A distillery in Australia’s north-west is producing a distilled vodka called The Malt that uses an experimental method for extracting the flavours from beer and wine.
The Malt is being developed by New York-based Distilling International and will debut in Melbourne, Australia, next month.
The distillery’s founder, David Smith, is a scientist with the Australian Research Council’s Department of Biological Chemistry.
He’s been researching the potential of distilling beer and wines since he was a teenager, when he attended an introductory distillery course in New York.
He said he wanted to explore the possibilities of distillation.
“The distillation method is really very interesting and it has a really interesting history.
It has a long history in beer making.
It’s been around for a long time,” he said.
“There are many distillers out there who do different things with their beer, and they use different things.”
Distilling the yeast is not a new idea.
In the 1980s, distilleries around the world began to experiment with yeast extractions, which are traditionally used in brewing beer.
In Australia, the company that makes the Malt will be using a strain of yeast called Saccharomyces cerevisiae, which produces an alcohol called malic acid.
The new product will be aged in whisky barrels, which is considered to be a safer process.
Smith said he had been looking for a distillery to produce vodka that could be distilled in a sustainable way.
“I have spent quite a bit of time thinking about how distilling can be a sustainable, sustainable industry,” he told ABC News.
“But at the same time, you have to think about it is very risky.”
It’s a lot more expensive to do it.
In Australia distillors can only buy from accredited producers, and the process of distillating beer and other alcoholic beverages requires a permit. “
You can’t just sit in a corner and do it.”
In Australia distillors can only buy from accredited producers, and the process of distillating beer and other alcoholic beverages requires a permit.
In addition, Smith said the company needed to buy some time for the process to get right.
“We’ve been able to buy about 10 years of that time and it’s been a real challenge, because you have the approval from the regulator, you’ve got the regulatory approval and you’ve also got the fact that you’re trying to sell a product,” he explained.
Smith hopes to eventually produce a bottle of Malt distilled in New Zealand and distill the vodka in Australia.
“It would be really cool to go into Australia and try distilling a bottle,” he says.
So we’re definitely going to try to make it a reality.”