STARWARD began with a simple vision: offer the world a modern whisky unshackled from tradition. This whisky is the culmination of nine years of research and development. Working with Australian barley and barrels we have adopted, adjusted and re-adjusted distilling and maturation techniques from around the world – continually observing the influence of time, place and the natural elements.
STARWARD borrows from the past without being constrained by it, and combines it with the best Australia has to offer: our barley, our barrels, and our climate. This world class malt is a true reflection of the place and people who make it.
We had the pleasure to speak to the Founder of the Distillery David Vitale, who was able to provide us some insight on whisky made outside the United States. As we all know, whisky is a global phenomenon, that is why we have ventured outside the United States to bring you the best of the best interviews allowable.
David, what were you doing before opening up the distillery?
DV: After working as Business Manager of a prominent Tasmanian distillery for several years, I wanted to make a spirit Melbourne could offer the world with pride. Now Australia’s fastest growing whisky brand, the team are making that vision a reality.
David, what was your vision for Starward Distillery? Was it more of a hobby or did you head into it as a business opportunity, maybe it was a mix of both?
DV: I had a passion for craft beer (drinking it) and was captivated by the idea that there could also be a craft whisky industry. Good whiskies start off by making good beer. That was 2004, and I haven’t looked back. I worked at Lark Distillery for 3 years before returning to Melbourne to start making STARWARD.
David give us some history of your distillery?
DV: We founded the business in 2007 and are celebrating 10 years since formation this year. We took our inspiration from iconic Australian wineries that have re-invented the way wine is consumed in Australia. Bringing together winemakers and brewers has been crucial to STARWARD’s success. The early years were focused on business growth and R&D. We launched our Solera product first and later ventured out into a second single malt, which is wholly aged in Australian table wine barrels. This was a game changer for us and continues to be a huge point of difference. Last year (2016) we launched into the UK and are currently planning an expansion into the US.
What type of whisky does your distillery currently produce? Are the ingredients sourced locally?
DV: We use 100% Australian brewing barley, which is a lot more rich and flavorsome than traditional distilling barley. On top barley, water and a mix of yeast cultures, we source all our wine barrels from neighboring wineries from the Barossa Valley to Northern Victorian wine regions.
Can you tell us what your day to day currently looks like?
DV: It is really simple. Our team of brewers and wine makers take Australia’s best wine barrels and fill them with spirit made with Australia’s best brewing barley. Our distillery is a big, industrial warehouse in the inner-city and holds a pretty busy, noisy cellar door as well as all the kit required to produce our whisky. It might be a single malt, but it is the furthest thing from a traditional scotch whisky. No Kilts or Tweed Jackets allowed!
Haha, we appreciate the sound of that. So what are your maturation conditions like? Does the geography and weather influence the maturation process?
DV: Melbourne is notorious for having a dynamic, ever-changing climate. We let our city’s four seasons in a day mature that whisky into Australia’s Best Single Malt Whisky.
Do you guys believe now is the most exciting time for a whisky lover?
DV: The access to talent is extremely exciting at the moment. Cocktail bartenders around the world are championing interesting whiskies and challenging preconceptions around how, when, where and why it’s consumed. If you’re a whisky lover now, the world is your oyster.
What are your hopes for the distillery 5 years from now?
DV: We are currently laying away enough whisky to grow STARWARD to a brand with global scale. We want to democratize the Australian whisky and make our region’s spirits accessible world-wide. We want to do to Australian spirits what the wine industry here has done to wine. Disrupt.
Describe your whisky in 3 words?
DV: Bold, Rich, Bright
How big is the Whisky Market in Australia? Are you looking to expand globally one day ?
DV: The Australian whisky market is where craft beer was here in the mid-90s. There’s rising interest and it’s really starting to take off. I think we’ll see more and more Aussie spirits in our home bars. On a business level, we are well on our way to exporting our product to the world.
