There’s a certain magic to Black Gate Distillery - an alchemy that transcends copper stills and oak casks, something wilder and more elemental. Tucked away in the heat-drenched heart of Central Western NSW, this husband-and-wife operation defies convention, forging bold, full-bodied spirits that carry the unmistakable imprint of their landscape. But Black Gate is more than just a distillery; it’s a testament to passion, instinct, and a refusal to follow the well-trodden paths of colder-climate whisky-making.
In a whisky world often obsessed with age statements and laboratory precision, Black Gate leans on something rarer: intuition. Here, mechanics meet craftsmanship, and tradition collides with chance in a dance as unpredictable as the Australian climate. A last-minute Tawny cask delivery, an instinct about a cask’s peak moment, a gut-driven tweak in the fermentation process - these are the happy accidents and deliberate choices that give Black Gate its soul.
And if you think whisky belongs only to the damp stone cellars of Scotland, Black Gate will rewrite that story. The blistering Australian sun accelerates maturation, coaxing out deep, resinous notes in years rather than decades. It’s a process that refuses to be rushed yet unfolds at its own relentless pace - a paradox that defines Black Gate’s whisky. Imagine a campfire under an open sky, the air thick with the scent of scorched earth and warm eucalyptus, mingling with the dark caramel of a well-aged Tawny.
This is whisky shaped by extremes, a spirit that carries both the fire and the finesse of the land that birthed it.
And being peat lovers ourselves, one of our most cherished expressions from Black Gate is the BG069 Peated Single Malt Whisky - a 7-year-old, tawny-cask-matured powerhouse bottled at a formidable 58.7% ABV. It’s a whisky that speaks in layers: the first impression is a rush of smouldering campfire embers, as if someone had tossed damp tobacco leaves into the flames. This deep, earthy smokiness is then softened by the richness of the Tawny cask, unfurling into honeyed apricots, burnt toffee, and a whisper of charred herbs. A few drops of water coax out even more nuance - a creamy citrus brightness, warm spice weaving through the peat, and a texture that shifts from fierce to silk-smooth. It’s a whisky that demands attention, a brooding masterpiece that lingers long after the last sip.
So, what does it take to create spirits that challenge convention yet feel utterly natural? A mechanic’s precision, a teacher’s patience, a distiller’s gut instinct, and above all, an unwavering commitment to craft. In this exclusive conversation, we sat down with Genise and Brian Hollingworth to uncover the essence of Black Gate in their own words - a story of fire, instinct, and the relentless pursuit of something truly exceptional.
Brian, your path to whisky distilling is an intriguing mix of trades—from mechanic to teacher to distiller. What sparked your passion for whisky, and how do you think your mechanical background shapes the way you approach the distilling process today?
My background in mechanics has given me an understanding of the process, allowing me to visualise the entire operation, and taking the mystery out of it. It also gives me a logical and methodical approach to whisky-making.
I still remember the moment I tasted our first whisky and realised the flavour was unlike anything I had recognised or tasted before. That was a profound and exciting realisation - our whisky had its own unique character, something entirely our own.
Genise, as the distiller behind your renowned rum, you must bring a distinct flavour to the craft. How does your dedication to quality assurance influence the rum you create, and can you share a moment when it truly made a difference in the final product?
Quality assurance is at the heart of everything. It’s about respecting the process, the ingredients, and the final spirit. From the start, I focus on using only the finest refinery-grade molasses, which lays the foundation for a clean yet rich profile.
We have a long fermentation, which allows the rum to develop complex esters and depth. And when it comes to maturation, it’s about choosing the right casks, these shape the rum’s character, and settling for anything less than the best would compromise the integrity of the final product.
One moment that really stands out was when I took over rum production, I introduced pot ale into the fermentation process. It adds a bolder, more robust flavour.
Ultimately, my goal is to present rum in its purest form - no additives, no adulteration, no filtration - just a great rum that people can enjoy neat, on ice or mixed.
Nestled in Central Western NSW, Black Gate thrives in a hot climate that’s unusual for whisky maturation. How does the heat influence your whiskies, and have you noticed any distinctive differences in maturation compared to cooler regions?
The heat plays a significant role in shaping our whiskies, primarily through two key factors: increased evaporation and enhanced flavour extraction from the cask.
The high temperatures cause a more aggressive interaction between the spirit and the wood, drawing out rich, intense flavours much faster than in cooler climates. This results in a bold and full-bodied whisky that develops depth and character in a shorter time. While maturation happens at an accelerated pace, it also requires careful monitoring. The heat-driven process gives Black Gate whisky its distinctive profile, setting it apart from whiskies matured in more temperate regions.
Luke McCarthy once said Black Gate relies more on intuition than pure science. Can you walk us through how you balance tradition with instinct in your whisky-making, and share a moment where that gut feeling led to an unexpected breakthrough?
At Black Gate, we’ve always taken a fairly laid-back approach to production - no bells and whistles, just honest distilling. While we respect the science behind distilling, our decisions are driven by flavour. It’s about trusting what comes off the still, tasting, nosing, and letting instinct guide the process rather than strictly following data.
A perfect example of this was when we produced our 520’s cask strength whisky. There was no grand plan for it to become our most renowned release. It was simply a case of sampling the casks and knowing, in that moment, that it had hit its peak. The balance, depth, and character were all there, and had we relied solely on time or numbers, we might have missed that sweet spot.
For us, tradition and instinct go hand in hand. Distilling is built on knowledge passed down, but it’s intuition that tells you when something truly special is happening.
Your BG069 Peated Single Malt is a standout, with its combination of peat and the rich sweetness of Tawny casks. What was the inspiration behind creating such a bold, complex dram, and how does that Tawny finish set it apart from other peated whiskies?
The BG069 was actually a happy accident. We had originally ordered apera casks, but when tawny casks arrived instead, we decided to roll with it - and we’re glad we did. The result is a big flavoured whisky that is uniquely Black Gate.
As a husband-and-wife team, you must have a unique way of working together. How do you balance each other’s strengths and decisions in the distillery, and what's the most valuable whisky-making lesson you've learned from one another?
Our partnership in the distillery works because we respect each other’s strengths and know when to lean on them. Taking the time to hear each other’s opinions, even when they differ, often leads us to better decisions.
We’re also mindful of giving each other space. It’s easy to get caught up in the details, but trusting one another to handle different aspects of production allows us to focus on what we each do best. And when it comes to the final product, we always come together to agree. No bottle leaves the distillery unless we’re both proud of it.
The most valuable lesson we’ve learned from each other is patience. Whether it's deciding on a cask or waiting for the right maturation point, we've come to appreciate that the best results come from balance - both in the spirit and in how we work together.
If you had to pair one of your whiskies with an iconic Australian experience - say, a rugged outback adventure or a quiet moment by the coast - what would it be, and why?
An iconic Australian experience would have to be camping with friends, sitting around a campfire with an acoustic guitar. There’s something about the crackling fire, the wide-open night sky, and the shared stories that makes whisky feel right at home.
A rich, smoky dram perfectly complements the warmth of the fire and the ruggedness of the outback. The combination of earthy smoke, rich malt, and good company creates a moment that feels truly Australian -simple, unpretentious, and unforgettable.
Many think of cold climates when they imagine whisky aging, but your hot climate creates an entirely different maturation process. What are some misconceptions about whisky in warmer regions, and how do you adapt to make sure your whisky delivers complexity and depth?
Many people associate whisky aging with cold climates, but our hot environment creates a very different maturation process. We closely monitor maturation to ensure our whisky develops complexity and depth without becoming over-oaked.
Evaporation is another key factor - we lose spirit at a faster rate than in cooler regions, which means long aging times aren’t practical. In our climate, we’ll never have a 10-year-old whisky, but that doesn’t mean our whisky lacks depth. The intense heat accelerates flavour extraction from the cask, leading to bold, full-bodied whiskies in a shorter time.
Looking ahead, what’s on the horizon for Black Gate Distillery? Are there any new expressions or projects you're particularly excited about that could surprise your loyal fans?
While whisky production at Black Gate Distillery ceased in 2022, there’s still plenty for whisky fans to be excited about. We have a substantial amount of whisky still maturing, and there are some fantastic second- and third-fill releases in the pipeline, as well as another Country to Coast Collaboration with Fleurieu Distillery.
One of the most exciting things on the horizon is the upcoming release of one of the biggest cask strength whiskies in Australia. At just over 75%, it’s something we’re really looking forward to sharing, and we think it will be a standout expression for those who love bold, powerful drams.
Every distillery has its own signature flavour profile. What do you think is the unmistakable mark of Black Gate’s whisky, and what makes it stand out in Australia’s ever-growing whisky scene?
Our signature style is all about big, bold flavours. We focus on high ABV and the occasional cask strength releases, which means our whisky is always full-bodied, intense, and packed with character.
Another key element is our very small batch production, ensuring each release is unique and carefully crafted. It’s this combination that makes Black Gate stand out.
There are plenty of myths swirling around whisky-making. What’s one misconception you’d love to clear up for new whisky drinkers who are eager to learn more?
One of the biggest misconceptions in whisky-making is that older always means better. While age can be a factor, it’s not the ultimate measure of quality. In our hot climate, whisky matures much faster than in cooler regions, meaning a younger whisky can have just as much depth and complexity as an older one from elsewhere.
A well-made, younger whisky can be just as rich, bold, and flavourful as something aged for decades. It’s all about the character in the glass, not just the number on the label.
Finally, if you had to sum up the philosophy behind Black Gate Distillery in just one sentence, what would it be?
Enjoy the craft, stay true to your passion, and never settle for anything less than exceptional.
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Words and questions by AW.
Answers and photos courtesy of Black Gate Distillery.