In an old flight hangar in Port Melbourne, David Vitale founded Starward Whisky in 2007. A product of its city, Starward’s whisky is described as the foodies’ whisky. Young, casual, and with big flavour, Starward is equally enjoyed in cocktails or with food.
Aged in Australian wine barrels and exposed to Melbourne’s weather, large temperature fluctuations cause the whisky to draw out the barrels signature fruity flavour in just three short years. The result is an affordable, accessible and distinct modern Australian whisky.
