Meet Carlie Dyer, Starward Whisky’s new head distiller
New Zealand’s Carlie Dyer initially moved to Melbourne, Australia to pursue a career in wine. But as she tells Millie Milliken, she never expected to fall in love with whisky. Now, after six years with Starward Distillery, she’s taken the helm as head distiller.
How does it feel to be Starward's new head distiller?
It feels pretty exhilarating. I’ve been with Starward since 2018 and when I look back on my journey here I feel so proud of how much we've grown as a brand. During this time, I’ve had a hand in many elements of production, which has given me invaluable experience. I’ve always resonated with Starward's vision to create a unique Australian whisky that’s accessible to everyone, so becoming head distiller feels like a natural next step for me.
What will be some of the immediate tasks you’ll have to get stuck into, and what does being head distiller at a place like Starward look like?
Since I’ve been a blender for the better part of five years in the bond store, I’ll spend the first couple of weeks reacquainting myself with our stills and processes. There have been a few changes since I last distilled! We have a very distinctive new make – it’s full of banana and bright tropical esters – so I’ll be monitoring our ferments and distillations closely to ensure we’re making consistent spirit.
You started your career in wine. What drew you to wine and drinks-making in the first place?
At first, it was just a seasonal job when I was 19. I'm a New Zealander and I'd often hop over to Australia for work between studying Audio Engineering. Like a lot of people in the industry, I started on the packaging line, then became a casual lab technician for Casella Wines. I moved to Melbourne in 2015, where I got a job managing the lab at De Bortoli in the Yarra Valley. I also spent a lot of time in the cellar at De Bortoli and learned so much about wine production processes that now transfer to whisky making. I really look back fondly on my experience there and am thankful to the team who taught me a lot of what I know today.
What inspired your move into whisky?
I was intrigued by the growing spirits industry in Australia. I saw an opportunity to jump in while it was just taking off, and I haven’t looked back. I also love the spirits community here – we all share our knowledge and journeys because we essentially have the same goal: to get Australian spirits out into the world.
Making her mark: Dyer has contributed to Starward's award-winning whiskies since 2018
Did you have to secure any new qualifications, and did the move make you think differently about how you approach drinks-making?
I studied oenology (wine science) while I was working in wine. It really helps to work in the field while you study because you put your theory into practice, and that’s what makes things click for me. I completed the GCD and Sensory Analysis course through the Institute of Brewing & Distilling, and I’m currently working on my Distilling diploma with them too. In my own time, I do a lot of research in sensory science and alcohol chemistry, which I use every day at work. Education didn’t change my approach to drinks-making, but it did make me more informed in critical decision making for wine and whisky production. If anything, my experience makes it harder to just enjoy a drink sometimes – I can’t help but dissect and analyse it.
What drew you to blending initially?
My fascination with flavour and how a glass of whisky is made up of so many complex components. I just wanted to learn more about it and I was lucky to have that opportunity at Starward.
How does it feel to be part of the burgeoning Australian whisky scene?
It feels really exciting! I’ve been representing Starward for most of my time here, and as a distiller and blender I’ve contributed to our success. I also have to shout out to the work the whole team puts into making our unique, award-winning whisky. We’ve been named the Most Awarded International Distillery at the San Francisco Spirits Competition twice, so it’s pretty neat to have blended some of the spirit I distilled back in 2018/19 that went into those winning bottles.
Who were role models, mentors or people you looked up to along the way? Did you have many women to look up to?
Becky Paskin, who needs no introduction. Dr. Rachel Barrie, master blender of Benriach, Glendronach and Glenglassaugh, is definitely someone I look up to – she’s incredible technically and such a lovely person. I hope my resume looks as good as hers one day. Significant mentors for me were Andrew Bretherton, chief winemaker at Juniper Estate, and Sarah Fagan, chief winemaker at TarraWarra Estate. They were both winemakers while I was at De Bortoli and taught me so much about wine. I have a long list of women I admire and look up to.
Diverse background: Dyer brings her experience in wine, blending, sensory analysis and distilling to her new role
Have you ever experienced any challenges as a woman in your time working in whisky, or did you notice any differences compared to your time in wine?
I’ve noticed that the whisky industry is more progressive in terms of gender diversity, likely due to its newness in Australia, which creates more openness for change. I deeply respect the women who came before me – those who worked tirelessly to challenge gender stereotypes and break down barriers. Thanks to their efforts, they’ve paved the way for women like me today. That said, even with a wealth of experience, it’s still not uncommon to encounter individuals who undermine the expertise of women in the industry. I believe we need greater awareness of these issues to foster a truly inclusive and respectful space for everyone, and am proud to be part of a safe, supportive and inclusive team at Starward.
What advice would you give someone looking to pivot from another category into whisky?
Do it! Fermentation is pretty transferable – you just have to wrap your head around distillation. Quite a few of us at Starward have made the pivot from wine or beer into spirits, and you can see that culmination of experience in our whisky. We use local barley, brewers’ yeast and predominantly mature in red wine casks.
Is there anything you wish you’d known earlier about the opportunities in whisky?
Not that I can think of. I started in whisky when I was 26 – I’m 32 now, so maybe ask me again in 10 years.
How do you hope the Australian whisky industry will open itself up to more women in operational roles moving forward?
I hope the Australian whisky industry continues to create an environment where more women feel empowered to step into operational roles. This means fostering workplaces where we feel safe, supported and valued. But it’s crucial to recognise that this can only truly succeed if men in the industry are equally on board. It’s about everyone working together to champion inclusivity, challenge outdated norms and create a culture of mutual respect.
And what’s your favourite way to drink whisky?
Neat most of the time. In highballs when it’s above 90°F (32°C).
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