Australian whisky has grown strongly over the last 12 months, but the local industry remains largely comprised of micro-distillers that are way too small to compete on price with the big Glens of Scottish single malt.
In fact, Michael Sergeant from Copper & Grain Distilling Co says because many distilleries are pricing their wares upwards of $200 for a 500ml bottle, Australian whisky remains largely confined to the domain of enthusiasts.
“A lot of Australian single malts are at the higher end of the market and therefore not accessible to people who want to try them,” Michael told goodfood.
Alex Gondzioulis of Sydney venue The Wild Rover agrees and says price remains the biggest barrier for Australian whisky, which has already proven its quality on the world stage.
“Our distillers have won world’s best awards over many years,” Gondzioulis told goodfood.
“But it is a challenge for bars to be able to afford to pour some of these whiskies at a price a consumer is willing to pay.”
To combat this, Copper & Grain, a new subsidiary of Casella Family Brands, has this month launched Morris Whisky, giving a new lease of life to the 162-year-old Morris family winery.
Best known for its critter wine juggernaut Yellow Tail, Casella has made great strides into premium wine, brewing and now whisky over the past decade.
With its resources and financial backing, Copper & Grain is able to produce whisky at a scale that allows more economical pricing. However, there still isn’t serious local competition for the imports.
That’s why only time will tell what the future of Australian whisky is.
Source: goodfood.com.au.
