Backwoods Distilling brings whisky to High Country Victoria: S7E3

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 Distilling founders Leigh Attwood and Bree Attwood
Backwoods Distilling founders Leigh Attwood and Bree Attwood

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.

More:
Whisky podcast episodes on Drinks Adventures
Founders First in whisky venture using Nant stock
Japanese whisky legal definition sorely needed: Dave Broom

Author: James Atkinson

Journalist specialising in the food, drink, travel and hospitality arenas. Australian International Beer Awards 2017 Media Award Winner and Certified Cicerone®.

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