Aged in native hardwood cubes for months, not years, Goodradigbee Single Malt Spirit is unlike anything you’ve ever tasted.

The Goodradigbee Story

The rainbow trout were scarce and the water was cold but when a curious fish was in sight, it was teased, enticed and, sometimes, caught (and released). Fishing the Goodradigbee River was immensely satisfying – glorious moments that would go on to produce a uniquely Australian brand, bred by memories that have stayed with the fisherman, John O’Connor, his whole life.

Goodradigbee Distillers.

Goodradigbee’s story is one of the determination of an Australian distiller to create a spirit that is the only one of its type on the shelf. The desire to be different began, funnily enough, while burning an Australian hardwood on a campfire beside the Goodradigbee River, at the northern end of the Snowy Mountains. A large Ironbark log from the mighty Red Ironbark tree was placed in the flames. The guessing game began. Was that the aroma of chocolate wafting from the flames? Another campfire, another question, on a sheep station north-west of Leonora, WA. This time a Jarrah railway sleeper was thrown down. Was that cinnamon or aniseed? This was revelatory – incredible aromas emerging from native trees.

A new single malt takes shape

John explained “we didn’t set out to be different for the sake of it. We simply wanted to make quality spirits that had unique provenance. We’ve engineered the technology to produce a singular Australian taste quicker and deliver it with flair.”
“Goodradigbee accelerated maturation cubes (patent pending), built from these unique Australian hardwoods, have a much higher wood-to-liquid volume than a barrel. So more wood equals more flavour and the colour of a 10-year-old single malt whisky in a few months“ says John.

The Australian hardwoods chosen, most of which come from alpine areas, are hard and dense because of the weather extremes. Unlike oak, which is effectively a ‘wet’ wood, Australian hardwoods react violently with the liquid, cracking and opening up, absorbing the liquid. The results – single malt spirits and wood-infused gins that are sweet, complex, delicious and revolutionary. With a sophisticated bar to open in Brookvale soon and the distillery space expanding to keep up with demand, gin and whisky drinkers are in for a treat.

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