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Tasmania: Australian single malt

Photo: Don Ricardo on Unsplash

Whisky · Australia

Tasmania sparked Australia's whisky revival after Bill Lark helped change the law to allow small distilleries in 1992.

How it's made

Many distilleries use local barley and small casks, often ex-wine or ex-fortified barrels.

Malted barley, often grown in Tasmania, is mashed, fermented and double distilled in copper pot stills. Some distillers dry part of the malt over local highland peat for an earthy smoke.

History

Tasmania banned small stills from 1838 until 1992, when Bill Lark persuaded the government to change the law. Lark Distillery led a revival, and the island now has dozens of distilleries.

Ageing and label terms

Australian whisky must age at least two years in wood. Many distillers use small casks, often ex-port (tawny), apera (sherry-style) or wine barrels, which add flavour quickly in Tasmania's cool climate.

Styles

Rich, fruity single malts from fortified-wine casks, cleaner ex-bourbon styles and lightly peated whiskies.

Rules and protected names

Australia has no protected whisky regions; the rules for whisky cover minimum ageing and strength. Many bottlings are single cask and released in small numbers.

How to serve and classic cocktails

Neat with a little water; lighter styles work in a highball or an Old Fashioned.

With food

Try with Tasmanian cheeses, smoked salmon, oysters or dark chocolate.

Good to know

Sullivans Cove French Oak won the World's Best Single Malt title in 2014, bringing Tasmanian whisky to world attention. Bottles are often small batch and can be hard to find outside Australia.

Producers

• Lark
• Sullivans Cove
• Hellyers Road

Bottles to try

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