Sweet caramel syrup and plum pudding spices join a clean, bright alcohol explosion which spreads across the palate to settle in and glow with some soft oaky tannins.
Established in 2015, Spring Bay Distillery is the realisation of a dream for owners Cam and Suzy Brett. Having shared a love of whisky for over 20 years, building a distillery was a natural culmination of many years of planning and dreaming.
DID YOU KNOW?
The influence of Spring Bay’s terroir comes through the water used in the distillery, which is less than 500 metres from the sea. Most afternoons, sea mist drifts up the valley and falls on the roof of the distillery, later collected when the rain falls. This sea salt imparts a unique profile to the water which is both soft and sweet.