There’s a kind of magic that lingers inside the walls of this South Australian distillery. A century on from its very first distilling season, the original copper pot stills still hum with purpose, the air is filled with ageing spirit, and the future, interestingly, is steeped in history.
Founded in 1925 by visionary winemaker Carl Angove, the Riverland-based St Agnes Distillery is now led by the fifth generation of the Angove family, who are commemorating a century of spirit innovation not with flashy gimmicks, but with a deep reverence for time, artistry and legacy.
“There’s something grounding about working with the same equipment as our forebears,” says Richard Angove, Co-Managing Director.
“Every drop that runs through those stills carries the imprint of a century of craftsmanship.”
These original copper pot stills, unchanged since the beginning, aren’t just nostalgic artefacts. Their very structure adds complexity, stripping impurities in a way modern machines simply can’t replicate.
The boldness that defined Carl Angove’s vision hasn’t been lost over the decades either.
“Carl took a real leap of faith, investing in brandy at a time when Australia was just finding its feet post–World War I,” Richard reflects.
“That same boldness and resilience is a central part of how we work today. We’ve weathered droughts, global financial crises, changing tastes—you name it.”
He refers to the decision by his grandfather, Thomas Angove, to lay down barrels that would eventually become the XO 50 Year Old, a release so rare and patient it’s almost defiant in a world obsessed with speed.
The centenary season has been a moment of pause and reflection for the team, who’ve dug into old blending books and handwritten notes from Carl himself.
“There’s one recipe from the 1930s that still influences how we approach our XO blends,” Richard shares.
Many of these treasures feature in a commemorative book, St Agnes Distillery: The First 100 Years.
But while the past is cherished, the future is very much in motion. The distillery’s Bartender’s Cut release is the result of close collaboration with modern mixologists, designed for a new wave of cocktail lovers.
“We want to honour tradition, but not be limited by it,” says Richard.
Winning the global Brandy Taste Master award this year has been a proud and emotional highlight, but the local support in South Australia and at their home in Renmark has struck just as deep.
“Renmark is part of our DNA,” Richard says.
“To have that recognition both globally and at home means the world.”
Walking the dark barrel halls, still without electricity due to the flammable nature of ageing spirit, is, according to Richard, like drawing breath.
“There’s a sense of potential… you know the stock is quietly maturing, concentrating, developing flavour.”
And in that stillness lies the secret to their success: patience, vision, and the courage to wait.
If Carl Angove could see the future of St Agnes today, he might raise an eyebrow at the whisky and gin now coming out of the stills. But Richard believes he’d smile.
“He was a visionary. I hope he’d enjoy seeing us experiment with sustainability, regenerative agriculture… even distilling from grape varietals he never dreamed of.”
While the Angove name is built on wine, St Agnes has always been its own creative direction. Distilling is a different mindset, it’s about transformation, time, and trust in the aging process.
“It’s not about competing with the wine side—it’s about showing that great Australian spirits deserve a global stage,” added Richard.
A hundred seasons down. A legacy forever in motion.
St Agnes Distillery
Where: Bookmark Ave, Renmark
When: Open daily for tastings and sales: Monday to Friday 10am–5pm
Saturday, Sunday & Public Holidays 11am–4pm
For more information, click here.
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