Tassy lays claim to new attraction – award-winning whisky

Tasmania is laying claim to a new tourist attraction; except it’s not new at all.
To say colonial Tasmanians enjoyed a whisky or two would be an understatement. But, say Tassy tourism bosses, Tasmanian whisky today isn’t the bootleg version of old – it’s pure, it’s handcrafted and now, internationally award-winning.
Bill Lark, the godfather of Australian whisky has been inducted into the Hall of Fame at the World Whisky Awards in London, the very first person from the southern hemisphere and only the seventh person outside Scotland to be inducted. It’s a big achievement for a developing industry, particularly when being judged against fine Scotch and Japanese whiskies produced in very established distilleries.
From London, Bill said, “What a night for me, and for the Tasmanian industry. To be recognised among the best in the world is a complete honour.
“It creates such awareness for the Tasmanian industry and allows us to rub shoulders with the best, on the world stage. I’ve had guys like Ian Chang of Kavalan Distillery (who won the World’s Best Single Malt Whisky category this year) offer to have me in his distillery. That’s a big deal!”
But Bill wasn’t the only winner, Tasmania Distillery, which produces Sullivan’s Cove Whisky won the Icons of Whisky award for Craft Distiller of the Year this year. Sullivan’s Cove took out the Best Australian Single Malt award for the third year in a row with the French Oak chosen as the best single malt to come out of Australia in 2015.
Sullivans Cove Whisky is made traditionally, using only Tasmanian ingredients. There’s no chill filtering involved nor any colours or flavours added. Each barrel is bottled individually to capture subtle variances that occur from barrel to barrel, resulting in one of the best whiskies on the market today.

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