Jumpinpin IPA Whisky

In 1894 the Cambus Wallace was shipwrecked on Stradbroke Island. Its cargo of explosives was blown up on the beach, the dunes never recovered, and within a few years the sea had cut the island in two at Jumpinpin. Straddie Brewing Co named its West Coast IPA after the channel. We took a tank of it and made a whisky.

The IPA was distilled in the continuous column still Alexander Bell designed and built in Brisbane, filled into ex-bourbon American oak and left for two years, then brought to 47% with sand-filtered water from Minjerribah (North Stradbroke Island).

What you taste: peach, vanilla and butterscotch first; sultanas, cranberry jam and ripe tropical fruit through the middle; pandan and a slow, warming nutmeg to finish. Tropical, complex and entirely its own.

How to drink it: neat, or over one large block of ice. The hops come through as tropical fruit rather than bitterness, so it also carries a highball with soda and a strip of grapefruit peel.

Recipes on this site: Jumpinpin Whisky Sour, Precedent Manhattan (Jumpinpin version), Old Fashioned, four ways, Jungle Bird (Jumpinpin version).

120 bottles in the release; 30 are sold here, the rest at the brewery. 700 mL, 47% ABV. Released at Straddie Brewing Co, 5 Junner Street, Dunwich, on Saturday 24 October 2026, the brewery’s fourth birthday.

Straddie Brewing Co