Aussie Craft Distillers Worts & All

Worts & All returns with Cam Syme, founder of Great Southern Distilling Co., to unpack the evolution of Tiger Snake Whisky and the realities of running a distillery in today’s market. From new bourbon mash bill releases to industry-wide pressures, this episode dives into how Australian whisky has changed since 2022 and what distillers are facing heading into the next phase of growth.

Starward founder David Vitale joins the crew to unpack how a Melbourne distillery built an international reputation. From wine-barrel maturation to export strategy, this episode explores what sets Australian whisky apart globally and how Starward positioned itself as a category leader.

Carla and Cam from Zymus dive deep into the technical side of distilling, explaining how enzymes drive fermentation efficiency and flavour development. The conversation expands into RTD production and how distilleries can optimise processes for consistency and scale.

Hayden from drinksnetwork.com.au joins the podcast to explore Grand Talon Rice Whisky and the rise of alternative whisky grains. With insights into Chinese distillation and global category shifts, this episode highlights how innovation is reshaping whisky.

Nick Hope from Dusty Barrel Distillery breaks down the complexities of rice whisky production in Australia. From fermentation challenges to flavour development, this episode explores what it takes to build a completely unique spirits category.

Foursquare Rum Distillery’s Richard Seale joins the show to discuss authenticity, transparency, and the challenges facing the global rum industry. Featuring perspectives from both Australian and international distillers, this episode dives into what defines quality rum today.

Jamie from Yack Creek Distillery shares the realities of operating in regional Victoria, from logistics to building a loyal customer base. This episode explores the advantages and constraints of distilling outside major cities.

Darren from Morris Rutherglen explains how decades of fortified wine expertise evolved into premium Australian single malt whisky. The discussion explores maturation, barrel influence, and how legacy producers are entering the whisky space with serious intent.

Tim from The Canberra Distillery shares the realities of building a spirits brand in Australia’s capital. From gin and vodka production to navigating regulations and local demand, this episode explores urban distilling challenges.

Tash from Cardrona Distillery dives into the unique conditions of high-altitude whisky production in New Zealand. From climate influence to production philosophy, this episode explores what sets NZ whisky apart.

Michael Hope discusses the growth of Tower Distillery within the Hunter Valley wine region. This episode explores scaling production, infrastructure investment, and long-term whisky strategy.

This episode explores how 23rd St Distillery transformed a historic site into a bold, modern spirits brand. Topics include large-scale craft production, branding, and innovation in Australian spirits.

This episode explores the philosophy, process, and decisions behind Craft Works Distillery. From mash bills to production philosophy, it’s a technical and reflective look at craft distilling.

Jason from Nine Circles Distillery shares the story behind creating a small-batch gin brand rooted in regional identity. This episode explores production scale, branding, and local market growth.

Tenelle and Bondy, founders of the Dubbo Winter Whisky Festival and The Establishment Bar, join the show to discuss regional whisky events, community building, and festival culture in Australia.

Recorded live at Bar 26, this episode of Worts and All features Otter Craft Distilling and the journey of building a modern Australian distillery from the ground up. From early challenges and brand positioning to production decisions and scaling operations, this conversation dives into what it really takes to establish a distillery in today’s competitive craft spirits market. We unpack lessons lea...

This episode explores what it takes to operate a distillery on Lord Howe Island, from logistics to sustainability and limited production capacity.

Paul 'Shandy' Shand from Tria Prima joins the show to explore experimental spirits, product development, and small-batch distilling in South Australia.

Mark and Ro from Waiheke Distillery join the podcast to explore how island location, tourism, and production choices shape a New Zealand spirits brand.

Banks & Solander joins the crew to talk botanical selection, flavour design, and what it takes to grow a premium gin brand from Botany, NSW.

Justin Farmer, founder of Whisky in Isolation, joins the show to discuss community building, online tastings, and how digital engagement expanded whisky culture.

Kinglake Distillery joins the podcast to discuss regional spirits production, resilience, and building a brand with strong local identity in Victoria.

Cape Byron Distillery joins the show to talk Northern NSW, rainforest botanicals, sustainability, and the ingredients that shape its distinctive spirits.

Join us as we Shoot the Shit with Russ & Craig of Bellarine Distillery in Victoria

Join us as we Shoot the Shit with Alarna & Ben of Tara Distillery on the NSW South Coast