Born in Melbourne, Starward has quickly become one of Australia’s most exciting whisky brands. Here’s how a local experiment turned into a global award winner.
When people think of whisky, their minds usually jump to Scotland, Ireland, or maybe Kentucky. But in the past decade, Australia has been putting its own stamp on the whisky world, and at the front of that movement is Starward. This Melbourne-born label has grown from a small distillery experiment into an internationally acclaimed brand, winning awards and turning heads all over the globe.
One of the most unique things about Starward is how it leans into Melbourne’s famously unpredictable climate. The city can swing from sunshine to rain to chill and back again in a single day, and this constant change speeds up the ageing process in whisky barrels. That means the spirit develops rich flavours in a fraction of the time it would take in Scotland. Instead of waiting decades, Starward can create bold, complex whisky in just a few short years.
Most traditional whisky makers age their spirit in old bourbon casks, but Starward decided to take a different path. They use Australian red wine barrels from nearby wineries in Victoria. The result is a whisky that carries subtle notes of shiraz, cabernet, and pinot noir, giving it a character that is unmistakably Australian. This clever twist not only sets Starward apart but also celebrates the country’s rich winemaking tradition.
Starward started out in 2007 as a small project but quickly gained attention. Within a decade, it was picking up gold medals at some of the world’s most prestigious spirits competitions. Whisky drinkers from New York to London started paying attention, and before long Starward was being hailed as proof that Australia could compete with the best in the business.
What makes Starward special is that while it is winning fans all over the world, it has never lost sight of its Aussie roots. It is crafted in Melbourne, aged in local wine barrels, and shaped by the city’s famously changeable weather. It is a whisky that feels at home at a backyard barbecue as much as it does in a fancy cocktail bar. For Australians, that makes it something to celebrate with pride.
