David Whittaker, CEO Manly Spirits Co. Distillery
Dave Richards, Distillery Manager & Master Blender
Salvaged Ale: The Story Behind the Whisky
Our distillery sits right next door to our good mates at 4 Pines Brewery. They make a lot of kegged beer for drinking in pubs Australia-wide. But when COVID hit in 2020, and suddenly the world came to a standstill, pubs closed their doors and their kegged beer had suddenly nowhere to go! It was a rough time for everyone in the booze biz.
With Manly Spirits being all about sustainable practices and 4 Pines being a certified B Corp, the idea of pouring perfectly good beer down the drain just didn’t sit right with us. So, we decided to get creative and turn this challenge into something new—and Four Pines was all in on the experiment. We salvaged their Kolsch beer and funnelled it into our whisky stills.
The result? As with any whisky, you never quite know what you’ve got until it’s had time to mature. Well, this beauty has been resting for four years, and let us tell you—it’s turned out to be a real stunner. The name says it all—Salvaged Ale Whisky—no marketing fluff, just straight-up goodness. An adventurous hop-inspired whisky worth every drop of the experiment.
What did you have to do different in the distilling process considering you were starting with Beer?
We had to be extra careful with the distillation since the beer was full of carbonation, which meant taking it slow to avoid the still foaming over. Figuring out how to pump 50 kegs into our wash still was another challenge. We ended up using a system where we pumped compressed air into the kegs, pushing the liquid out—pretty much like how kegs are hooked up to taps at a bar. We did it in two batch runs.
Was there a specific Kolsch flavour you distilled?
We used 4 Pines Kolsch. We aimed to capture the subtle sweet fruit notes in the aromatics, like traditional Kolsch, with hints of red apple, cherry, and pear. We also focused on maintaining that delicate balance of soft malts, restrained bitterness, and a crisp finish with a touch of light spiciness.
What barrels did you use for maturation?
We chose a classic combo: third-fill ex-bourbon American oak casks. These older casks were perfect for letting the Kolsch spirit and malt flavours shine without being overshadowed by those intense dark chocolate and coconut notes that newer American oak often brings.
Did you blend barrels?
Absolutely! We had two 100L barrels of such high quality that we couldn't resist blending them. The ABV was initially just shy of 69%, and while it was tempting to leave it there, we found the subtleties of the fruit and spice really came alive at a more respectable 46%—the sweet spot, as our trials revealed.
Do you think there is a future in distilling beer or was this a one off experiment?
There's definitely a future in distilling beer—we're practically doing it already (minus the hops). We distill what we call "wash" after a slow 5-7 day fermentation period. Beer producers have been leading the charge in innovation for decades, so why not borrow some of their methods? Plus, the sustainability angle is key, especially with styles like Salvaged Ale. Lighter, more elegant beers seem to take well to distillation, as some of the heavier compounds that carry flavour tend to drop away or stay behind in the still.
What was the biggest challenge when creating this very unique whisky?
Not drinking it all ourselves! But seriously, finding the right ABV for the release was the biggest challenge—showcasing those delicate whisky flavours without the alcohol burn taking over. Another hurdle was avoiding over-distillation to retain the Kolsch's flavour in the final spirit.
Has the hops shone through or has it been distilled out?
The floral notes from the hops are definitely still there, hitting the top notes of the aromatics, with maybe a hint of that cherry/red apple character too.
How would you drink and enjoy this dram?
A boilermaker is the way to go—a little whisky alongside a Kolsch beer. Happy days! Or better yet, share it with friends.
