We began small, in a modest shed on our property. For the first few years, we worked day jobs to fund our dream, slowly adding barrels of whisky to our bond store.

Today, our spirits are found across Australia and beyond, but we’ve never strayed from our original purpose. Every bottle we make is still crafted with care, using local grain, native botanicals, and barrels that tell an Australian story.

Our whisky starts with heritage grains like rye, wheat, and barley grown in the nearby Riverina - chosen not just for flavour, but for their connection to this country. We mature our spirits in a range of distinctive barrels, including reclaimed fortified wine casks, Aussie shiraz barrels, and rare Red Gum timber casks coopered in the Barossa. These choices aren't just about technique - they’re about storytelling.

Our gins showcase native ingredients like old man saltbush and native lime, capturing the aromas and flavours of the Aussie landscape. They're fresh, bold, and unmistakably Australian.

Our dedication to craftsmanship has been recognised both nationally and internationally.

Backwoods has earned multiple medals and trophies across our entire spirits range — including being named Champion Victorian Distiller and becoming the only distillery to win the Best Single Malt Whisky trophy twice at the Australian Distilled Spirits Awards.

On the world stage, our rye whisky has twice taken out the Rye Category Award at the World Whiskies Awards, while both our rye and single malt whiskies have achieved outstanding scores of 95 and 93 points at the prestigious International Wine and Spirits Awards.

These awards mean a great deal to us — but what matters most is seeing our whisky shared at celebrations, gifted for milestones, and poured among friends.