Victoria Whisky Guide: The Home of Australian Innovation
Victoria might not have Tasmania's head start, but it's making up for lost time. From Starward's wine cask revolution to Bakery Hill's quiet excellence, here's your guide to Victorian whisky.
Victoria has a chip on its shoulder, and honestly? That's worked out brilliantly for whisky drinkers. The state came to the craft distilling party a little later than Tasmania, but what it lacked in history it made up for in ambition. Victorian distillers looked at what Tasmania was doing, said "interesting, but what if we did something completely different?" and went from there.
The result is a whisky scene that's more diverse, more experimental, and in some cases more accessible than anywhere else in the country. Here's everything you need to know.
The Victorian Advantage: Wine Barrels Everywhere
If you want to understand Victorian whisky, you need to understand the geography. Victoria is surrounded by some of Australia's greatest wine regions — the Yarra Valley, the Mornington Peninsula, the Barossa (technically SA, but close enough), and dozens of smaller appellations. Used wine barrels are plentiful, varied, and exceptional.
Victorian distillers have turned this into their signature. Where Tasmanian producers lean on port casks, Victorian whisky-makers are as likely to reach for a pinot noir, a shiraz, or even a chardonnay barrel. The results are fruit-forward, approachable, and genuinely original expressions that taste like nowhere else on earth.
The Distilleries
Starward Whisky — Port Melbourne
Starward is the most visible Victorian whisky brand internationally, and for good reason. Founded by David Vitale in 2007, the distillery was built from day one around a single idea: what if you took Australian red wine barrels and used them to mature whisky?
The answer turned out to be: something delicious. Starward's core range — Nova, Two-Fold, Solera — is matured entirely in Australian red wine casks from the Barossa and Yarra valleys, giving the whisky a lush, fruit-forward character that's immediately approachable for wine drinkers and interesting enough for seasoned whisky people.
What to try: Starward Nova is the entry point — approachable, smooth, and genuinely good value. The Whisky & Water limited releases are worth hunting down if you want to see the top of what they can do.
Visit: Starward has a bar and tasting experience at the distillery in Port Melbourne. Booking recommended.
Bakery Hill Distillery — North Balwyn
Bakery Hill is Victoria's hidden gem and one of the most underrated distilleries in the country. Founded by David Baker in 1999, the distillery has been quietly making excellent single malt for over two decades while the rest of the world caught up.
The expressions are more Scotch-adjacent than most Victorian whisky — there's less wine cask influence and more focus on traditional double wood maturation. Bakery Hill also produces a peated expression that's worth seeking out if you think Australia can't do smoke. (It can.)
What to try: Bakery Hill Double Wood is the place to start. If you want to explore, the Peated Malt will change how you think about Australian whisky.
Note: No visitor centre — this is a production-focused operation. Worth supporting through specialist retailers.
Bass & Flinders Distillery — Dromana
Bass & Flinders sits in the heart of Mornington Peninsula wine country, and the surroundings are not incidental. The distillery uses local pinot noir and chardonnay barrels, and their approach to whisky is almost winemaker-like in its focus on site, season, and cask.
The expressions tend toward the delicate end of the spectrum — lighter, more floral, more nuanced than the heavy port-cask Tasmanian style. If you're a wine person exploring whisky, this is an excellent bridge.
What to try: Their single malt expressions vary by batch — check what's current on their website.
Visit: The cellar door in Dromana is one of the prettiest distillery settings in the country.
Timboon Railway Shed Distillery — Timboon
The name says it all: this is a distillery in a beautifully restored railway shed in the Great Ocean Road hinterland. It's a working destination as much as a distillery — good food, great scenery, and single malt made from locally grown barley.
What to try: Their single malt is the main event — rich, locally influenced, and worth the drive.
Visit: The distillery doubles as a restaurant and is a worthwhile stop on any Great Ocean Road trip.
Victorian Whisky vs. Tasmanian Whisky
The comparison is inevitable, and the short answer is: they're complementary, not competing.
Tasmanian whisky tends to be richer, more port-cask influenced, and built for the long game. Victorian whisky is generally more approachable, wine-forward, and easier to get into without a specialist palate.
If you're new to Australian whisky, starting in Victoria is not a bad call. Starward in particular is designed to bring in wine drinkers and beer lovers who've never thought much about whisky before. Once you're in, Tasmania is waiting.
Planning a Visit
Melbourne is the obvious base for Victorian whisky tourism. Starward is easily accessible from the CBD; Bakery Hill requires a trip to the eastern suburbs; Bass & Flinders and Timboon both make excellent day trips with good food along the way.
The Mornington Peninsula is particularly worth doing as a full day — combine Bass & Flinders with the peninsula's exceptional restaurant scene and you've got a memorable trip.
The Bottom Line
Victoria doesn't have Tasmania's decades of history, but it has ambition, great wine barrels, and a food-and-drink culture that's one of the best in the country. Victorian whisky is innovative, approachable, and improving every year. Don't sleep on it.
Find all Victorian distilleries on the map, or explore our full guide to Australian whisky regions.