TasWeekend’s whisky columnist reports monthly on Tasmania’s distilling boom

GREAT news folks and a warm welcome here each month as this whisky lover explores Tasmania’s booming distilling industry.

Whisky Wannabe Paul Carter contemplates a wee dram. Picture: RICHARD JUPE

GREAT news folks and a warm welcome here each month as this whisky lover explores TasmaniaÂ’s booming distilling industry. There will soon be 20 distilleries in Tasmania producing whisky and white spirits, doubling their number in about 12 months. That growth is about to accelerate. Get on board.

TheWannabe this month welcomed SenatorJacqui Lambie writing to the PM asking for distillers to be given a tax-break on production, similar to that enjoyed by the wine industry and craft brewers. Onya Jacqui. It’s the latest in long lobbying for such a leg-up. Word is we’ll be toasting the success of these efforts at the next federal budget. You heard it here first. Clink.

A gaggle of hipster ad-persons couldn’t contrive Australian rye whisky pioneer Peter Bignell and his bio-diesel-fuelled, paddock-to-the-bottle Belgrove still at Kempton. He was a fascinating introduction to the field and a cellar door visit, by way of a whisky tour, can be highly recommended. My-lady and I were captivated by his eco-ethos and his distillery powered by oil reclaimed from the chip fryer at the Mood Food servo down road. With the odd chip strained away, she burns a beaut, powering the direct-flame heating of his still that provides a characteristic caramel to his spirit.

The agricultural scientist cum sand and ice sculptor was considering using sheep manure from under his shearing shed an alternate to peat to produce a smoky flavour, having Googled that somewhere. It’s less miles as the shed was next to his rye fields but he’s concerned about a possible marketing downside. This guy’s a must.

His still and bond store was housed in a converted 18th century stable, where he poured our bottle of rye whisky from a pinot noir barrel. He signs and numbers the bottle after applying the label.

Belgrove Distillery Rye Whisky Pinot Noir, Barrel-Aged

Nose: Warm with opulent raisin tones paired with dry oak and grass-hay override the hidden aromas of cigar box, vanilla and orange peel. Hidden notes of cherry should be sought out as they add an unexpected dimension to this rich and generous whisky.

Mouth: Rich raisin and oak dominate, lending an ethereal feel to this whisky. An underlying and undeniable vanilla drive is persistent. Waxy Butterscotch in the mid-palate help fill this whisky out, paired with the orange zest and spiciness give this whisky good length and a generous mouth feel.

Finish: Oily, lingering finish has spicy orange zest finish.

Tasting note by Bernard Camilleri

“Hee goes not out of his way, that goes to a good Inne” - George Herbert.