Tasmania
The apple isle's malt revival
Distilling was banned in Tasmania in 1838 and stayed banned for 153 years — until Bill Lark, sharing a dram on a trout-fishing trip, wondered why an island with brilliant barley, soft water and highland peat made no whisky. He talked the law over in 1992, and everything Australian whisky has become flows from that licence. Today more than twenty distilleries dot the island, and Sullivans Cove's 2014 crown as world's best single malt announced the revival to everyone.
- Character
- A cool, wild island of highland bogs and brewing barley — Scotland's southern echo.
- Style
- Rich, estery malts from brewers' yeast and small casks; peated editions use Tasmania's own highland peat.
- Reborn
- Hobart, 1992
- Signature
- Malt-driven richness, orchard fruit, soft peat
- Distilleries
- 20+
- Top houses
Tip · Australian whisky is priced like craft, not scotch — expect Scottish-18 money for local 8-year-olds, and judge by the glass, not the age.
Value pick
Lark Classic Cask · ~$120
The founder's malt — orchard fruit, malt loaf and a whisper of island peat.
Collector pick
Sullivans Cove French Oak · ~$500
The cask style that won World's Best Single Malt 2014 — Tasmanian legend in a bottle.
Test yourself
Question 1 of 40/4
History
Before Bill Lark's 1992 licence, Tasmanian distilling had been banned since: