In the backstreets of Melbourne’s eclectic inner north, Ben and Andrew built a distillery big enough to match their dreams but small enough to remain hands-on where it matters. Over 18 months, with the help of family and friends, they designed and constructed a six-metre continuous column still and a bespoke copper pot still, both built in-house to match their vision. The Gospel is distinctly Australian, crafted from 100% local rye grown in the sandy, stubborn soils of South Australia’s Murray Mallee. That land, both harsh and honest, shapes the depth and complexity of their whiskey.
Under the guidance of Master Distiller Ian Thorn, the first and only distiller to hold the esteemed Master Distiller accreditation in Australia, the small, dedicated team produces every drop by hand. They are driven by a fierce love of rye whiskey that’s deliciously unpretentious and unmistakably Australian. The Gospel is Australia’s only dedicated rye whiskey distillery, and the team takes pride in being different. The rye is specifically chosen for its harsh climate, small and dense, renowned for its distinct, extraordinary flavour and unmatched by rye from other areas.
For co-founder Andrew Fitzgerald, maturation is where the magic happens. ‘I am a student of maturation. It’s my absolute passion when it comes to whiskey,’ he explains. ‘From how a barrel is prepared, what oak it’s from or the impact of climate, water or ABV. There are so many variables to maturation that turn a good spirit into an amazing whiskey.’
The Gospel embodies the characteristics of traditional American rye whiskey with a flavour nuance that is distinctly Australian. The unmalted rye grain imparts deep, spicy flavours of vanilla, cinnamon and dried fruit, with developing notes of pepper, grass and grain. Rye whiskey may be the hardest of all whiskeys to distil, but their obsession and dedication makes for a great drink. It may not taste like the whiskey you’re used to, but it’s a distinctly Australian expression: premium, balanced and honest, as good neat as it is stirred down into a whiskey-forward cocktail.
