From grain to glass, our single malt whisky releases are 100% made by hand. In fact, we’re one of a few select distilleries who create everything from scratch, each step of the way. We mill onsite, create the mash, ferment, distill, barrel age and bottle all on our Hillwood property. Only the best local raw ingredients are selected. We use the highest quality yeast to produce our wash which ferments longer than your standard whisky and gives it the distinct flavour we’re proud of.

Small handcrafted casks store our double-distilled spirit, which means each release of our single malt whisky is very limited, with only 30-40 bottles per cask. The Tasmanian vineyard casks (French oak barrels of pinot, chardonnay and merlot) are locally sourced and filled on-site. Paul’s brother, Brendon Herron, is a gifted craftsman who lends his trade to coopering these casks by hand. Our other casks are made up of French oak barrels of port and sherry, and American oak of bourbon. At least two years of ageing is guaranteed by law. We are in no rush to release our special product to the world; instead we prefer to give our whisky the time and stillness it needs to richly develop the flavour and character. Once the finished spirit matures in the wooden barrels, it is ready to bottle. Hillwood Single Malt Whisky will never be chill filtered or advanced with artificial colourings or preservatives.