Uncover the stories, the dedication and the passion that drives each one of Tasmania’s whisky-makers.


Cam Brett

Spring Bay Distillery
Established in 2015, Spring Bay Distillery is the realisation of a dream for owners Cam and Suzy Brett. Having shared a love of whisky for over 20 years, building a distillery was a natural culmination of many years of planning and dreaming.

Michael Briggs

Ironhouse Distillery
Quote to come…

Damian Mackey

Shene Estate Distillery
Damian Mackey, head distiller, is of Irish stock, and he and wife Madeleine have been making whisky at Mackey’s Distillery for the past decade. Damian caught the distilling bug from old mate Bill Lark, for whom he worked as a young surveyor back in the early 1990s when Bill and Lyn, the pioneers of Tasmania’s whisky industry, were starting off.

Rex Burdon

Nonesuch Distillery
Rex aspires to produce great spirit and believes that a great spirit comes about because of the quality of the raw ingredients, the constant improvement of the process and the care given to it during production.

Patrick Maguire

Sullivans Cove
Patrick’s been involved in Tasmanian whisky for just about as long as anyone – he used to make whisky with Bill Lark when Bill was just starting out. Since 1999, Patrick’s been helping Sullivans Cove become a world-famous name in whisky.

Bill McHenry

McHenry & Sons
A former executive in Sydney, Bill became entranced by Tasmania and its whisky potential after a family holiday. He moved down south, built a distillery among beautiful bushland and started making whisky.

Mark Littler

Hellyers Road
As the General Manager for Hellyers Road, Mark Littler is in charge of Tasmania’s most popular single malt.

Dean Jackson

Dean reckons he’s got the best job in the world – and once you see his workplace, the incredible Redlands Estate – it’s pretty tough to argue. He’s in charge of crafting Australia’s only paddock-to-bottle single malt.

Peter Bignell

Part scientific mastermind, part agricultural genius, part superb whisky-maker; there’s nobody in Tasmanian whisky like Peter Bignell. Maker of Australia’s only straight rye whisky, Peter runs his distillery on reused oil from his local takeaway shop.

Bill Lark

Lark Distillery
There’d hardly even be a Tasmanian whisky industry without Bill Lark. After deciding he wanted to open a distillery, he overturned a 19th century law and legalised whisky-making in Tasmania. Not bad for a bloke who just wanted to indulge his love for single malt.

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The Tasmanian Whisky Trail © 2016