Callington Mill explores unconventional maturation with amphora-rested whisky

Tasmanian distillery Callington Mill is preparing to release a pioneering expression of Australian whisky using the 4,000-year-old technique of amphora maturation, rarely seen in spirits production.

Traditionally used for storing and aging wine, an amphora is a porous clay vessel that creates an oxygen-free environment and doesn’t impart flavours into the liquid within it. This unconventional maturation method is said to achieve a heightened smoothness and purity, and has been adopted by Callington Mill for the limited Amphora Single Malt Whisky release.

Blair Whitehead, Callington Mill’s Expert Distiller, says: “The idea for our Amphora Single Malt came about naturally, really. We’re always exploring ways to honour tradition while pushing things forward. Amphorae have been used for thousands of years to soften and mature wines and spirits, so we thought – why not apply that same thinking to our already expressive whiskies?”

For the special release, Callington Mill carefully selected a single malt whisky that had been matured in a blend of sherry, tokay and brandy casks. The distillery invested in three 350-litre amphorae, where the whisky rested for a further two years in the Serendipity Room at Callington Mill’s Oatlands distillery.

“We made sure when we started this amphora process two years ago that we picked a liquid worth the wait. It’s about letting the spirit speak for itself and seeing what character starts to shine through when you treat it with this kind of care,” Blair added.

The distinct resting process gently removes volatiles and impurities, allowing for up to 50 per cent more Angels’ Share – the portion of alcohol that evaporates during aging – than traditional oak casks. The result is a rich, golden brown single malt whisky with earthy aromas of fresh soil and hay, and toasted nuts and fig.

Tasting notes for Amphora Single Malt Whisky describe a smooth palate with milk chocolate, roasted almonds and sweet vanilla notes. The lingering finish subtly transitions from milk to dark chocolate with well-integrated oak tannins and a subtle spice.

The new release is an example of Callington Mill’s continued focus on innovation while staying grounded in tried-and-tested techniques, says Founder John Ibrahim, who describes the fully automated distillery as one of the most advanced in the Southern Hemisphere.

“The Oatlands distillery has engineered out the repetition, so we could make space for instinct. With automation handling the routine, our team is free to focus on the craft – guided by experience and intuition, not just process,” he explains.

Less than 1,000 bottles of Callington Mill Amphora Single Malt Whisky will be made available, retailing at $199 per bottle, available exclusively via ballot.