Hakushu distillery

secondary fermentation for a week just to let the lactic acid bacteria go bonkers um you know having separate fermentations and marrying them uh slow distillations and we might you know we've got a worm tub as well so we want to know what all the temperature is everywhere i think i don't think the sites had ever had as many temperature transmitters and they still joke about it actually and yeah i think it it was really really awesome to be out of engineering those things

yeah i think what I'm seeing in terms of this new progression of the Sullivan's Cove I guess system and distillery is more Japanese in a lot of ways where you have if you think about how Yamazaki and Hakushu and you know multiple other Japanese distilleries operate they have the ability to create different spirit styles in-house at the one place which then just opens up this incredible you know Pandora's box of potential where you can go down all these different avenues in terms of flavor creation and creating completely different styles and and creating different forms of single malt from the one place, which is definitely not something I've seen too much in Australia.

Do you think that would be, is that a good comparison for people out there to sort of wrap their head around? Because we're not, you've sort of left in a lot of ways Scottish single malt territory, which is basically, it's not always the case.

Lots of ancillaries do create different styles at the one place as well, but it's more been engineered over, you know, many decades and even longer just to

...

I had an amazing Japanese whiskey tasting, uh, where we had the brand ambassador for, um, Yamazaki and, and Hakushu with us and, you know, that really sort of behind the scenes stuff really shone through, um, and yeah-

Mm

... very memorable, um, for me.