Corowa Distilling Co is breaking down perceptions and introducing whisky to a whole new generation

The story of the Druce family buying a derelict flour mill for a $1 and converting it into a world class distillery has become folklore in the Murray River town of Corowa.

The family own Junee Liquorice and Chocolate and saw an opportunity to combine chocolate with whisky when the Federation Council offered the old 1920s flour mill for the nominal price of $1, and within a decade the Corowa Distilling Co was a million-dollar business.

Employing one of the youngest head distillers in the country, the business was listed as one of the top 10 up and coming whisky distilleries in the world in 2017 and named a ‘whisky brand” of the future by the spirit industry.

Corowa Distilling Co offered the first product for sale in August 2018 and has gone on to win silver this year at the World Whiskies Awards for the limited release single barrel peated American Oak ex Bourbon/Chardonnay cask. The single barrel peated American Oak ex Muscat cask took bronze in the single malt 12 years and under category. This followed up the single malt Corowa Characters being named as the best Australian whisky in 2022 in Dan Murphy’s first ever blind taste test. 

The distillery offers a unique and interactive whisky making experience with head distiller Beau Schilg using barley sourced from Coleambally and the Druce’s own family farm at Ardlethan to create the distinctive Corowa character. 

Corowa Distilling Co will exhibit in the Farm Gate Produce Area at the Henty Machinery Field Days for the first time, showcasing the core range.

According to business manager Morgan Whinray, Henty visitors will be able to sample and purchase the core range of single malts consisting of Corowa Characters, Bosque Verde, and Mad Dog Morgan. 

There will also be tasting packs available plus limited release labels. 

Corowa Characters is a single malt depicting the four lads who make up the production team, resulting in a product with a cheeky attitude and distilled in a combination of American, French and Hungarian wine casks.

Bosque Verde is matured in American oak barrels once containing Australian port wine and has notes of cherries, chocolate and cinnamon.

Mad Dog Morgan is rated as rare and reckless with a taste of burnt caramel, cinnamon, honey and ginger and matured in American Oak barrels once containing muscat. 

“All the processing is done on-site except for the malting which is carried out at Voyager Craft Malt at Whitton. We like to control the process from start to finish and keep it traditional as much as possible,” Ms Whinray said.

Morgan grew up on a farm at Yarrawonga and has fond memories of attending the field days each year with her father.

She is keen to introduce the current generation to the spirit and shake off some of those perceptions, saying whisky offers a bright and balanced drinking experience. 

“We are keen to showcase our brand at Henty, where some of our barley is sourced and break down those traditional perceptions that whisky is for men aged over 65,” she said.

“We want to talk to Henty visitors about where the process begins, and that is on the farm with the grain. Henty and the Riverina is well known for its high-quality grain, and we are looking forward to being a part of it.”

Morgan will speak on whiskey styles and the distilling process in the Farm Gate Produce Area demonstration kitchen.

The Corowa Distilling Co is open for breakfast, lunch, coffee, cakes, or cocktails and features a seasonal menu showcasing regional produce. It is also a popular venue for weddings and events, or visitors can simply call in to watch the team create the in-house Belgium chocolates.