Jun 16 2011

Media Spotlight – ABC

Rye whisky takes off on fish and chip oil
By Flint Duxfield from Hobart , TAS

Thursday, 23/09/2010

You’ve heard of making water into wine, but what about making whisky using old fish and chip oil?

That’s a challenge one Tasmanian farmer has taken up by building Australia’s first biodiesel-powered rye whisky still.

Peter Bignell has been growing rye for several years as a windbreak on his strawberry farm at Kempton in southern Tasmania.

After spending some time working on a nearby distillery, he decided to start brewing his own rye whisky.

After a quick welding lesson from a friend and a plan from a local still maker, Peter built his own still from scratch.

As well as being the only rye whisky still in the country, Peter’s operation will also produce some of the least carbon-intensive whisky in Australia.

The still is powered entirely on biodiesel which Peter makes himself from old fish and chip oil he collects from takeaway shops in Hobart.

Click on the video or audio link to hear Peter’s story. 

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Link to full article


Jun 15 2011

First Batch

All bottled up!


Jun 15 2011

Tasting Notes

Tasting notes – Nicks Wine Merchants – Melb

Belgrove Distillery White Rye New Spirit (11-5-2011 Distillation)

Crystal clear, silvery, slightly glycerous appearance. Initial nosings are captivating, fruity at first, then turning sweet gherkin-like. Aeration brings forward  sweet, crusty rye bread top note along with roast chestnut and a hint of toffee apple. A very inviting new make nose. The palate is gently spicy and more keenly grainy with an almost chewy texture (tastes faintly peaty). Finishes like quality fresh rye bread with with the crusty rye character re-asserting itself in the long, clean, dry aftertaste. Auspicious beginnings. 40% Alc./Vol. 

92 points

Read the full review here