The Aisling Distillery
How long have you been doing this?
M: We started the distillery 6 years ago, predominantly to do single malt whiskey and rum. In the later time we wanted to offer the community something different and to showcase the area we have gone into Gin using Local Produce. We have got our Dry Gin Murrumbidgee, citrus based, our Pepper Berry Gin and in the next couple of weeks we will also have our Triple Juniper which is Elder flower based and in July we will have our first Single Malt Whiskey.
L: What was the dream?
M: So the dream was for Mark, growing up in Griffith always wondered where he fitted in with the Italian Community. He researched his heritage over a few years and he’s giving back to his Scottish heritage by creating Whisky. I’ve gone down my pathway of Gin to showcase my Dutch heritage.
M: We have the first Gin distilled in the local area by a female and we’ve won our bronze and silver awards with that one and at the moment it is in America waiting on being awarded there.
L: Tell me a bit about this Still.
M: This is a 970L Gin / Whisky / Vodka / Brandy combination Still. We charge this with 720L of Gin Spirit, add our botanical’s, some into the bottom into the liquid and some go into a basket into the top. Our Citrus Gin has orange rind in the basket and the flesh in the bottom. It takes an hour and a half for the Still to heat up to 70 degrees for the Spirit to start coming across after that it’s a distillation process of 8.5 hours to finish from that we let the Spirit rest in the Vat, water it back and we get roughly about 1,100 bottles from that batch.
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