What happens when two of the best-known – and B-Corp certified – Northern Rivers producers join forces? Prepare your tastebuds accordingly.
Let’s set the scene. You’ve got Cape Byron Distillery, tucked within the Brook family’s macadamia farm, surrounded by lush subtropical rainforest nurtured for more than 35 years. “We like to refer to it as where the rainforest meets the sea,” explains Cape Byron’s CEO Eddie Brook (pictured top). “We’ve got this unique sort of maritime note thanks to that thick-laden, salty coastal air, mixed with this unique subtropical climate, which is so important to us,” he adds.
A distillery in a climate like Byron Bay is quite unusual; when people think of whisky, they think of chilly Scotland, Japan and, closer to home, Tasmania. “Our warmer climate is what really sets us apart and influences the maturation process and final product greatly,” says Eddie. “In a humid climate like this, our whisky maturation is much quicker – nearly twice as quick as what we’d see in the likes of Scotland,” says Eddie.
Just down the road is Stone & Wood, the institution that’s been brewing beer differently since 2008. For Head Brewer Caolan Vaughn, it’s the “never-ending pursuit of perfection” that’s made his passion-turned-career so worthwhile. “I love being able to share what I love doing with others. It’s fantastic,” he says. Caolan believes what sets them apart from others has always been the brand’s conscious business model. “We try and look after everyone, from the environment to our customers – we take a holistic approach and it helps guide our decision making. We're not necessarily trying to be the biggest or boldest, we just want to make beer people enjoy,” he says.
With some of Australia’s best ingredients at their fingertips, Stone & Wood maximises the region’s produce. “We live in such a beautiful part of the world, and I think our beers reflect our region quite well,” explains Caolan. Similarly, Cape Byron uses botanicals and native rainforest fruits and flavours straight from the land, especially in their line-up of gins and liqueurs. Yep, they don’t just dabble in whisky.
A whisky-meets-beer match made in heaven
According to Eddie, working on a project together in this way was a “no-brainer” given their ongoing relationship – Stone & Wood has been a wash partner since Cape Byron’s inception; the wash being the base for their spirits. This whisky even shares some DNA, given the brewery also supplies malted barley for whisky production, while the casks have matured both beer and whisky.
As Caolan explains, they do share a lot in common. “Obviously brewing and distilling are so distinctly related – they’re the same product, except they have slightly different ingredients and one extra step,” he says. “We make the wash for them, and they distil it before ageing it in barrels. Then we get the opportunity to brew beer in those barrels, so it made sense to go one step further,” he says.
When it came to the creation of their Beer Cask Australian Single Malt Whisky, Caolan admits he was happy to let Cape Byron take the lead on the whisky side of things, but he can appreciate it’s a cracker of a spirit the two have created. “We definitely leave the art of the distilling and the blending up to those guys. I'm not a distiller, but I’m an avid whisky drinker and I was absolutely blown away with the complexity and depth of flavour you get from this single malt,” he says.
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If detailed whisky tasting notes put you to sleep, here’s what you need to know: It’s bloody good stuff. Whisky drinkers, beer drinkers and anyone who can appreciate a perfectly-crafted premium beverage will love this drop. But for those of you who are here for the full experience, strap in.
Give it a whiff and this single malt is inviting and rich, reminiscent of a bakery on a lazy morning (yum!). Layers of buttery croissant and the sweet, nutty essence of pecan pie mingle deliciously, while subtle hints of nutmeg add a warm, spicy depth. You’ll also be pleased to find soft oak undertones, complemented by the gentle sweetness of dried fruits lingering in the background.
“I’m loving the weather in Byron at the moment; it’s those cool nights and mornings with bright sunny skies; I can just picture myself sitting in front of a fire in the backyard with the kids, sipping this – with some nice chocolate for good measure,” explains Caolan. He also suggests enjoying this whisky as a boilermaker, with a bottle of Stone Beer next to it, of course.
Eddie agrees this is a great winter warmer. “It’s got that little bit of warmth about with the richness coming from the cask – it’s a drink I like to enjoy later in the evening in a nice rocks glass with a dash of water. Or maybe even a Rob Roy cocktail, which is essentially a variation on a Manhattan,” he says.
