In part one of my two-part waltz through the flavors and landscapes of Australia with James Young of Old Young's Distillery, some of the topics we discuss include:

• The history and evolution of the Australian distilling industry, specifically with respect to the development of the Australian whisky scene and the rise of distinct gin and rum traditions.

• The impact of Australian agriculture and wine on the types of grains, casks, and other production choices that have come to define Australian whisky on the world stage.

• The flavor and culture phenomenon that is Australian gin, including the story behind Four Pillars' Bloody Shiraz and the proliferation of wine-flavored gins and a survey of unique endemic botanicals to look out for.

• Along the way, we also take time to consider the six seasons you'll experience in Perth, Australian brands and bottles to keep your eye out for on American liquor store shelves, the fine line between lemon myrtle use and abuse, and much, much more.