Renowned for its fine wine and craft beer, Victoria’s High Country region can now claim whisky among its regional specialties.
In this episode of the Drinks Adventures podcast, we meet Leigh and Bree Attwood, who in 2017 founded Backwoods Distilling in the small town of Yackandandah.
Backwoods’ whiskies are produced using 100% Australian farmed and malted grains from Voyager Craft Malt, located across the border in the Riverina region of NSW.
They mature their whisky exclusively in barrels that have previously held Australian wine and whisky, where possible using ex-wine casks from local wineries such as Sorrenberg in Beechworth and Scion in Rutherglen.
Backwoods’ first whiskies – a Rye and a Single Malt – were released in August 2020, with both selling out in less than 24 hours.
We meet the Attwoods with Leigh currently preparing to finish up his full-time teaching job in order to focus purely on the Backwoods Distilling business.