one of Australia's most extraordinary whisky stories
Furneaux Distillery Review: Flinders Island Single Malt Whisky
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Some distilleries are built on tradition. Others are built on passion and the kind of stubborn determination that only remote island life can forge. Welcome to Furneaux Distillery – Flinders Island, Tasmania. Where the intense connections between people and the land synergise to create a whisky wonderland unlike any other Australia has to offer.
The Furneaux distillery is one of Australia’s most extraordinary whisky stories.
Where on Earth Is Flinders Island?
Flinders Island lies in eastern Bass Strait, between Tasmania and the Australian mainland. Named after English navigator Matthew Flinders, who surveyed its coasts in 1798, the island covers 1,367 km². Fewer than 1,000 people call it home.
The unpredictable island living has produced a salt of the earth population of strong go-getters, living as one with the often-unforgiving land, appreciating whatever bounty their hard work and island bestows upon them. Famous for untouched beaches with crystal clear waters and some of Australia’s greatest produce, the island has been a chef’s secret pantry for many years now.
A Friendship Forged in Junior School: The Founders' Story
Co-founders Damien Newton Brown and Howard McCorkell met in kindergarten. They’ve been inseparable ever since. Based in Melbourne, both run the successful McCorkell Brown Group, a property and construction company. However, their connection to Flinders Island runs much deeper.
Damien’s parents honeymooned on the island and later bought a property there. As a result, the two mates spent many childhood summers basking in its wind-swept glory. Then, after a whisky pilgrimage to Islay in Scotland, the lightbulb moment arrived.
Flinders Island shared striking similarities with Islay – naturally occurring peat, pristine water sources, and a powerful maritime climate. Damien immediately enrolled in a general certificate distilling course and began mastering every aspect of whisky production. Together, Damien and Howard then tackled the enormous logistics of building a distillery on one of Australia’s most remote locations.
Meet the Maker: Tom Ambroz
Every great distillery needs a great distiller. Furneaux found theirs in Tom Ambroz, a laid-back Tasmanian native whose whisky journey spans over a decade.
Tom grew up in Hobart before moving to Melbourne at 18 to work the bar scene. He fell in love with cocktails and rum, eventually co-owning a Cuban cocktail bar called Los Barbudos in Fitzroy. After the bar closed in 2017, he transitioned into spirits sales and later returned to Tasmania, arriving just as the state’s whisky scene was exploding.
Tom joined Sullivans Cove, training hands-on in distillation and sitting on the tasting panel alongside industry legends. He subsequently completed the Institute of Brewing and Distilling course. His slow absorption of knowledge over ten years made him the perfect fit for Furneaux.
A Most Serendipitous Meeting
In March 2019, Tom visited Flinders Island with his partner Nicole, who was doing tourism PR at the time working on https://tasmania.com/events/flinders-island-food-crayfish-festival/.
By chance, he met Damien at Killiecrankie beach. Two strangers who combined their crayfish, salmon, lamb, and beers for an impromptu dinner. Damien was already building his distillery. Tom joined the Furneaux team soon after. His first job on the island? Commissioning the new stills.
The Equipment: Copper, Craft, and a Little Monster Called Frank
Furneaux runs a purpose-built still setup designed for precision and versatility. The distillery uses Knapp Lewer copper pot stills with enclosed electric heating and shell-and-tube condensers – a setup built for consistent, high-quality spirit production.
Still Configuration at a Glance
- 1,600L wash still – the workhorse of the operation
- 700L spirit still – for refining and character
- 120L hybrid pot/column/carterhead still – affectionately nicknamed ‘Frank’
Frank is the star of the experimental side of Furneaux. With a turn of a few valves, Tom can configure Frank to produce vodka, gin, experimental brandy, and future experimental whiskies. The distillery designs each wash run for 1,000L, producing around 100L of new make spirit at 63.4% ABV.
Flinders Island Peat: The Catalyst That Started It All
Flinders Island holds abundant peat bogs unlike anything found elsewhere in Australia. The vegetation – swamp-marsh herbs, tussocks, coastal heath, tea tree, and Melaleuca spends much of its life underwater. This creates an earthy, aromatic peat that delivers a uniquely warm, back-palate smoke profile.
Furneaux uses a post-malting peating process, wetting malted Tasmanian barley and smoking it dry with local peat at approximately 17ppm. Additionally, the team experiments with a 50/50 blend of Flinders peat and Scottish peat, producing what they call the Smoky Wedding mash bill at around 31ppm.
The contrast is remarkable. Flinders peat delivers earthy warmth, while Scottish peat, (largely sphagnum moss) – gives an immediate, dark, roasted sweetness upfront. Together, they produce something wholly unique to Australian whisky.
The Gypsy Distilling Era: Where It All Began
Before Furneaux’s stills were commissioned, Damien partnered with Chris Condon at Launceston Distillery. Using their stills but his own grain and process, Damien produced Furneaux’s first batches of peated and unpeated spirit. These 500ml releases were genuine Furneaux whisky, simply distilled offsite.
Furneaux Distillery - A New Era: Packaging Reimagined
With Furneaux’s distillery construction complete, the team marked the milestone by retiring their old label and upgrading from 500ml to 700ml bottles — with only a minimal price increase.
From March 2022, every 700ml release was 100% distilled on-site at Furneaux, signalling a defining shift: these were the distillery’s first true official releases, leaving behind their gypsy distilling roots when they’d borrowed equipment at Launceston Distillery.
The Furneaux distillery has released dozens of bottles throughout the years. For a deep dive into their archived bottlings, visit the Furneaux Archive page.
Truth and Consequence x Furneaux Distillery – Independent Bottling
The Three Firsts with Furneaux!
Release No. 10 from Truth and Consequence breaks new ground as the first independent bottling from Furneaux Distillery. It also stands as their first natural cask strength release, redefining what this remote outpost can deliver.
Matured in a single, first-fill American oak Topaque quarter cask, this limited release pushes beyond expectations. A rare diamond shaped by the salty, wind-swept rough of Flinders Island. This is Furneaux, but not as you know it…….
Bottled at a commanding 60.6% ABV, the liquid arrives unapologetically bold, bursting with dark sweetness, intensity, and raw character. This isn’t just a dram, it’s equal parts silk and indulgence, built to leave a lasting impression, long after the final pour.
Learn more about Truth and Consequence x Furneaux distillery collaboration.
The Dunnage Warehouse: Maturation Done the Old Way
As production scaled, Furneaux outgrew their original bond store. So, the team built an authentic dunnage warehouse on Damien’s farm at Sawyers Bay, 15 minutes north of the original distillery.
A dunnage warehouse differs dramatically from modern racked warehouses. Half the floor is open earth, regulating temperature and drawing in natural humidity. Dark, cool, and musty, this centuries-old maturation method is still used by Bruichladdich and Kilchoman in Scotland. Higher humidity means less evaporation, steady strength development, and above all, superior flavour.
The Future is Here: From Paddock to Bottle on Flinders Island
Furneaux is not resting. They’ve now moved part of their operation to co-founder, Damien’s breathtaking Sawyers Bay farm where with 1.5km of untouched beachfront pasture on Flinders. The new site incorporates a brewhouse, bottling room, and cellar door.
Moreover, Furneaux sowed its first crop of Planet barley in September 2023. A high-quality spring variety aimed at harvest in early 2024. With the success of this release, the distillery produced Australia’s most genuinely paddock-to-bottle whisky, with every step of production completed on-island. Similar to the Joadja distillery in the Southern Highlands of NSW.
Additional distillers have joined the full-time team on Flinders Island. Meanwhile, Tom Ambroz steps increasingly into sales and ambassadorial roles, taking Furneaux’s story to the world.
Tourism and Cellar Door
Visitors can now enjoy guided tastings, walking tours of the distillery and farm, and a curated bar showcasing Tasmanian wines and spirits. A hands-on experience showing how single malt whisky is crafted at one of the most remote distillery sites in Australia. Learn more HERE.
Flinders Island – How to Get There
Flying is the best way to get to the island. Sharp Airlines operate 19-seater Metroliner planes, which take you on a 1hr flight out of Essendon Airport in Melbourne, or a 30min flight from Launceston Airport in Tasmania.
Flinders Island Aviation is another great operator on the island, flying out of Bridport, NE Tasmania. These small planes fly low over the sounds giving you a beautiful birds-eye view of our paradise.
If you’re bringing a group, or just prefer privacy, Yarra Valley Aviation and Flinders Island Air Charters offer charter flights from Tasmania or Victoria.
If you really don’t like flying, or just want to bring over your car to explore more of the island, contact Bass Strait Freight to discuss sailing on the weekly barge from Bridport.
Frequently Asked Questions
Where is Furneaux Distillery located?
Furneaux Distillery is on Flinders Island, Tasmania, in the Bass Strait between Tasmania and the Australian mainland.
What stills does Furneaux Distillery use?
Furneaux uses Knapp Lewer copper pot stills, a 1,600L wash still, a 700L spirit still, and a 120L hybrid still nicknamed Frank.
What makes Furneaux whisky unique?
Furneaux often uses endemic Flinders Island peat, a rare coastal bog peat unlike anything used in other Australian distilleries. Combined with Tasmanian barley, maritime maturation in a dunnage warehouse, and meticulous hand-bottling, each release is genuinely one-of-a-kind.
Is Furneaux whisky available online?
Yes! Furneaux Distillery releases can be purchased directly through The Old Barrelhouse website.
Conclusion: Remote by Design, Exceptional by Nature
Furneaux Distillery is the embodiment of what Australian whisky can be at its very finest. Built against the odds on a remote Bass Strait Island, fuelled by childhood friendship, and crafted by one of Australia’s most talented young distillers. This is whisky with a soul.
From the earthy warmth of Flinders peat to the slow humidity of a hand-built dunnage warehouse, every element of Furneaux whisky reflects its island home. As the distillery grows into the powerhouse it is destined to become, now is the perfect time to discover their releases before the world catches on.