Show notes
A podcast for lovers of wine, beer, liquor (incl. whisky, whiskey, bourbon, gin, vodka, tequila etc) and cocktails, Drinks Adventures hosts wine makers, brewing and distilling experts, sommeliers, bartenders & more.
Renowned for its fine wine and craft beer, Victoria's High Country region can now claim whisky among its regional specialties.
Backwoods Distilling was founded in 2017 by husband-and-wife team Leigh and Bree Attwood in the small town of Yackandandah.
Backwoods' whiskies are produced using 100% Australian farmed and malted grains from Voyager Craft Malt, located across the border in the Riverina region of NSW.
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They mature their whisky exclusively in barrels that have previously held Australian wine and whisky, where possible using ex-wine casks from local wineries such as Sorrenberg in Beechworth and Scion in Rutherglen.
Backwoods' first whiskies – a Rye and a Single Malt – were released in August 2020, with both selling out in less than 24 hours.
We meet the Attwoods with Leigh currently preparing to finish up his full-time teaching job in order to focus purely on the Backwoods Distilling business.
