Waite 100 Whisky wins bronze
The University of Adelaide’s inaugural whisky release, the Waite 100 Whisky, was awarded bronze at the 2024 Tasting Australia Spirit Awards.
Waite 100 Whisky is the first whisky distilled at the University of Adelaide’s Waite campus, released to commemorate 100 years of the Waite bequest.
"This recognition from the judges at the Tasting Australia Spirit Awards is not only a reflection of the quality of the Waite 100 Whisky but also shows the world-class distilling facilities available at the Waite campus,"says Associate Professor Paul Grbin, Head Winemaker at the University of Adelaide.
"We have been overwhelmed with the response to the Waite 100 Whisky, which is already sold out, and we have a range of other spirits in the works – including a follow-up whisky release."
Waite 100 Whisky was created using University of Adelaide-bred Compass barley grown on a Mallala farm owned by Emeritus Professor Andy Barr.
Professor Jason Able, Head of the University of Adelaide’s School of Agriculture, Food and Wine, says the whisky achieves several aims for the University.