Early Release — Local Grain Single Malt Whisky
Coastal malt barley, purely form local paddocks.
Starting with a Spartacus Barley crop, grown by the Andrew family next to the distillery 6 years ago, our whiskies have been resting in casks above the cliffs of Coffin Bay. The influence of Eyre Peninsula's pristine coastal air has done wonders over the years. Exposed to hot, dry summers and cold, stormy winters, in mostly 100-litre ex-fortified casks, these initial releases are deep, rich and complex. The time has finally come to start cracking the casks.
Cask EP1C
Single malt. Single grain. Single cask. No blends.
Maturation took place in a French Oak ex-Port cask, crafted by Master Cooper Andrew Young at Seppeltsfield Cooperage. Originally a 220-litre barrique, the cask was expertly re-coopered into a 100-litre barrel and finished with a medium-to-heavy char, creating the ideal environment for depth, structure, and complexity to develop.
Fully exposed to high summer temperatures and intense winter low-pressure systems, these dramatic seasonal conditions accelerated the maturation process, intensifying interaction between spirit and oak. At what we felt was the perfect moment, the whisky was rested for three months prior to bottling, allowing the spirit, malt, and barrel influences to harmonise and integrate.
On the palate: a deep and complex, port cask-driven whisky with commanding structure and an exceptionally long finish. Layers of burnt toffee unfold alongside rich sweetness, subtle tannin, and warming oak influence, creating a bold yet balanced coastal whisky experience. Bottled at 51% alc/vol, containing 20.1 standard drinks in a 500ml bottle.
Our Farmers. Local Grain.
Local grain was grown by the Andrew family directly adjacent to the distillery. Their farm paddock and our copper pot still share more than a fenceline.
This whisky was crafted from a two-row malting barley variety known as Spartacus, grown in the neighbouring paddock five years ago. This exceptional coastal grain has produced a whisky of true provenance, and we look forward to releasing more expressions showcasing the quality and character these local grain-growing experts can deliver.
The grain yielded a relatively low spirit return but produced a beautifully balanced, malt-forward, and high-quality new make spirit, providing a rich foundation for maturation.
As described by farmer and friend Tommy Andrew, here on coastal Eyre Peninsula we have a soft finishing climate that can lead to lower protein levels. What does this mean for our whisky?
Higher Fermentable Sugars: Lower protein levels correlate with higher levels of fermentable sugars in the grain, which leads to a richer, more complex flavour profile during fermentation and distillation.
Cleaner Flavours: With less protein, there's a reduced risk of off-flavours, allowing the pure essence of the barley to shine through in the final whisky.
From the Barrel Room
This is the first whisky out of the door — and the first to follow what has become the Coffin Bay Spirits philosophy.
We release our whiskies one cask at a time, with no blending. Each barrel has its own unique voice that needs to be celebrated.
Once a cask is bottled, the whisky in it is gone. There will be others — but never this one again. Behind it, others are still aging up on the barrel racks: different casks, different grains, quietly maturing in their own time. We taste them every few weeks, watching for the moment one of them tells us it is ready.
Once you have a bottle of EP1C in your hand, here is how we recommend you enjoy it: Serve neat into your favourite whisky glass for a taste, and then to really get to know its hidden depths, add a tiny dash of water or a large cube of ice for a softer, more rounded mouthfeel and an explosion of rich sweet flavours.
A Note on the Bottle
An exciting piece of news — we've designed a new bottle, just for our whiskies.
The new bottles are quietly making their way to us, with a whisper of the old maritime about them, carrying a story we'll save for when they land. They are on their way.
In the meantime, this Limited Edition Early Release pours from our well-loved gin-shape bottle, finished by hand in custom wax.
How to Get Your Bottle
This is a Limited Edition Early Release. Bottles are now available via direct sales on our website and at the Cellar Door.
This release is small, so we can't promise it will reach retailers. The most reliable way to find a bottle is straight from us.