Among the scorched ochre soils and vine-covered slopes of north-eastern Victoria stands one of Australia's more surprising whisky ventures. Morris of Rutherglen began life not as a distillery, but as a celebrated wine house, long revered for its lusciously sweet muscat and topaque. The site, established in 1859, has witnessed generations of winemaking tradition, its red-brick buildings and seasoned barrels bearing the quiet weight of time. In this sun-drenched and arid landscape, whisky casks mature with uncommon urgency, drawing character from both climate and cask.

The idea to produce whisky came about in 2016, when the family saw the potential to marry their deep experience with fortified wine to a new kind of spirit. Under the guidance of distiller Darren Peck and winemaker David Morris, the team began crafting a single malt that would be uniquely Australian in both method and flavour. The first release emerged in 2021, shaped by a collaboration between Morris Wines and Casella Family Brands. Though well-resourced, the project remained firmly rooted in local know-how and a desire to showcase the region’s strengths.

Production involves Australian-grown barley and water drawn from the Snowy Mountains, mashed and fermented on-site before distillation in a 1930s hybrid pot and column still. The spirit matures in American oak and is then finished in casks that once held Morris fortified wines, many of which had aged muscat for decades. This final flourish lends the whisky layers of dried fruit, molasses, baking spice, and dark honey. Rich, full, and unapologetically Australian, Morris of Rutherglen offers a compelling bridge between old-world wine and new-world whisky, presented without chill filtration or added colour.