Waubs Harbour Whisky

Whisky barrels from Waubs Harbour smoke our Christmas hams, bacon and kranskies. Spent barley from the same distillery feeds our pigs out on pasture at Tower Hill. Oak into the smokehouse, grain into the paddock: it all goes round.

Their barrels hold whisky for multiple years. Before a barrel is filled again, it is shaved back to virgin wood and recharred. Those oak shavings are what we smoke with.

Waubs Harbour Distillery sits on the ocean at Bicheno, on the old oyster hatchery site. Laurie and Rob make whisky right on the water, and they run their own cooperage, so the barrels that hold their whisky are worked and reworked there.

We are proud to work with them.

Those oak shavings from inside the barrel are what we use to double smoke our Christmas hams, bacon and kranskies. So every smoked pack on our counter carries a bit of Bicheno cooperage with it.

See our Christmas hams and whisky barrel smoked pork.

Every week we collect spent barley and yeast from Waubs and feed it to our pigs out on pasture. Grain to whisky, leftovers to the paddock, and barrel wood back into the smoke: a proper local loop. More on that story on our heritage pork page.