By the banks of Lake George, there’s an old machinery shed. Where once were tractors and fencing material, now barrels abound in orderly rows. Whisky matures quickly in the scorching summer months and when the cold inevitably returns, it hibernates through the winter like a proper Canberran. After several ebbs and flows of its neighbouring lake, the whisky re-emerges, a little older and much wiser.

Made with malted barley from the Riverina, pot-distilled then laid down predominantly in Pedro Ximenez barrels, to drink up the rich, fruity notes that come from these sherry casks. A few select barrels are from local wineries, adding complexity and bitterness when it comes time to blend barrels.