![]() Spike started producing his Raymond B 100% Corn Whiskey in the late 1990s, but decided to stick with rum not long after, a wise choice. ![]() All of the grains for making American whiskey grow successfully in the West, and the pioneering Californian-born Spike Dessert was the first distiller to take advantage of this up in the Kimberley. Western Australia is most responsible for the corn whisky charge Down Under. And although rye and corn have been used to make whisky here for well over 150 years, the production of traditional American Bourbon and rye styles is a more recent phenomenon. Origins of Australian corn and rye whiskyīoth American rye and Bourbon whiskey have been arriving on Australian shores since at least as far back as the 1840s. Tiger Snake Whiskey, Albany Whipper Snapper Distillery, Perth We’ve even taken the love affair a step further, with Australian distillers producing their own riffs on American Bourbon and rye for a new generation of whisky lovers to enjoy. But thankfully, for a number of years now, we’ve steadily been waking up to the serious depth and complexity American whiskey has to offer. The infamous ubiquity of Bourbon and cola RTD cans, and the peculiar popularity of Jack and Jim, has turned Australia into one of the most crucial export markets for American whiskey in the world. ![]() Growing up, and especially bartending here, my first recollections of hearing the word ‘Bourbon’ where immediately followed by another famed American invention – ‘Coke’. ![]() Like many Australians, I have a complicated love affair with American whiskey. ![]()
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