In the heart of Tasmania’s historic Oatlands township stands Australia’s third-oldest windmill – a towering reminder of the region’s colourful past. Built in 1837 for legal flour production (and rumoured to have played a role in some decidedly illegal whisky-making), this Lincolnshire-style tower mill has found new purpose as the icon of one of Australia’s most innovative distilleries.
When founder John Ibrahim first laid eyes on the Callington Mill Heritage precinct, he fell in love with more than just the weathered stone buildings and rural charm. He saw potential, a vision of what could emerge when Tasmania’s whisky-making heritage met cutting-edge innovation. That vision has become Callington Mill Distillery, an operation that has been quietly revolutionising premium whisky production since opening in 2022.
What sets Callington Mill apart begins with the facility itself. Engineered by Tasmanian firm Kolmark, Australia’s first turnkey, fully automated distillery is what Ibrahim calls “the Rolls-Royce of distilleries.” The automation handles routine processes with precision, freeing distillers to focus entirely on craft decisions guided by experience and instinct. Where most distilleries rely on repetitive manual tasks, Callington Mill has created space for artistry.
The real breakthrough lies in their revolutionary cask program. While most distilleries purchase empty barrels and hope for the best, Ibrahim took a radically different (and expensive) approach. Callington Mill sources premium casks directly from Portugal and Spain’s most respected Port and Sherry producers. But here’s where things get interesting: the barrels arrive full of their original fortified wines.
Upon arrival at the distillery, these precious liquids are carefully extracted and distilled into brandies for future release, leaving the oak casks still saturated with fresh sherry and port. The result is whisky maturation unlike anything else in Australia. The wet wood imparts deeper, more complex flavours that simply cannot be achieved with dry barrels. This costly, time-consuming process defines Callington Mill’s DNA and explains why their whiskies taste distinctly different from the competition.
The proof lies in their trophy cabinet. For a distillery barely three years old, Callington Mill’s success at international competitions seems almost too good to be true. At May’s San Francisco World Spirits Competition – considered the world’s most influential spirits competition – they secured four Double Gold medals from over 1,600 whisky entries. Their Pedro Ximénez Single Malt Whisky scored a remarkable 98 points, earning a coveted shot at ‘Best in Class’ alongside established Australian giants like Starward and Archie Rose.
The Pedro Ximénez has been on an extraordinary winning streak. After claiming ‘Single Malt Whisky of the Year’ at the London Spirits Competition with 97 points, it helped Callington Mill achieve something unprecedented – winning the top three positions in the Australian whisky category. Their Invicta scored 96 points, Fusion claimed 95, creating a clean sweep that sent ripples through the industry.
These victories build on earlier success. In 2023, their El Sol Single Malt won Best of Class at San Francisco, and across all competitions, Callington Mill has amassed 14 Double Gold and eight Gold medals.
Behind every award lies meticulous attention to detail. Take the Pedro Ximénez expression – it’s matured for five years in rare Ex-Pedro Ximénez casks sourced from the renowned Sherry Triangle in Jerez de la Frontera, home to some of Spain’s finest sherry producers. The result is an elegant whisky with dark mahogany colour and complex notes of raisin, dates, and figs, developing into hints of dark chocolate, coffee, and honey.
Sustainability runs through every aspect of production, from heat exchangers powered by green energy to complete on-site recycling of all distillery waste. Barley and yeast waste feeds local livestock, while packaging uses 98% recycled materials printed with biodegradable vegetable-based inks. This commitment extends beyond environmental responsibility to community building – every stage from milling to maturation happens on-site, supporting local jobs and skills. The distillery has even developed affordable housing options for staff, ensuring they can live and thrive in the region.
Ibrahim’s ambitions stretch well beyond individual bottles. He’s determined to help establish a formal appellation for Tasmanian whisky, recognising the region’s distinct character and putting it firmly on the global whisky map. Meanwhile, Callington Mill is expanding its footprint with a stunning new venue at Hobart’s waterfront MACq 01, taking over the space previously occupied by Frogmore Lounge. The opportunity arose from a passionate dinner conversation between Ibrahim and James, CEO of Frogmore Creek Wines, who bonded over their shared love of Tasmanian spirits and wine. When James mentioned the venue needed a successor after a decade-long run, it became a genuine passing of the torch.
For whisky enthusiasts eager to experience what the fuss is about, access has never been easier. The distillery’s Enigma Single Malt is now available at all Dan Murphy’s stores nationwide, and you can pick up the Pedro Ximénez and Quagmire expressions at select stores. Other premium bottles from the Callington Mill Distillery can be found through select retailers and airport duty-free locations in Australia. The flagship venue in Oatlands offers tastings, self-guided tours, and an on-site restaurant, making it a destination worthy of the pilgrimage.
This article is presented in partnership with Callington Mill Distillery. Thank you for supporting the brands that support Boss Hunting.
