Whisky for a curious, food-obsessed generation.

We're made in Melbourne. Not the outback. Or a sunshine-soaked beach. Melbourne is the foodie capital of Australia, full of casual brilliance. Here, we ditch the airs and graces and focus on flavour instead.

That's why we use red wine barrels to mature our whisky. We source all our whisky ingredients from just a day's drive away. Then, in the wildly varied Melbourne weather, our whisky draws out its signature fruity, delicious flavour in just three short years. We call this elemental maturation and it's why we couldn't make our whisky anywhere else.

The 'secret sauce' that makes Starward so delicious? Wine barrels and weather. Australian winemakers had the audacity to take on the old world of wine. So why couldn't we do the same with whisky?