From 1936 to the mid-1970s Samuel Smith & Son sold a product called Smith’s Imperial Vat Whisky. It was therefore a historic moment when in 1997, Smith’s fired up the old pot still and ran a charge through to produce the Angaston single malt whisky.

Two charges took place in 1998 and 2000, before the distillery was de-commissioned in 2001. It was then re-commissioned for a further five charges in 2011, 2014, 2017 2021 and 2024.

Made from heavily roasted barley grown near Ardrossan on the Yorke Peninsula, this whisky is malted locally and double distilled at Yalumba in our historic 1931 pot still.