Tasmanian-based distillery Callington Mill has won ‘Best in Class’ (Australian Single Malt Whisky) at the 2025 San Francisco World Spirits Competition with its Pedro Ximenez Single Malt.
Other category finalists included Headlands Distilling Co.‘s Illawarra Plum Cask Whisky, Archie Rose’s Single Malt Whisky, plus Starward’s Single Barrel Captain’s Pick and Single Barrel #8193.
Callington Mill’s Pedro Ximenez is now available to purchase via select locations and online for $149.
Despite being barely three years old, Tasmania’s Callington Mill has quickly proven to be a serious player in the prestige alcohol game – having now earned ‘Best in Class’ (Australian Single Malt Whisky) at the vaunted San Francisco World Spirits Competition thanks to its Pedro Ximenez Single Malt.
This celebrated drop, which scored a quartet of Double Gold medals and 98 points at the last SFWSC, after claiming ‘Single Malt Whisky of the Year’ (97 points) at the London Spirits Competition, once again notched a near-perfect 98 points during the blind assessment phase. And as the sole Tasmanian single malt in its entire category, it managed to overthrow antipodean incumbents Starward and Archie Rose for the throne.
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“We are super proud of the whisky that we make down in Tasmania; it is a perfect, pristine part
of the world. And we are even prouder of our Pedro Ximenez,” said John Ibrahim, Founder of Callington Mill.
“It’s been picking up some great scores around the world, and I think it’s a shining example of what Tasmanian whisky is becoming.”
As we’ve previously outlined, what sets Callington Mill apart comes down to the facility itself.
Engineered by local firm Kolmark, Australia’s first turnkey, fully automated distillery is what John Ibrahim calls “the Rolls-Royce of distilleries” – it handles routine processes with precision, freeing distillers to focus entirely on craft decisions guided by experience and instinct, creating space for artistry.
The other major breakthrough lies in their revolutionary cask program.
While most distilleries purchase empty barrels and hope for the best, Ibrahim took a radically different (and expensive) approach by sourcing premium casks directly from Portugal and Spain’s most respected Port and Sherry producers… still filled with their original fortified wines.
Upon arrival at the distillery, these precious liquids are carefully extracted and distilled into brandies for future release, leaving the oak casks still saturated with fresh sherry and port; the wet wood imparts deeper, more complex flavours that simply cannot be achieved with dry barrels. The Pedro Ximenez is aged in rare Ex-Pedro Ximenez casks for a period of five years.
Costly and time-consuming? Yes. But this unique maturation is what defines Callington Mill’s DNA (and explains why their whiskies taste so gloriously distinct from their rivals).
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As per the San Francisco World Spirits Competition judging panel’s notes: “The whisky presents cinnamon, almond, and toasted nut aromas on the nose. The palate reveals complex layers of salted caramel, furniture polish, dark chocolate, and chewy toffee. The finish is long and fruity, with lingering notes of dried dates and caramel.”
Callington Mill’s Pedro Ximenez is available to purchase via the Oatlands distillery, Hobart restaurant located within the MACq01 building, as well as online for an RRP of $149.