Two copper stills made in Griffith have been installed at Corowa Whisky and Chocolate to realise the dream of spirit-making first flagged in 2009 when the business opened.

A test of the gear this week saw vodka made, with March 21 set down for the first run of whisky.

Corowa Whisky and Chocolate managing director Dean Druce is thrilled a timetable is in place.

‘It's very exciting to be so close and having a date that is an end goal is very good,” Mr Druce said.

“We've been working along, feeling like we're not going anywhere, so getting a date means we're nearly ready to go.”

The whisky has to legally sit for a minimum of two years after being distilled.

It will age in American and French oak barrels on a floor once used for packing flour.

Personal 55-litre barrels will sell for $3630.

The start of distillation at Corowa's old flour mill comes amid a boom in whisky production in Australia with Tasmanian single malts drawing global acclaim.

Mr Druce has spoken to Taswegian pioneer Bill Lark who told him demand for Australian whisky was markedly outstripping supply.

“We've always wanted to do whisky and since we've wanted to do it whisky has been growing and in some respects we've been lucky,” Mr Druce said.

Beau Schilg was training to be a draughtsman when he was chosen by Mr Druce to be head distiller at Corowa.

His first overseas trip took him to Scotland in December to witness whisky making and he has also toured Tasmania.

“Everything is similar but different, they've all got their own quirks,” Mr Schilg said.

“There were a few secrets, but you could figure them out, they were very helpful, especially in Tasmania.”

Mr Schilg believes Corowa's climate will see whisky maturing more quickly and having a higher alcohol level.

Off the still, the whisky's alcohol content will be 69 per cent and by bottling it will be 54 to 56 per cent.

Riverina and North East barley will form the wash which is distilled into whisky.

Up to 400 litres is expected to be distilled in one run.

Mr Druce said tours to explain the whisky-making process would begin soon after March 21 and Corowa-made gin was likely to be available for tasting and purchase in April.