The Blind Pig - Glenrowan

20/05/2026

Tonight’s important question…

Wildbrumby Raspberry Schnapps — or should we say Himbeerschnaps 🇩🇪🥃

With or without ice? ❄️

Personally:

* Straight from the freezer = dangerously smooth
* Over ice = opens up the raspberry flavour beautifully

What’s your pick? 👇

30/04/2026

🔥 NEW RELEASE — CASCARA FINISH 🔥

Small batch. Handcrafted. Straight out of Glenrowan.

Finished using coffee cherry (cascara), this one brings a smooth, subtle sweetness layered over rich oak and caramel. Something a bit different — and it works.

🥃 200mL | 48%
📍 Made & bottled in Glenrowan

Limited run — once it’s gone, it’s gone.

👉 Available now in-store

19/04/2026

Born in the heart of Glenrowan. Finished with a twist.

Introducing Cold Press Reserve — our small batch, coffee-infused whisky.

Crafted from our own spirit and layered with rich cold brew from ONA Coffee, this one hits different…
Think dark roast, caramel, oak, and a smooth, lingering finish.

Drink it neat.
Over ice.
Or however you reckon a proper drop should be enjoyed.

Limited release. No shortcuts. No mass production.

📍 Glenrowan Whisky
🥃 200ml | Small Batch

10/04/2026

Sun’s out. Glass is full. Life’s good ☀️🥃

We’re soaking up a few quiet drams in the sunshine with something a bit special… and reckoned we’d share the vibe with you.

This Sunday we’re opening from 12–5pm
Swing past for a relaxed afternoon session — a couple of cheeky pours, good company, and that laid-back Blind Pig feel.

No rush. No fuss. Just good whisky in the sun.

See you Sunday 🍂🥃

14/03/2026

24/02/2026

Cask strength.

Unfiltered.
Unwatered.
Uncompromising.

Just how a bushranger would’ve wanted it.

GLENROWAN WHISKY
Port Barrel Cask Finish
69%

16/02/2026

🔥 CASK # MID 246 – 40 Years Old 🔥
Via The Whisky Club – and mate… this is something else.

Distilled at Girvan in January 1985 and bottled September 2025, this is a 40-year-old Single Grain Scotch Whisky, matured in first fill American oak ex-bourbon at a hefty 50.6%.

This isn’t your everyday dram. This is patience in a bottle.

👃 On the nose:
Rich vanilla pod, toasted coconut and caramel fudge straight up. Then it opens into polished oak, honeycomb and that old-school rickhouse sweetness you only get from serious age.

👅 On the palate:
Silky. Properly silky.
Butterscotch, crème brûlée crust, maple syrup and soft baking spices. The oak is mature but elegant — not bitter, just beautifully integrated. There’s a gentle bourbon sweetness underneath with waves of toffee and charred marshmallow.

🔥 The finish:
Long. Warm. Luxurious.
Dried fruits, oak spice, and a lingering caramelised sweetness that just hangs there.

Forty years in wood and it shows — not tired, not over-oaked, just refined.

We cracked this at The Blind Pig Glenrowan and it absolutely delivered. Some drams are good… some drams are memorable. This one sits in the second category.

If you love aged grain whisky done properly, this is elite territory.

🥃 Adults only.
📍 The Blind Pig – Glenrowan

15/02/2026

🥃 TASMANIAN WHISKY FLIGHT

Next Sunday | 3–5pm | The Blind Pig

Next Sunday we head south.

Five hand-selected Tasmanian whiskies — personally chosen by Kaylene and myself.

And yes… one of them has been crafted by Kaylene herself.

Small batch.
Cool-climate maturation.
Serious depth of flavour.

This isn’t a standard tasting.
It’s a curated flight built around character, craftsmanship and proper whisky conversation.

🕰 3–5pm
🥃 Five pours
🚪 Adults only
📍 The Blind Pig

Limited seats — book early.

15/02/2026

🥃 UPDATED POST COPY

Tonight’s Ned Whisky Flight at The Blind Pig was everything a proper speakeasy session should be.

Five pours.
Layered oak.
Warm caramel spice.
Big Australian character.

We dimmed the lights, lined up the glasses and let the whisky do the talking.

If you were there — you felt it.

14/02/2026

Not all barrels are created equal. 🥃

Same spirit. Same fill. Same warehouse.
But completely different character.

We lined up these Kelvin Cooperage #4 char barrels and ran a proper side-by-side taste test — and the difference was unreal.

One delivered deep caramel and toasted vanilla.
Another leaned heavier into oak spice and smoke.
One had that rich syrupy mouthfeel we chase.
The other showed more structure and dryness.

That’s the magic of wood.
That’s why single barrel matters.

You can’t fake it.
You can’t standardise it.
You can only taste it.

These kinds of sessions are what shape the future releases — comparing, debating, and choosing the barrel that truly stands out.

Whisky is alive. And the barrel writes half the story.