Located at the head of the Molonglo River, (feeding Canberra's Lake Burley Griffen), where, fed by natural springs at an altitude of 1000 metres, Riverbourne Distillery has an environment similar to many areas of Scotland. Founded in 2015, Riverbourne Distillery is a boutique distillery based in Jingera, New South Wales. Head Distiller, Martin Pye, runs a one man show, mashing, fermenting, distilling and ageing his range of boutique whiskies and rums with the utmost attention to detail.
The natural spring waters, climate and mountainous environment produce spirits with a unique flavour profile distinctive to the region.
Martin Pye, the sole proprietor and Head Distiller of Riverbourne Distillery, is a third generation Pharmacist and has always had a keen interest in the alchemist's art. After a pilgrimage to Tasmania, the spiritual home of Australian Single Malt Whisky, Martin soon embarked on a journey to launch his own distillery, crafting world class whisky, rum and other spirits.
Under the tutelage of Dean Jackson from Redland’s Distillery, a course designed by the father of Tasmanian whisky, Bill Lark; Martin honed his craft and now mashes, ferments and distills with the same passion and obsessive attention to detail as the award winning whiskies of Tasmania.
Having studied Microbiology, Biochemistry, Chemistry and Mathematics, Martin possesses a unique skill set for a distiller that gives him a deep understanding of the processes involved in making the worlds finest spirits.