The Adelaide Hills Distillery has launched its 78°Australian Whiskey and when Distiller Sacha Le Forgia set out to create the whiskey he didn’t want to replicate something that already existed, but rather carve his own place in the market.

Sustainability has been at the forefront of everything for La Forgia and Adelaide Hills from the beginning and so it was always going to be a driving force behind the whiskey. La Forgia wanted to create a truly Australian whiskey and so each step of the process was thoroughly researched, with an emphasis on flavour through sustainable practices.

In a statement about the whiskey, the distillery said: “So, what does sustainability look like to us? In order to limit energy and water consumption, we ferment and distill on grain as not to waste water on rinsing, to our unique single-shot distillation method, every step of the process has been carefully considered and carried out to ensure that we create a delicious whiskey, with a truly considered Australian style.

“We believe that to be truly sustainable you have to not only control your own processes, but have hands on input on those around you. It is important for us that we have the ability to determine the outcome of our materials throughout in order for us to have absolute transparency with our products.

“With whiskey we are able to achieve this through our locally grown, single paddock barley, which is 100 per cent rain water fed and GM free. After distillation we utilises the waste material of our distillation process as a natural pesticide, creating a truly closed loop.

“These are just some of the ways we like to champion sustainability.”

The whiskey is matured in hand-selected barrels, which helps to ensure oak quality but also means the distillery has complete barley and bottle control over the whiskey.

The 78° Australian Whiskey is available now, contact your local SouthTrade representative for more information.

Andy Young

Andy Young

Andy joined Intermedia as Editor of TheShout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both TheShout and Bars and Clubs.

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