WHEN founders Bree and Leigh Attwood started Backwoods Distilling Co eight years ago, their focus was solely on crafting whisky that reflected the local landscape and the stories of the High Country.

Eight years on, they’ve expanded their range, experimented with different cask types—including their signature Red Gum barrels—and even introduced gin into the lineup.

They’ve gone from selling their first bottles to building a loyal community of whisky lovers across Australia and beyond.

They also took the leap of opening a distillery door in Yackandandah four years ago, allowing them to share their spirits and story in person with visitors.

Bree said one major highlight has been opening the distillery door in Yackandandah.

“Having a space where people can come in, taste our whiskies, and hear our story first-hand has been such a rewarding part of the journey,” she said.

“Another standout moment was winning the Champion Victorian Distiller trophy—it was recognition of the hard work we’ve put in and the quality of spirits we’re producing."

Bree said there have been so many moments to be proud of, but one of the biggest would have to be seeing Backwoods grow from an idea into something real—something that people seek out and love.

“Seeing our spirits on shelves, in people’s home bars, and being chosen for special moments is something that never gets old,” she said.

“Winning awards like Champion Victorian Distiller and receiving international recognition for our whiskies has been a testament to how far we’ve come.”

But at their core, Bree and Leigh are still focused on what they started with—making quality, small-batch spirits that truly reflect where they’re from.