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It all started when…

The building of Coburns Distillery is a journey that started 20 years ago when Mark Coburn was in his mid 30’s. He realised that two of his great passions had a point where they crossed over.

Mark love of steam engines and is passion for creating and searching out flavours all came together in the process of the distillation whisky. To make whisky you start with making a basic form of beer. Beer without hops. The beer is distilled to remove the spirit and the flavour of the grain.

Ten years ago, Mark boldly told his family that he wanted to be able to drink his own 20-year-old single malt by the time he turned 70, and once the idea had been set free there was some serious work to be done.

In 2016 when Mark turned 49 he knew he only had a year left to realise his dream of getting spirit into a barrel, so the process of building Coburns distillery had to begin.

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Years earlier Mark had found a whisky mentor who had been pointing him in the right direction and introducing him to all the right industry people to help him achieve his dream.

After a couple of decades of research, Mark had narrowed down the type and style of spirit he wanted to make. For Mark, it had to be a malt whisky that was true to the Southern Highlands of New South Wales, with a whisky to represent each of the four seasons.


Mark talks about the ethos that sits behind the Coburns story.

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