Spring Bay is a new world distillery that leans heavily on tradition. Located on Tasmania’s east coast at 6 Hoods Rd, Spring Beach, the flavour of their local sea salt makes its way into the rainwater that’s used for Spring Bay’s whisky, making the spirit sweet with a subtle maritime influence. Established in 2015, Spring Bay Distillery is the realisation of a dream for owners Cam and Suzy Brett. Having shared a love of whisky for over 20 years, building a distillery was a natural culmination of many years of planning and dreaming. Only the best ingredients are used and distilled in a 1200 litre copper pot still from renowned still-maker, Peter Bailly of Knapp Lewer Still Makers. The declining line-arm on the still ensures that the oils are captured from the spirit distillation resulting in a rich spirit with a beautiful mouthfeel.

Today, Cam and Suzie have well and truly placed their distillery in the upper echelons of modern day, Australian whisky – producing a fantastic product to rave reviews Australia wide.