Corowa Distilling: Where Aussie Grit Meets Whisky Soul.

Tucked on the banks of the mighty Murray River, Corowa Distilling Co is far more than just a whisky maker - it’s a living tribute to community, heritage, and the fiercely independent Australian spirit. What began as a bold, perhaps slightly madcap, dream to breathe life back into a long-silent flour mill has grown into a sanctuary of craftsmanship and character, deeply rooted in a town that proudly claims its place as the birthplace of Australian Federation.

This isn’t whisky made in isolation. It’s whisky born from the very soil beneath Corowa’s feet, nourished by grain grown nearby, and matured with the pure, life-giving waters of the Murray. The copper stills - handmade right on site - hum with echoes of the past even as they distil a future unapologetically Aussie in style and spirit.

Rather than replicating traditions from the Scottish Highlands or Tasmania, Corowa’s founders embarked on a global pilgrimage - gleaning insights from whisky masters far and wide, then reimagining those time-honoured methods through fresh eyes and a no-nonsense ethos. The result? A collection of single malts that don’t simply bow to convention - they toast it, with bold flavours, authentic storytelling, and a knowing wink to those who understand whisky should be as honest as the people who craft it.

Cherry-kissed, chocolate-winked, and spiced like Grandma’s best gossip.

Take Bosque Verde for example - a Gaelic salute to the family farm ‘Green Grove’. It opens like a sun-soaked orchard, alive with cherries that tempt like a sly wink, pears so plump they defy reality, and raisins soaking up the limelight like seasoned performers. Cinnamon and an elusive spice - perhaps a nod to grandma’s secret festive recipe - dance alongside oak barrels that impart their weathered wisdom like a kindly elder with a mischievous grin. Just when you think it’s all rustic charm and warmth, a cheeky note of dark chocolate slips in, adding a dash of unexpected sophistication.

On the palate, Bosque Verde offers a warm, nutty handshake from a long-lost cousin - comforting, candid, with cinnamon whispers that linger like secrets exchanged under twilight, malt softening the edges, and a finish that smoulders like the last ember of a campfire - cozy, inviting, with a vanilla kiss that tempts you for another sip. At 46%, it strikes a perfect balance between gentle and bold - a liquid love letter to homegrown grit married with worldly finesse. The silver medal? Just a quiet nod to a dram that truly captures the soul of Aussie single malt.

Smooth, a little nostalgic, and guaranteed to steal the spotlight.

Then there’s The Ben Buckler - a whisky born from television personality Larry Emdur’s bucket list and meticulously crafted alongside Corowa’s head distiller, Beau Schilg. This single malt is the quintessential party guest - effortlessly charming, cheeky, and utterly dependable. Its nose conjures breakfast and bonfire in one breath - raisin toast kissed by sweet floral peat, campfire smoke nestling with toasted marshmallow, and a flirtatious burst of fresh lemon peel mingling with old-school oak. A nostalgic nod to Allens banana lollies adds a playful wink - because who says whisky can’t be fun?

On the palate, it unfolds like a perfectly balanced love letter - a gentle flicker of white pepper spice awakening the senses without drama, melting into rich custard and baked apple warmth. Just when you think it’s settled, caramel sweeps through with suave elegance, pulling everything together effortlessly. The finish lingers long and soft - marmalade sweetness and creamy almond warmth beckon you back for more. At 40%, The Ben Buckler is one of these rare whisky that are approachable yet intriguing in equal measure.

Together, these drams embody the essence of Corowa - rooted yet adventurous, honest yet playful, crafted with passion but never without a wink. They set the perfect stage for the story behind the spirit - the people, the place, and the passion who brought this ambitious dream to life on the banks of the Murray.

So, pour yourself a dram and settle in as we dive into an intimate conversation with Dean Druce who with his team turned a daring vision into a spirited reality. This is Corowa Distilling Co - where whisky isn’t just made, it’s lived.

1. You’ve turned a defunct flour mill into a whisky temple - was this adaptive reuse or an act of divine malt intervention? Was the building speaking to you, or did you simply fancy the idea of mashing where bakers once milled?

Dean Druce: I always loved whisky and so when we took over the building and we were thinking what we wanted to do, the variance in temperature throughout the year in Corowa made it the perfect environment for making whisky. I figured why not give it a try and so ventured over to Scotland to learn how to make it.

2. Corowa’s story is laced with punk spirit and regional pride - but what’s the one thing about making whisky in a small country town that big city distillers just wouldn’t understand? And no, “you can park out the front” doesn’t count.

Dean Druce giving the angels a run for their share.

Dean Druce: The community these country towns have. In Corowa we're not just making whisky, we're making it with grain grown locally, in a building that was once a powerhouse, with water from the Murray River. Every bottle is made by us, here by our team who are all from the local area. Reputation in the country is everything because your customers are your neighbors, and they'll tell you if your product isn't any good. There is no hiding behind a marketing smoke screen, it has to be genuine out here.

3. You famously bought the old flour mill for $1 - what’s been the most expensive mistake since? We’re guessing it wasn’t the yeast.

Dean Druce: Thinking we could renovate a heritage building with a 'she'll be right' attitude. The real cost wasn't just money, it was time, sweat, and a few sleepless nights wondering if we'd bitten off more than we could chew. Would I change it? Not a chance, the building has character and so does our whisky.

4. How do you balance the reverence that whisky demands with the irreverence that Corowa Distilling is known for? Or to put it another way: how do you make sacred juice without taking yourself too seriously?

Dean Druce: Whisky deserves respect but it doesn't need to be placed on a pedestal. We take the process seriously, but not ourselves. You can honor tradition without dressing it up and talking in tasting notes no one understands. At the end of the day, it's about making really good whisky that people actually want to drink. We don't take any shortcuts, but we also like to have a bit of fun.

5. Let’s talk casks. Port, sherry, or something more devilish? What’s your current affair, your guilty pleasure, and your ‘never again’ in the world of wood?

Dean Druce: Currently enjoying port casks, they have a big, bold characters that play so well with our spirit - rich flavors that are punchy. I do have a slight soft spot for a good bourbon or port cask, but like children you can't always have a favorite, there isn't any never again on the list, they all teach you something.

6. You've got labels like 'The Boss' and 'Mad Dog Morgan' - do your whiskies reflect the personalities of people you’ve worked with, or is this just you quietly roasting old mates on bottles?

Dean Druce: Some of the names are nods to people, Mad Dog Morgan was a bushranger, The Corowa Characters is a reference to the people who work here and make our whisky. We like our whisky to have personality, naming each isn't easy, it has to tell a story, make you curious and be authentic to the way it tastes.

7. What’s your philosophy on age statements - elegant truth or marketing crutch? Do you think Australians are ready to move beyond the tyranny of the number?

Dean Druce: Time matters in whisky, it shapes character, we're less obsessed with the number and more focused on quality and flavour. Good whisky doesn't need a number on the label to prove it's worth trying, it just needs to taste good. Age matters, but don't let it be the only thing worth chasing.

8. If you had to make a whisky inspired by Corowa itself - its mood, its dust, its stubborn charm - what would it taste like? And what would you call it? ‘Single Malt and Single Macca’s’?

Dean Druce: Our Private Notes is a nod to Sir John Quick. He played a key role in the movement for Federation and the drafting of the Australian constitution, later writing several works on Australian constitutional law, this whisky is inspired by what we thought he would be drinking while pondering late at night. It's matured in an Aprea cask, it's sweet and oaky just how we think he would have liked it.

9. What part of the distilling process do you still geek out over, and what part do you happily hand off to someone else? In other words: when are you the alchemist, and when are you just the bloke behind the forklift?

Dean Druce: Mash and fermentation, that's where the real alchemy happens. Our Head Distiller, Beau Schilg takes care of making the whisky, and sometimes I'm the bloke on the forklift but I'm happy to hand over to the people who keep us running smoothly - it's a team effort.

10. If you could poach one international distiller (dead or alive) to join your team for a single barrel project, who would it be - and would they survive a night out in Corowa?

Dean Druce: John McClelland, he would definitely survive a night out in Corowa.

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Words and questions by AW.

Answers courtesy of Dean Druce.

Photos courtesy of Corowa Whisky.