Australian Single Malt Whisky | Element Series

The Element Series


NO. 1

Sherry Cask

Release date: October 2021

NO. 2

Bourbon Cask

Release date: Jan 2022

NO. 3

Pinot Cask

Release date: April 2022

NO. 4

Shiraz Cask

Release date: April 2022

NO. 5

Port Cask

Release date: April 2022

Collect the entire
'Element Series' Set

Order the complete ‘Element Series’ set.  Secure all 5 expressions of the first batches of; Sherry cask, Pinot cask, Bourbon cask, Shiraz cask & Port cask. 
PLUS receive an extra 500ml tasting bottle of Bourbon cask whisky, and a Whisky Collector’s Gift Box. 


Coastal Stone Whisky

Coastal Stone Whisky is an expression of the maritime elements and raw nature of the Australian coast, combined with the desire to create a whisky that exceeds expectations. Distilled and matured on the Northern Beaches of Sydney, expertly crafted with a balance of tradition and innovation. A refined spirit that respects our Sydney climate, created from grain to glass with no shortcuts, no strict timelines, just premium ingredients with true artisan skill.    

Rich in complex flavours, each expression tells the story of our distillers’ creativity and experimentation to create exquisite yet approachable whisky. Captured in a contemporary glass bottle, sculptured with the eroded textures of weathered sandstone cliffs that border our coastline. Sealed with a truly unique Sydney Sandstone stopper.

Destined to be enjoyed in the company of good conversation because there’s nothing quite like sharing a fine dram with friends.  


Supporting our Aussie farmers all our grain is grown and malted in Australia.

Fermentation: Gentle & patient

The new make spirit for Coastal Stone Whisky is loving produced at the Manly Spirits Distillery from grain to glass. We mash Australian ale malt to extract the malt sugars which are then slowly converted by a blend of yeasts in slow fermentation over 5 days.


Uniquely designed double copper pot still produce the cleanest spirit to start our whisky’s journey one step ahead.

Our wash is double distilled in our custom-designed copper pot stills to produce a clean, sweet, and malty new make spirit. The clean qualities are delivered by tall stills with upward-sloping lyne arms and the spirit still onion which add additional reflux and spirit purity. In the final spirit run our distillers take a small foreshot cut and slow the still right down to further enhance the spirit for optimum barrel maturation.

Barrels & Maturation

We mature Coastal Stone Whisky on the coast until we feel it’s flavour is perfectly balanced.

The inaugural Coastal Stone Single Malt Whisky first release is from our first 8 barrels of ex Australian Sherry/Apera casks, filled in our first year of distilling. The casks were sourced from coopers in Tasmania and South Australia where they were shaved and re-charred into 100L and 225L formats. The 100L casks are 4 years old and the 225L cask are a little over 3 years old. The casks were all “first fill” having never has whisky in them before, providing an amazing richness in flavour.

The combination of these 2 cask sizes has enabled us to produce a lovely balance of oak, sherry and Manly Spirits Distillery’s clean new make spirit.  It has resulted in a robust flavoured and complex whisky which speaks to its Australian heritage and gives a hint of what’s to come in future expressions of Manly Spirits Coastal Stone Whisky.

Following decanting of the casks for this first release, we have now refilled them as they begin the long journey of transformation into a future release. The whisky will be different the second time, with the new make spirt character being more prominent with the oak taking a back seat. All part of the creative processes of making whisky.

Sydney sandstone water

Pure and soft, our water is filtered through Sydney sandstone

Non-Chill Filtered

The whisky is non-chill filtered and has absolutely no need for added colours due to its rich cask extraction. As the whisky is so rich with flavour congeners it may form a flocculant over time in bottle or go a little hazy when it’s sitting in your glass dilution against a large block of ice. This is a sign of an artisan craft whisky where flavour is prioritised over appearance. 

How we make Whisky

Step 1

Grain & Milling

Barley contains starch and it is this starch which needs to be converted into soluble sugars to make alcohol. For this to occur, the barley must undergo germination and this first part of the process is called ‘malting’. Quality Australian malted barley is sourced and then milled to a suitable consistency at the distillery.

Step 2


The ground down malt, which is called ‘grist’, is now added to warm water to begin the extraction of the soluble sugars. The liquid combination of malt and water is called the ‘mash’. It is put into a large vessel called a mash tun and stirred for several hours. During this process, the sugars in the malt dissolve and these are drawn off through the bottom of the mash tun. The resulting liquid is called ‘wort’. This process is normally carried out three times with the water temperature being increased each time to extract the maximum amount of sugar. Only wort from the first two times is used. The third lot is put back into the next batch of new grist. Any residue, such as husks, is called ‘draff’. This is collected and used in the production of farm feed.

Step 3


The wort is cooled and passed into large tanks called washbacks. Here the yeast is added and the fermentation begins. The yeast turns the sugars that are present into alcohol. The fermentation normally takes around 5 days to run its natural course, The liquid at this stage is called ‘wash’ and is low in alcohol strength (between 5-10% ABV), like beer or ale. You could make beer from the liquid at this point, but the difference with whisky is that the liquid is now distilled rather than brewed.

Step 4

Wash Distillation

The stills are made from copper, which has been found to be the best material for extracting impurities from the spirit as it is being distilled, and consist of a bowl shape at the bottom that rises up to the neck at the top. Taller stills with longer necks will give finer, lighter spirits while shorter, fatter stills will produce a fuller, richer spirit.
The stills tend to work in pairs. Firstly, the wash enters the larger wash still and is heated. The liquid vaporises and rises up the still until it reaches the neck, where it condenses. This liquid is called ‘low wines’ and is unusable as it is.

Step 5

Spirit Distillation

The low wines are passed to the second smaller still, called the spirit still. Any residue from the wash still is collected and used to manufacture farm feed. In the spirit still, the alcohol produced is split into three.

Alcohols from the beginning of the distillation (called ‘foreshots’) are very high in alcohol level and very pungent. Alcohols from the end (called ‘feints’) are weak but also pungent. It is only the alcohol from the middle or ‘heart’ of the distillation that is used and this is skillfully removed by the distiller. The foreshots and feints are then mixed with the next batch of low wines and re-distilled. The heart is the spirit that is then taken to be matured and that will become whisky. This ‘heart’ has an alcoholic strength of 65-70% ABV.

Step 6


At this point, the new make spirit is poured into casks for maturation. These barrels can exercise considerable influence over the colour and flavour of the final whisky. Casks previously used for whisky, bourbon and sherry are all particularly popular, though new (“virgin”) barrels will periodically be used.

Now, we wait until it’s ready to be drunk. This may take some time!  The minimum time required in Australia is 2 years although Manly Spirits Whisky will not leave the barrel till post 3 years.

Australian Craft Whisky

Perhaps the most recognised and valued spirit in the world, whisky has a specific place among spirit lovers. Distilled from fermented grain and aged in wooden casks, whisky is a versatile and diverse spirit that can take on a plethora of flavours.

Each distillery has a different take on making whisky. While some favour fruity and sweet notes, others like dry and smoky ones but it’s a mixture of the grains, barrels and ageing processes that enables distillers to experiment with different characteristics of these flavours at will. Common cask types used to finish whisky included wine, port, sherry, Madeira, rum and beer cask. Each offer distillers tools for innovation and experimenting with their own styles.

Whisky is a spirit that can be enjoyed in a variety of ways. It can be sipped neat straight up or chilled over ice. Adding a splash of water can bring out the flavours and characteristics in the spirit. Mixing with sugars, syrups and mixers can reimagine a whisky into a charming and complex cocktail. Classics like the Whisky Sour or Old Fashioned incorporate bitter and citrus elements to compliment the whisky.

Manly Spirits Co. understands that crafting whisky takes time and requires a specific set of expertise, which is why our cracking distillery team have been hard at work creating our own take and style, choosing quality Australian malted barley as the basis for our craft spirit.

 Milled, fermented, distilled and aged for a minimum of two years in ex-bourbon American oak casks and ex-wine casks from France and Australia, our Australian whisky has a unique flavour that speaks to the Aussie landscape and our approach to hand-crafted and considered approach to micro-distillery.

Behind the scenes

To dive deeper into the world of whisky, why not join us on our Whisky Distillery Tour. You will be shown how we make our single malt whisky followed by a tasting experience for you to sit, sip and compare with your new-found knowledge.

Our first Australian Single Malt Whisky is presently maturing at Manly Spirits Co. in Sydney’s Northern Beaches and is due to be released in 2021.