Plans for 12,000-bottle Moreton Bay distillery in Caboolture revealed

A distillery which would manufacture and an estimated 12,000 bottles of gin, vodka and whisky a year is in the works for Moreton Bay and would include cellar door access. SEE WHERE

Moreton Bay locals with a taste for gin, vodka or whisky could soon be in luck, with plans lodged to develop a distillery that would manufacture and up to 12,000 bottles a year.

Temple Distillery, trading as Temple of Juniper, has lodged a development application to develop a whisky, gin and vodka distillery, plus a ancillary shop, at 4/23 Evans Drive, Caboolture.

It’s proposed the distillery would manufacture between 2,000-8,000 bottles of vodka and gin a year and 2,400-4,800 bottles of whisky a year.

The distillery would be located within an existing tenancy, with the distilling and manufacturing proposed to occur on the 125m2 ground floor.

The Temple Distillery would manufacture between 2,000-8,000 bottles of vodka and gin a year and 2,400-4,800 bottles of whisky a year. Picture: City of Moreton Bay/ DA Tracker

The shop and cellar door area will be small and used for customers to taste the Temple Distillery product and listen to how its made.

This area for cellar door tasting will be a maximum of half the space of the mezzanine floor, 25m2 is its expected to cater for 20 customers per day on the weekends and 16 on weekdays.

Temple Distillery has two employees according to development application documents, Charles and Erin King.

The proposed shop hours for customers is 10am-9pm Thursday-Sunday and staff will manufacture seven days a week.

The floor plan for the proposed Temple Distillery in Caboolture. Picture: City of Moreton Bay/ DA Tracker

“The proposed distillery will be located within an existing tenancy within an established industrial site,” the application reads.

“The proposal is to manufacture the products on site, as well as some tasting and purchasing.

“The malted barley and grain will be sourced from a local supplier, and the grain is to be milled in-house, and then mashed to produce fermentable sugars.

“The sales method will be via in-house sales via tasting room / cellar door, online sales via website and sales via external events / market stalls / distributors.”