The Grove Distillery

About the distillery

The Grove Distillery is located in Wilyabrup in Margaret River and works in small batches with spirits ranging from whisky and rum to gin, absinthe and liqueurs. The site combines craftsmanship, local ingredients where possible, and a clear desire to further develop the range. For whisky lovers, it is especially interesting because the house works with corn mash whiskey in a bourbon style as well as a single malt matured in smaller casks.

History

The Grove describes itself as a place where spirits are hand-made in Wilyabrup in small batches. Today, the spirit production is led by Shannon Grigg, whose path into the industry began with early science experiments and later developed into an ambition to work with barrel-aged spirits. He is responsible for everything that happens behind the stills, and his role is characterized by a combination of curiosity, a focus on craftsmanship, and a desire to experiment. At the same time, the house also carries another clear story in its rum production, where Head Distiller James Reed has developed a Caribbean-inspired style based on experiences from the Caribbean and using ex-bourbon barrels. The Collector’s Series is described as a tribute to the heritage as the first distillery in the Margaret River region and as a spirit that reflects the elegance that comes with time and experience.

Ingredients and production

The production is built around small batches and a practical, hands-on approach. The distillery uses local ingredients when possible, including Southern Forests honey, but also seeks ingredients from further away, such as Kentucky corn for the mash. The corn mash whiskey is created in the tradition of true Kentucky Bourbon style, with a grain bill of 70% corn, 20% rye and 10% barley. For absinthe, the botanicals are macerated in triple-distilled base alcohol, before the spirit is re-distilled to remove bitterness and provide complexity and texture. Coloring is done through a secondary maceration with high-chlorophyll herbs. Single malt whisky is described as made with natural ingredients, and it is matured in smaller casks so that more fullness and flavor can come through. Several products are distilled, bottled and labeled on site, emphasizing the local and direct production.

Maturation and cask types

Maturation plays a clear role, especially in rum and single malt. The Grove uses its own ex-bourbon barrels for both dark rum and spiced rum, and spiced rum is matured for over two years before it is hand-bottled on site. The ex-bourbon casks are tightly linked to the house’s own corn mash whiskey, because the barrels that have matured in the bourbon style are also used to mature rum. In the single malt range, work is done with smaller casks so the whisky’s fullness and flavor come through more clearly. This gives the portfolio a cask-driven style, where the bourbon heritage and small casks are the key approaches.

Whiskies

The core range is broad, but whisky clearly makes up part of the house’s identity together with rum and absinthe. The Corn Mash Whiskey series includes several expressions, where the traditional 500 ml 40% version is the most directly bourbon-inspired, while Honey, Maple Syrup and Distillers Cut show that the house also works with variations around the same corn-based core idea. The Single Malt Whisky series is smaller, but distinctive, with a classic Single Malt Whisky 41 and a collector’s release called New Beginnings - SMW42. Overall, the whisky section appears as a small range that emphasizes American-inspired mash, smaller casks, and a clear connection to the distillery’s other cask work.

The whiskies’ style and flavor profile

Across the documented products, there is a clear through-line of citrus, juniper and cardamom in the gin, while absinthe leans toward liquorice, aniseed, fennel, lemon balm and hyssop. The rums show vanilla, cinnamon, nutmeg and clove, and the corn mash whiskey is anchored in a bourbon-like profile rather than a heavy smoky style. This creates a range from fresh citrus and herb notes to spice, vanilla and deep cask warmth.

Visit the distillery

Yes, the public can visit the distillery. The visit can begin at the cellar door with a guided tasting of spirits and liqueurs, and there is also Talk & Taste with the Distiller, where Head Distiller Shannon Grigg takes guests through the still house and talks about whisky, mash, peat and the development of the spirits. The experience is a small group of up to 10 guests and includes two spirit tastings. It is available Monday to Friday, and larger groups are encouraged to book in advance. The venue also offers dining and stay with lunch, cocktails and accommodation.

The stated opening hours are Talk & Taste with the Distiller available Monday to Friday. Larger groups are encouraged to book in advance. Tastings are offered at the cellar door.
See times and book a visit.

Philosophy and craftsmanship

The Grove works with small batches, artisanal production, and a clear respect for the process. Local ingredients are used where possible, but the distillery combines them with ingredients from abroad when quality calls for it. Under Shannon Grigg, the direction is formulated around three words: Recognition, Growth and Fun. It’s about preserving the foundation, but at the same time continuing to refine, experiment, and push the range forward.

Awards and recognition

• Best Absinthe Distillery in Australia (Winner, Absinthe 500ml 50% ABV)

• Double Gold Medal (Double Gold, Spiced Rum 700ml)