Redrawing the boundaries of Tasmania into four whisky districts and then journeying across each one, over four years Tasmanian whisky historian and well-respected writer Bernard Lloyd visited every Tasmanian whisky distillery, including Australia's first, to discover their distinctive and innovative ways of Tasmanian whisky making.
His pioneering journey shows how Tasmania's native peats and barley strains, its climate and its water, together with its people - farmers, scientists, maltsters, brewers, distillers, coppersmiths, coopers, lawmakers, excise officers and brand ambassadors - combine to make the island's world-renowned whisky spirits.
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