In 2017, Bree and Leigh set up their first still in the back shed of their Yack property. Self-funded and self-taught, they began crafting small-batch rye and single malt whiskies, partnering with local grain growers and coopers to create spirits that reflect their place of origin. But when the pandemic swept through in 2020, their whisky was still years away from full maturity. So, naturally, they turned their creative energy to gin.
Inspired by the landscape around them, they began working on a recipe that would “taste like a walk in the High Country”. Clean, crisp, and botanical. Five batches later, they struck gold with their High Country Gin, a bold, bushland-forward spirit that quickly became a favourite among gin lovers across the country. Including us.
Since we last featured them at Garden Street, it’s been a huge year for Backwoods. They’ve expanded their gin and whisky offerings, launched two new liqueurs, and begun construction on a new storage and processing facility to support future growth. Their presence is growing across Australia and internationally, and their tasting room has become a destination in its own right. It’s no surprise their craft continues to earn recognition, in 2024, they were crowned Champion Victorian Distillery, and every spirit in their core range received Gold at the Australian Distilled Spirits Awards.
