A craft distillery on Sydney’s Northern Beaches has released a world-first whisky made from leftover sourdough bread and malted barley.

Hang 10 Distillery’s first release whisky, The Goofy Barrel, has been aged for three years in an ex-bourbon cask. It has a distinctive flavour profile with notes of honey, baking spices, and crème caramel, balanced by savoury undertones and a long vanilla finish.

With less than 180 bottles available, the distillery is hoping this limited-edition release will make waves among whisky enthusiasts and eco-conscious consumers alike.

Distiller and co-founder at Hang 10 Distillery Deon Rowe (above) said: “This whisky is about more than just great flavour, it’s about innovation and sustainability.

“Originally this whisky was styled on a savoury caramel style that then has been balanced with an ex-bourbon barrel. The barrelling strength has brought out some delicious sweet oak with a long finish of honey and vanilla. This very, very small batch is so unique, in that it’s the world’s and Australia’s first whisky made from leftover bread – sourdough in particular. This process prevents the bread from going to food waste.”

According to Rowe everyone who has tried this whisky for early pre-sale has “had their expectations blown away”. Rowe admits he will be holding onto some cases for his private collection.

The whisky is 46% ABV and is priced at $130. It’s available to purchase at https://hang10distillery.com.au/products/the-goofy-barrel-whisky or at the cellar door directly during opening times.

Hang 10 Distillery is also hosting a whisky tasting session on 21 December 2024, featuring the The Goofy Barrel as well as other whiskies that are currently still in the barrels and gain insights into the unique process to make craft whisky. Learn more here: Hang10Distillery.com.au.