Quality from the paddock to the bottle as excess spuds get vodka treatment

ABOUT 60 tonnes of potatoes a year from a Marion Bay farming family are now finding themselves on the end of forks or in a glass as vodka rather than being wasted.

Ruby Daly with Hellfire Vodka made from potatoes on her family's farm. Pictures: LUKE BOWDEN

ABOUT 60 tonnes of potatoes a year from a Marion Bay farming family are now finding themselves on the end of forks or in a glass as vodka rather than being wasted.

Hellfire Vodka distillers Rod Hancl and Tom Bleathman testing the alcohol content of their vodka ready for Agfest.

Gerard and Susie Daly and their daughter Ruby, of Dunalley Potato Farm, are now turning less-than-perfect looking potatoes, that were destined to be turfed out or fed to cows, into quality vodka and potato salads.

They have built Hellfire Bluff Distillery on the farm to make the vodka, and a factory at Sorell to make the salads.

Hellfire Bluff Distillery will be launched at Agfest — find it in Unique Taste pavilion at site S38.

In sandy soil perfect for potatoes, their 140ha farm grows about 5000 tonnes of nicola, pink rye and red rascal potatoes a year, but about two bins a day are wasted.

“I hate waste, there’s absolutely nothing wrong with these potatoes, and we researched ways of adding value to them,” Mrs Daly said.

The Dalys have done the homework for the vodka project. After conducting experiments with William McHenry, of William McHenry and Sons, they have modified a milk vat to make vodka wash. Now Rod Hancl and Tom Bleathman work at the Tasmanian-made still producing a smooth vodka with a note of potato.

“We pride ourselves on the produce grown, only providing the finest ingredients so that we can produce premium quality vodka — ultimately providing an elegant smooth handcrafted vodka straight from the paddock to the bottle,” Ruby said.