Tassie Insider, Jane Sawford

TASMANIA

A Personal Invitation

Tasmania – the whisky island of Australia! We are so incredibly lucky to be a part of such a fast-growing and exciting industry where the people are passionate, and the products are of exceptional quality.

WORDS JANE SAWFORD, NÉE OVEREEM

I’ve been involved in the Tasmanian whisky industry for over 10 years. My father, Casey Overeem, founder of Overeem Distillery, was friends with whisky pioneer Bill Lark, who had the laws changed in 1992 so that small distilleries could produce whisky in low volumes. My Dad founded Overeem in 2007, which was the ‘fourth’ operating distillery in Tasmania – those before us were Lark, Sullivan’s Cove and Hellyers Road.

Tasmania today has Australia’s largest concentration of whisky distilleries, boasting 37 distilleries across the state. It’s this concentration, as well as the quality now being produced, that’s seeing the island state be compared to the famed Isle of Islay in the spiritual home of single malt, Scotland. To many, Tasmania is now being labelled as the ‘Whisky Isle of Australia’.

“Why Tasmania?” You may ask. There are many reasons why this small island state has become the epicentre of whisky production in Australia. The pure Tasmanian water, high- quality, rich oily barley, rye, wheat, oats and corn, and the cool climate are the perfect recipe for worldclass spirits. The success of the original four distilleries cannot be ignored either, as it has inspired and instilled confidence in an industry that 10 years ago didn’t exist. Recently at the Spring Bay distillery launch, I witnessed Cameron Brett proclaim he was merely, “standing on the shoulders of giants” – an indication of the level of respect held for the dedication and vision of the likes of Bill and Dad.

Another significant influence is the producers themselves. The strong relationships formed between my father, Bill Lark (Lark Distillery), Patrick Macguire (Sullivan’s Cove) and Mark Littler (Hellyers Road) during the birth of the Tasmanian whisky industry has had a lasting effect. What began as a few cleansing ales at the pub each month to discuss distilling techniques, results, ideas and the overall future of the industry, led to the creation of the Tasmanian Whisky Producers Association (TWPA). This group now boasts members from over 20 distilleries, whom all value and thrive on the camaraderie from which the association was initially built. Knowledge is freely shared, and distillery doors are always open.

The last few years especially have also seen an enormous resurgence in the consumption of whisky, with a particular appreciation of quality, hand-crafted whiskies and the stories behind them. We have additionally seen a shift in the demographic buying and drinking the spirit, with a significant rise in the younger generation, particularly women, which I’m very excited about.

Couple all of this with a state that’s lauded for its fresh produce, artisan products, clean, green, picturesque surrounds and the following booming tourism industry, and Tasmania really is the perfect place to produce this delicious liquid gold.

AWARDS & DEMAND

Tasmanian whisky has won many highlyacclaimed national and international awards within its brief history, affording the state world recognition. It was in 2014 when Sullivan’s Cove Single Malt won ‘Best Whisky in the World’ in the World Whiskies Awards, that first made the world take notice of what we are producing here in Tasmania.

Subsequently, one of the most significant challenges for the Tasmanian distilleries at present is meeting the increasing demand. Whisky takes time to mature and, unfortunately, you can’t wake up one day and decide, “Let’s double production today and meet the demand tomorrow.” If only!

I’m excited to see how the industry will evolve over the coming years, as many new distilleries are opening up around the country, including my own! Together with my husband Mark, we founded Sawford Distillery Pty. Ltd. in 2016, commenced production in 2017 and are due to release our small-cask range of S&O Single Malt Whisky in early 2020. Exciting times ahead indeed!

VISITATION

The beauty of the industry in Tasmania is the accessibility to the public that the majority of the distilleries offer. From the whisky enthusiast to the entry level novice, getting up-close and personal with the makers themselves in the distilleries and bond rooms and sampling product direct from the cask, is a reality. Considering the unique story, personalities and the warm welcome that each distillery offers, I’d recommend visiting as many as you can if you’re exploring the island!

If you’re mainly planning to visit with the intention to taste and purchase some delicious single malt, then Lark, Overeem, Shene Estate, Sullivan’s Cove, McHenry’s, Nant, and Old Kempton all have product available, and are suitable for larger groups. However, if you’re organised and prefer a more intimate and informal experience, I’d recommend Belgrove, Spring Bay or Fanny’s Bay, who also have stock available. But be sure to book ahead, as these are only accessible by appointment.

However, I’d definitely recommend visiting any of the other new distilleries if you have the chance! Many are producing fantastic white spirits while they patiently wait for their single malt to mature.

If you’re flying into Hobart International Airport, you’ll need at least 3-4 days to visit the distilleries in the south. Allocate more time if you can, as a dram is often accompanied by a story, and a story is usually followed by another dram! A similar time allowance is required in the north of the state as although there are fewer distilleries, there is more ground to cover.

If, like many visitors, you assume you can drive around our beautiful state in only a weekend, and you find yourself short on time, there are some fantastic bars and retailers where you’ll find most, if not all, of these prized Tasmanian products. Here is the list of my favourite supporters:

Hobart Bars: The Glass House, Society Salamanca, Story Bar, IXL Long Bar, Lark Bar, Gold Bar, Salamanca Whisky Bar, Ettie’s Piano Bar, Mona Void Bar, The Den and a bar my husband and I recently opened, Robbie Browns.

Launceston Bars: Saint Johns, Kingsway, Spirit Bar and Henry’s Bar.

Best Retailers: Destination Cellars, 9/11, Drink Co., Cool Wines, Lark Cellar Door, Hop Vine and Still, Tasmanian House of Whisky, Robbie Browns. Tasmanian ‘Independent Bottlers’ are also kicking some big goals for the industry! Heartwood, Dark Valley and Spirit Thief are the leading independent bottlers in Tasmania. Tim Duckett, from Heartwood Malt Whisky, has been known to invite people into his private office and bond store and welcome them with a taste of his award-winning, cask strength, heartstarters. Be sure to snap up one of his elusive bottles if you get the chance. Or swing by Gold Bar and visit Ian, co-founder of Spirit Thief, I’m sure he might have a bottle, or two stashed behind the bar for that particular guest. I am so incredibly fortunate to inherit an opportunity such as this - the chance to produce a product that is ideally suited to the island to which I belong, alongside a group of people that share similar values and passions. All of it originating from the founders before us. The industry is still in its infancy, and it is said that the Scots spill more than we make each year. I remember an analogy from Craig Johnstone (Scottish ex-Head Distiller at Lark Distillery) stating the privilege he felt to be attending a dinner that sat the four founders of the Tasmanian Whisky industry, and comparing that evening to how it would have looked in Scotland, many centuries ago, seated with the equivalent company. Imagine the generations to come that hear of tall stories of grandparents that visited distilleries and met figures such as Bill Lark, Patrick Maguire, Casey Overeem and those that carry their legacies... it’s an exciting time to be in whisky.