Australia's Most Awarded Whiskies

Whisky in a glass in a creative, hazy mood.

These aren't my picks. This is a list of the best-performing Australian whiskies, at whisky competitions, on the world stage – judged, over the course of a decade, by the world's toughest blind-tasting panels. The judges therefore have spoken. These are the Australian whiskies to seek out.

How this list is built (and why that matters)

Most "Australian whiskies you should try" lists are one person's opinion dressed up as authority. This one isn't. Every whisky here earns its place by something you can check: a world title, a global award, or a documented role in building the Australian industry from nothing.

That's a deliberate choice. Australian whisky has spent the last decade quietly collecting the highest honours in the global business The world's judges, tasting blind in London and beyond, have already told us which of these whiskies stand alongside the best on earth. This list simply reports what they found, and points you toward the bottles that earned it.

This list is organised in three tiers, by the kind of claim each whisky has: the world champions, the current global medallists, and the founders.

Tier one – The world champions

These are the Australian whiskies that have gone all the way: beaten every other country's best, in their category, on the global stage.

Tier two – The 2026 world medallists

These Australian whiskies sit a step below a World's Best title, but only a step. At the 2026 World Whiskies Awards, Australia took 21 gold medals and a swag of Country and Category Winner titles. This means that each of the whiskies here was judged the best of its style produced anywhere in Australia, and then medalled against competition from around the world. (The tier above went one further and won their category outright, globally.) This is current-form evidence: not history, not hype, but what international panels rated highest right now. All of what follows comes from the same competition, the World Whiskies Awards, judged blind.

Tier three — The founders

These whiskies (and the people behind them) don't need a current medal to belong. They built the industry the rest are winning in. Their claim is historical, and it's unimpeachable.

How to read this list

If you want to taste the best Australian whisky has ever produced, start at the top: Sullivans Cove is the one the world has crowned more than any other. If you want to understand where the industry came from, read tier three – Lark, Belgrove, Bakery Hill – and you'll have the whole origin story in five bottles. And if you want to know what's winning right now, tier two is a snapshot of the 2026 world results.

What you won't find here is a single number ranking one whisky above another, because that's a job for a palate – which we’ll get to in other articles and areas of this site – and this list is built on specifically on the accumulated verdict of the world's judges, over more than a decade, tasting blind. These awards have told us that these whiskies belong among the best on earth.

And so, you should try them.

Campbell Mattinson

This post was written by Campbell Mattinson. Mattinson is a former chief editor of the Halliday Wine Companion book, former editor of Halliday magazine, former editor of Australian Sommelier Magazine and founder of The Winefront business. He is the author of five books on wine – four of which were bestsellers (The Wine Hunter, the Big Red Wine Book 2008, the Big Red Wine Book 2009, and the Big Red Wine Book 2010).

Mattinson is also the founder of the Mattinson Photography business.

Campbell Mattinson has been an independent journalist, wine critic and photographer for forty years. He’s the only Australian to have won the Australian Wine Communicator of the Year Award more than once. He’s a past winner of a Louis Roederer International Wine Media Award; is the author of the award-winning book The Wine Hunter; and is the author of the best-selling novel We Were Not Men. He’s also a winner of a St Kilda Film Festival Award (as writer-director) and is a former winner of the national Best Australian Sports Writing Award. In 2026 three of his photographs were short-listed for the World Food Photography Awards.

Campbell Mattinson, who is 100% independent, has tasted between 5000 and 10,000 wines each and every year for the past 25 years. He tastes blind, in comparative brackets, as often as is practicable.

Campbell Mattinson is a journalist, a photographer, a filmmaker and a wine critic. In all of these mediums his prime motive is to tell people's stories.

https://www.campbellmattinson.com
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