Manly Spirits Co.
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Founded by husband-and-wife team David Whittaker and Vanessa Wilton, opened in April 2017 at Brookvale, Sydney. Produces handcrafted gin, whisky, vodka and liqueurs inspired by the surrounding NSW coastline marine environment. Whisky production uses locally sourced Tasmanian barley and pristine water from the North Head aquifer. Located near the ocean, ageing barrels are influenced by saline sea air, imparting a subtle maritime character. The Coastal Stone whisky range reflects this ocean-adjacent terroir.
Production Details
The Manly Spirits Co. Tale
Seven miles northeast of Sydney's harbor bridge, where the Tasman Sea crashes against sandstone cliffs, David Whittaker and Vanessa Wilton found their calling in 2017. The industrial suburb of Brookvale might seem an unlikely birthplace for whisky, but these waters have always been transformative—Aboriginal peoples knew the healing properties of this coastline long before European settlement carved it into postcodes.
The husband-and-wife team opened their doors that April with something uniquely Australian in mind: spirits that tasted of place. Not just any place, but this particular stretch of New South Wales coast where salt spray mingles with eucalyptus and the North Head aquifer runs deep beneath their feet. That ancient water source, filtered through layers of Sydney sandstone, would become the foundation of everything they built.
Their whisky tells the story of modern Australian distilling—Tasmanian barley traveling north to meet pristine aquifer water, aging in barrels that breathe the saline air rolling off the Pacific. Each day, as Sydney's notorious heat builds and coastal winds shift, those barrels expand and contract in rhythms unknown to Scottish highlands or Kentucky valleys. The maritime influence isn't metaphorical here; it's molecular, seeping through oak to create what they call their Coastal Stone range.
This is Australia's whisky revolution in microcosm—urban pioneers working with ancient water and ocean air, creating spirits that couldn't exist anywhere else on earth. Where traditional whisky regions measure their heritage in centuries, Manly Spirits measures theirs in tides and temperatures, in the daily dance between harbor and headland.
The stillhouse sits just minutes from Manly Beach, where weekend surfers paddle out past the very headland that feeds their aquifer. It's a peculiarly Australian alchemy: barley from the island state, water from beneath Sydney's sandstone, and time measured not just in years but in the endless rhythm of Pacific swells. In a country where whisky-making is still being written, David and Vanessa are crafting their chapter one barrel at a time, letting the coast itself become their signature.