Uncover the stories, the dedication and the passion that drives each one of Tasmania’s whisky-makers.
Fannys Bay Distillery
During an evening over a couple of whiskies a discussion with friends came up on how you would make a good whisky. Mathew was heard to say “it can’t be that hard”. So with his usual enthusiasm he started researching & experimenting – building a small still resembling Mr Squiggle as the prototype.
Things became serious when Mathew designed and built his own full size still, the workshop had become Fannys Bay Artisan Distillery.
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.
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.
Quote to come…
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’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.
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.
As the General Manager for Hellyers Road, Mark Littler is in charge of Tasmania’s most popular single malt.
Dean reckons he’s got the best job in the world – and once you see his workplace, the incredible Old Kempton Distillery (formerly Redlands Distillery) – it’s pretty tough to argue. He’s in charge of crafting Australia’s only paddock-to-bottle single malt.
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.