The building of this distillery is a journey that started 15 years ago when Mark Coburn was in his mid 30’s. The concept of intensifying flavour by distillation was the hook that aligned with his love of cooking and sharing love through food.

Then 10 years ago Mark boldly told his family that he wanted to be able to drink his own 20 year old single malt by the time he turned 70, and once the idea had been set free there was work to be done.

In May 2016 Mark turned 49. He knew he only had a year left to realise his dream, so the process of building Coburns distillery had to begin. Mark had found a mentor 3 years earlier who had been pointing him in the right direction and introducing him to all the right people to help him achieve his dream.

After 10 years of research Mark had narrowed down the type and style of spirit he wanted to make. For Mark it had to be a single malt whisky that was true to the Southern Highlands of New South Wales, with an expression to represent each of the four seasons.

The concept was born


Light, fresh and easily approachable


Full of fruit with abundant flavour


Lightly peated with plenty of spice


Peat driven richness with a big essence of oak

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