Wood maturation of spirit in Australia
Yes, after nearly 12 months of campaigning the treasury has reversed its previous decision to abolish the requirement of a minimum of two years wood maturation before spirit may be called whisky, brandy or rum.
This turn about was the result of months of intense lobbying by the individual distilleries, the Australian distillers association and the public.
Consumers can be assured that any Australian sprit labeled Whisky, Brandy or Rum has been fully matured in wood for a minimum of two years. As a consequence of this, any spirit imported from overseas must also abide by this requirement.
This result has been achieved primarily by the ground swell of support by the public and I would like to thank all those who sent notes of encouragement to me or protest to our government. Without your support this would never have happened.
Lets put this behind us and get on with the job of making great Australain whisky.