MEET THE MAKERS

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

 

George Burgess

Southern Wild Distillery
The distillery houses a unique copper still that was designed by George and handmade in Tasmania by Stillsmiths. The exceptional design maximises the pot and vapour process to produce the smoothest possible spirit. Emily (the still named after George’s youngest daughter) forms the focal point of the distillery, which also has a tasting room and a bar serving cocktails using a unique range of spirits and liqueurs made onsite. You can taste the first set of spirits released -DASHER + FISHER GIN- utilising the local ingredients from the Tassie mountains, meadows and ocean.

Southern Wild Distillery is currently located at 17 Fenton Way in the centre of Devonport until the end of 2017 when it moves to it’s permanent home the new Providore Place.
Close
 

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.
Close
 

Michael Briggs

Ironhouse Distillery
Quote to come…
Close
 

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.
Close
 

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.
Close
 

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.
Close
 

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.
Close
 

Mark Littler

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

Dean Jackson

Redlands
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.
Close
 

Peter Bignell

Belgrove
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.
Close

Click here to Log in to the control panel

The Tasmanian Whisky Trail © 2016