Yalumba’s Old Pot

Yalumba is cranking up its old pot still, not only to make a new batch of its Smith’s Angaston Whisky, but also what it believes to be a unique eau-de-vie from riesling grapes. It’s the first time in three years the still has been fired up.

Three days distillation produced about 5,000 litres of single malt whisky and riesling distillate. Yalumba’s still house was built in the 1870s by founder Samuel Smith and his son Sidney. The pot still was added around 1907 to take advantage of the booming Australian brandy trade. When Yalumba last fired the still, in 2008, it produced Yalumba V de Vie from viognier. The last year whisky was distilled was 2000, and in late September, 330 bottles of Angaston Single Malt 11 Year Old Whisky were released for sale through the Yalumba cellar door in Angaston.

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