The nascent <a href="index.php?page=&url=http%3A%2F%2Fwww.gourmettasmania.com.au%2Fplaces%2Fcategory%2Fwhisky%2F" target="_blank" target="_blank">Tasmanian Whisky Trail</a> runs through central Tasmania. At Overeem Distillery in Hobart, Jane Overeem has been tasting whiskey since she was 18, primarily as a producer for her family's business.
New whiskey discoveries —
The nascent Tasmanian Whisky Trail runs through central Tasmania. At Overeem Distillery in Hobart, Jane Overeem has been tasting whiskey since she was 18, primarily as a producer for her family's business.
Courtesy Overeem Whisky Pty Ltd
Some of the world's finest single malt is distilled in the Overeem's garage at the family's suburban home in Hobart, the capital of Tasmania.
Family garage distillery —
Some of the world's finest single malt is distilled in the Overeem's garage at the family's suburban home in Hobart, the capital of Tasmania.
Courtesy Overeem Whisky Pty Ltd
Nant Distillery grists its barley with Australia's only water-powered mill.
Barrels of "liquid gold" —
Nant Distillery grists its barley with Australia's only water-powered mill.
Courtesy Nant Whisky bar
The <a href="index.php?page=&url=http%3A%2F%2Fwww.gourmettasmania.com.au%2Fplaces%2Fcategory%2Fwhisky%2F" target="_blank" target="_blank">Tasmanian Whisky Trail</a> brings visitors to the Nant Distillery tasting counter.
Nant whiskey tasting —
The Tasmanian Whisky Trail brings visitors to the Nant Distillery tasting counter.
Geoff Hiscock/CN
"We have five whiskey bars now -- two in Brisbane, one each in Sydney, Melbourne and Hobart, and we'll open a new one in London soon," says Nant owner Keith Batt. "My goal in five years is to have 70 bars around the world."
Overseas expansion —
"We have five whiskey bars now -- two in Brisbane, one each in Sydney, Melbourne and Hobart, and we'll open a new one in London soon," says Nant owner Keith Batt. "My goal in five years is to have 70 bars around the world."
Courtesy Nant Whisky Bar
At Lark Distillery in Hobart, tour manager Mark Nicholson says the secret to good whiskey comes from the human palate, not a computer running a machine.
Lark Distillery —
At Lark Distillery in Hobart, tour manager Mark Nicholson says the secret to good whiskey comes from the human palate, not a computer running a machine.
Geoff Hiscock/CNN
The big oily barley used in Lark Distillers Selection gives it a spicy, aromatic flavor that earned it the title of Australia's best single malt whiskey in 2009 from the Malt Whisky Society of Australia.
Science, art, passion —
The big oily barley used in Lark Distillers Selection gives it a spicy, aromatic flavor that earned it the title of Australia's best single malt whiskey in 2009 from the Malt Whisky Society of Australia.
Courtesy Lark Distillery
"The right attitude for us is quality," says Sullivans Cove chief distiller Patrick Maguire. "We're growing, but we'll never be a giant distillery." With an output of just 20,000 liters a year, Maguire says it's difficult to meet domestic demand.
Focus on quality —
"The right attitude for us is quality," says Sullivans Cove chief distiller Patrick Maguire. "We're growing, but we'll never be a giant distillery." With an output of just 20,000 liters a year, Maguire says it's difficult to meet domestic demand.
Courtesy Sullivans Cove
Belgrove Distillery is the only Tasmanian whiskey maker using rye, rather than barley.
Rye —
Belgrove Distillery is the only Tasmanian whiskey maker using rye, rather than barley.
Courtesy Belgrove Distillery
Mark Littler is master distiller and general manager of Australia's biggest whiskey distillery, Hellyers Road. "These are exciting times for us," he says.
DIY —
Mark Littler is master distiller and general manager of Australia's biggest whiskey distillery, Hellyers Road. "These are exciting times for us," he says.
Courtesy Rob Burnett Images
On the fringe of the Tasman National Park, William McHenry's small operation is all about quality. His X factor is the pure spring water that bubbles up from Mount Arthur.
Whiskey X factor —
On the fringe of the Tasman National Park, William McHenry's small operation is all about quality. His X factor is the pure spring water that bubbles up from Mount Arthur.
Courtesy Peter Jarvis
"I came here for the pure water, to cool the spirit," says McHenry. "It's a very small operation, so I have to aim high." At 43 degrees south, only the vast Southern Ocean lies between McHenry and the Antarctic.
McHenry and Sons Distillery —
"I came here for the pure water, to cool the spirit," says McHenry. "It's a very small operation, so I have to aim high." At 43 degrees south, only the vast Southern Ocean lies between McHenry and the Antarctic.
Courtesy Peter Jarvis