Please enter your date of birth
You are too young to enter
Spoiling yourself or purchasing as a gift?
Add a custom message to the bottle.
Tasmanian distillers are winning awards for an innovative, sustainable approach using food waste and local botanicals.
Distiller Ryan Hartshorn first started distilling vodka as a way to use the waste product from his family’s Grandvewe Cheesery. After mastering the technique to produce sheep’s whey vodka, Hartshorn turned his attention to gin.
“I want everything I release to be of a standard where you can drink it neat or as a martini,” says Hartshorn. “For the gin, I use an Australian flower and an Australian sweetgrass that no one else is using. That makes it light and delicate.”