About
Founded by Dean Druce inside an abandoned flour mill purchased for $1.00 from the local council, on the condition it be restored. The mill, first opened in the 1920s, exported flour globally before the Murray River receded and production ceased. Two copper pot stills: a 3,000L wash still and 2,200L spirit still, made by a craftsman in Griffith, NSW. First whisky released in 2018, with core range named after local people and places. Also houses the family's Corowa Chocolate factory relocated from Wagga Wagga. Dean grew up learning the family business of chocolate, wheat and liquorice in nearby Junee.
Production Details
The Corowa Distilling Co. Tale
The Murray River carved its path through red earth long before Dean Druce found himself standing in the hollow shell of a flour mill, keys in hand and a dollar lighter in his pocket. The year was 2010, and Corowa's abandoned mill—silent since the river's retreat had strangled its trade—waited for resurrection.
Built in the 1920s when the Murray ran fuller and flour from this border town fed tables across the world, the mill's bones were sound. The local council had seen potential in Druce's vision, selling him the landmark for a symbolic dollar with one condition: bring it back to life.
Druce knew grain. In nearby Junee, he'd grown up breathing the sweet dust of family business—chocolate, wheat, and liquorice teaching him patience and precision. But whisky demanded something more: time measured not in batches but years, faith distilled into copper and oak.
He commissioned two pot stills from a craftsman in Griffith, their copper gleaming against the mill's weathered timber. The 3,000-liter wash still stands sentinel beside its smaller companion, a 2,200-liter spirit still that would transform Murray River water into something entirely new. That water arrives carrying stories from the Snowy Mountains, filtered through granite and gum root, softened by its long journey to this bend in the river.
The mill hums again now, though with different purpose. Where flour once dusted every surface, the family's chocolate factory relocated from Wagga Wagga shares space with fermentation tanks, sweet competing with spirit. The building holds both histories—industrial heritage and artisan ambition braided together like the Murray's tributaries.
Eight years after those first distillations, Druce released his inaugural whisky in 2018, bottles bearing names that honor local people and places. Each expression carries the weight of restoration, of a mill saved from decay and a river town's industrial memory preserved in liquid form.
The Murray still runs lower than it once did, but purpose flows differently now through Corowa's rescued mill. Where grain once traveled outward to the world, grain now transforms inward, aging in Australian heat, waiting for the moment when time and terroir converge in the glass.