers in China," said Fischer.

The site will feature an immersive and interactive visitor centre that it is hoped attract whisky enthusiasts and boost the local cultural tourism industry. 

Construction is expected to begin in early 2022.  

Diageo brands include Smirnoff, Captain Morgan, Baileys, Tanqueray and Guinness. 

Turning back time as a new whisky makes its debut

Meet Bad Boy Billy, the first whisky to be made in the Geelong region for four decades that will be released on April 26. 

Billy is the first barrel of single malt whisky from Bellarine Distillery. 

The release maintains the tradition of naming their products after the family’s four-legged friends with the honour of the first barrel goes to Billy the Staffordshire terrier distillery dog.

 Bad Boy Billy will be the first whisky to be made, matured and bottled in the Geelong region since the closure of Corio Distillery in the 1980s.

 

Bellarine Distillery was established in 2015 by Russell Watson & Lorelle Warren, with the dream of making a single malt whisky.

 

Commercial production began in 2017, when distillery manager Craig Michael joined the team and in 2019 he and his wife Nicky came on board as business partners.

 

While Bellarine Distillery’s much anticipated whisky was maturing, the team were working on releasing their award-winning gin range.

 

Bellarine Distillery’s cellar door, The Whiskery, opened in 2018 and has proved immensely popular in showcasing the gin range, including the popular Teddy & The Fox. 

“Since opening early 2018, the cellar door has proven to be a popular venue for visitors both local and far and wide, with our gin products now being sent all over Australia,” says Russell Watson. 

  

“From the beginning, however, the dream was to produce our own single malt whisky, made, matured and bottled on the Bellarine.” 

 

Bad Boy Billy - a single-cask release - will produce a very limited number of bottles but the team has been constantly laying down barrels to secure greater volume releases in the future.

 

See www.bellarinedistillery.com.au 

Eat, drink and be merry: a new venue for an iconic Sydney space

Sydney's historic The Rocks quarter will be home to an ambitious new distillery, bar and kitchen opening in June. 

Hickson House Distilling Co is the latest venture from Mikey Enright and Julian Train, the team behind The Barber Shop and The Duke of Clarence, along with distiller Tim Stones (ex-Manly Spirits).

The trio’s multi-faceted project will add a key new venue to the area, in line with City of Sydney’s vision to create one of the world’s best heritage precincts.

 

Hickson House will open among the soaring brickwork and girders of the former Saatchi & Saatchi garage, scene of many infamous warehouse parties.

 

The distiller will craft gins, aperitifs, whiskies and specialist spirits; starting with a range of Hickson Road gins, including a culinary-inspired gin paired with a complementary kangaroo dish; all crafted with locally-sourced ingredients, such as native botanicals from The Loch farm at Berrimah in New South Wales’ Southern Highlands.

 

There will be immersive, experiential tours, culminating with tastings, a spirit store and private dining experiences; with a mezzanine lounge sitting above an expansive bar, serving bespoke cocktails alongside a botanical-inspired menu.

 

The space has been designed by Sydney’s Steel & Stitch and Sara Mathers from the UK, working together to create a New York warehouse-style bar beside an active distillery.

 

“Our vision is to create a city distillery that feels balanced by a fully-stocked bar serving all of our favourite spirits, so patrons can come for a behind-the-scenes distilling experience, modern Australian cuisine or just a simple G&T," Enright said. 

"Julian, Tim and I are so looking forward to rolling up Hickson House’s iconic door this June to welcome Sydneysiders, visitors from all states and, hopefully sooner rather than later, overseas travellers to our unique venue.”