Why did an old oyster hatchery make for our ultimate distillery?

It already had everything needed to create a distinctive maritime whisky: an oceanside location, saltwater infrastructure, a flexible industrial layout, and the space to bring a unique vision to life.

For us, the former hatchery wasn't just a convenient building, it became an integral part of the whisky-making process, allowing our team to harness the influence of the ocean from distillation through to maturation while transforming an abandoned coastal facility into a world-class whisky distillery.

Read more on how it evolved:

1. OCEANSIDE LOCATION
The undeniable influence of the ocean on our Tasmanian whisky, as our barrels breathe in and out the ocean air for years as they mature.

2. REPURPOSED INFRASTRUCTURE
We were able to repurpose existing salt water pipes to use in our ocean-cooling system when making our maritime Tasmanian whisky, sending the ocean water to a heat exchange, cooling the water coming off the stills whilst distilling.

3. GREAT BONES
From the moment we first stepped inside the building, we could see the vision coming to life. Many different rooms, all able to be converted into our Still Room, Brew House, Rob’s lab and Bond Stores.

4. ROOM TO MAKE IT OUR OWN
We spent many, many months painting, scraping, installing and cleaning, slowly transforming the old oyster hatchery into a world class Tasmanian whisky production facility.

5. A VISION WE COULDN’T UNSEE
Our vision was to create a maritime single malt whisky, the Tasmanian way. The whisky we’d always wanted in our own whisky shelves. For us, there was no better place.

It’s been a journey, that’s for sure. And now, we (collectively) get to enjoy the fruits of our labour.

Hear more about our journey and our maritime Tasmanian whisky here.