Corn whiskies are a little less common in the whisky world and require a mash of at least 80% corn to be allowed to wear the title. 
 
The Hoochery’s Corn Whiskey is a 100% corn whisky mash, making it especially unique, and was the first of its kind in Australia. It’s also entirely paddock-to-bottle, made using Ord Valley corn grown on the family farm behind the distillery.
 
The Hoochery uses an old-style corn mash and traditional fermentation methods, then pot distil the mash to create the new make spirit. From there they put it down to rest in heavily charred oak barrels for a minimum of two years before filtering the spirit through locally grown and made mahogany charcoal.
 
The result is a taste rich with creamy corn notes, a touch of cinnamon spices, and a sweet honey finish. Reminiscent of quality American bourbon, but expressive of Northern Australia and the East Kimberley region.
 
Only 962 bottles of this whisky were produced. Once they’re gone, they’re gone forever.