The Redlands Distillery moved from their old location at Derwent Valley in late 2015 relocating the distillery to 26 Main Street Kempton, Tasmania in and around an 1840’s colonial inn known as Dysart House about a 40 minute drive from Hobart. The distillery produces one of Australia’s few true “Paddock-to-Bottle” single malt whiskies. This means that every ingredient and every step of the whisky production is done on-site – from collecting the water and growing the grain, to bottling the finished product. The distillery knows what day the barley was planted, harvested, steeped and floor malted, the variety of water and yeast used and the barrel history.
Whilst Tasmanian distilleries to date have mostly been producing hand crafted single malt whisky, other than the Belgrove Distillery, none have been able to complete the entire process of the traditional farm distillery model where whisky is created from paddock to glass. Redlands Estate has expanded its farming and historic precinct development of early Tasmanian buildings and gardens to open their cellar door to visitors allowing them to experience the process of crafting Tasmanian Single malt whisky first hand.
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