STAGE 01
Mash Bill
We start with the best of WA: corn, wheat, rye and malted barley, hand-selected from our mates’ farms. These local grains are milled and gently introduced into our mash kettle, unlocking fermentable sugars and creating our signature full-grain mash.
STAGE 02
Fermentation
The mash, grain and all, is transferred into open-top fermenters. Here, our house yeast gets to work – transforming natural sugars into a rich, grain-forward “distiller’s beer” over several days.
STAGE 03
Distillation
At the heart of our distillery sits a custom-built copper hybrid still – part pot, part column. This unique design allows our distillers to make precise cuts, capturing only the purest spirit that carries Whipper Snapper’s trademark flavour.
STAGE 04
Maturing
The fresh spirit rests in newly charred American White Oak, where wood and flame have carved deep pathways for flavour. Perth’s warm, Mediterranean climate breathes life into the cask, coaxing out richness, depth, and a character that can belong only to us.
STAGE 05
Bottling
When the whiskey is ready, it’s bottled straight from the cask, preserving every drop of natural character. Each bottle is then hand-signed and dated by our head distiller – a final seal of authenticity before it makes its way to you.
