Australians have long been known to appreciate a drink, so it's entirely plausible to think that the first free European settlers began distilling alcohol as soon as they arrived here in the late 18th century. Read on to learn about the fascinating history of whisky making in Tasmania.
THE FIRST END TO PROHIBITIONBack then, Tasmania was called Van Diemen's Land in honour of the governor general of the Dutch East Indies. The first non-natives settled on the eastern shore of the River Derwent at Risdon Cove in 1803. A year later, Lieutenant Governor David Collins moved the town across the river and the city of Hobart, Tasmania was born.RIVER DERWENT 1800'SBeer brewing was encouraged in colonial Tasmania, but the distillation of spirits was not. In fact, distilling was illegal until 1822, when then-governor Lachlan Macquarie acquiesced to the notion that people were going to distil spirits no matter what the law said. Macquarie also realised that legalising whisky would stimulate grain production and bring in a healthy amount of tax money, and small batch distilling was declared lawful.
In 1822, Thomas Haigh Midwood opened Australia's first legal distillery. Located in Hobart, Sorell Distillery started making whisky in Tasmania a full two years before Scotland's Glenlivet distillery. Once lawful, more than a dozen new distilleries followed in Midwood's footsteps. Thomas Haigh Midwood's personal success was short-lived, however, because he died in September 1823.
DISTILLING BECOMES ILLEGAL AGAIN, BUT ONLY IN TASMANIA
Unlike Scotland, where distilleries have been operating non-stop since the 19th century, the legal whisky business in Tasmania lasted but a few short years. In 1839, the Distillation Prohibition Act officially outlawed all distillation in colonial Tasmania, explains Monocle magazine. Lady Jane Franklin, the teetotal wife of then-governor, John Franklin, famously promoted passage of the Act when she proclaimed:
"I would prefer barley be fed to pigs than it be used to turn men into swine."
Oddly, the ban on small batch distilling did not extend to mainland Australia but lasted more than a century in Tasmania. In the meantime, Van Diemen's Land changed its name to Tasmania in honour of the first European to get a glimpse of the island we know and love today.
JOHN FRANKLINENTER THE GODFATHER OF TASMANIAN WHISKY
Prohibition in Tasmania endured until 1992, when a pioneering whisky maker by the name of Bill Lark successfully challenged the unfair and outdated law. Bill Lark was determined to distil first class whisky, but he wanted to do it legally.
While researching how to go about getting a distiller's license in Tasmania, he became aware of Australia's utterly antiquated liquor laws that pertained only to the island. In addition to the Distillation Prohibition Act of 1839, there was another perplexing law, the 1901 Distillation Act, which only permitted massive stills that were beyond the scope of small craft whiskey makers. Lark spoke to Tasmanian MP Duncan Kerr about the discriminatory laws. Kerr relayed Lark's concerns to Federal MP Barry Jones. Ultimately, both laws were amended, and Lark Distillery was established as the first legal Tasmanian distillery since 1882.
Many locals already wanted to make whisky in Tasmania, and lawmakers didn't put up a fight. In fact, the local customs office may have been as thrilled about the end of prohibition than the local whisky makers. As Bill told Scottish Field magazine:
"A lot of people ask me how much of a fight I had to go through, but there was no fight at all. I was pushing at an open door."
BILL LARK
IT TAKES TIME TO MAKE A GREAT WHISKY
Locally sourced barley, pristine water, Tasmanian Highland peat, and hand-selected oak casks are not the only things Lark used to produce the first above-board Tasmanian whisky in a century and a half. It also took time. In 1998, Lark Distillery released their first commercial --and legal-- distilled single malt whisky to exuberant public acclaim. In 2015, Bill Lark became the first distiller from the Southern Hemisphere to be inducted into the Whisky Hall of Fame and he is known as the Godfather of Tasmanian Whisky.
MODERN TASMANIAN WHISKY
The modern Tasmanian whisky industry that we know today started in the early 1990’s with Lark Distillery founded in 1992 and the Tasmania Distillery which founded in 1994 in Sullivans Cove. Tasmania Distillery changed hands in 1999 and renamed itself Sullivans Cove. The new owners prevailed upon Bill Lark to craft a high-quality single malt whisky. Lark's friend Patrick Maguire ultimately purchased the distillery from the second owners and moved operations to Cambridge. In 2014 Sullivans Cove won the prestigious World Whisky Awards, World's Best Single Malt and really put Tasmanian whisky on the map.
Tasmanian Whisky is spelt without the “e” pointing to its Scottish heritage whereas American and Irish Whiskey is spelt with the “e”. The caveat here is another story with Bill Lark at the start of the tale. In the 1990’s a land surveyor, Damian Mackey went to do some work for Bill Lark and Damian observed, and became fascinated by, those early years of the modern Tasmanian Whisky industry. In the early 2000’s Damian began making whisky but he honoured his own Irish heritage by making triple-distilled whisky (technically speaking: whiskey).
DAMIAN MACKEY
In 2007 Damian and Madeleine Mackey started Mackey’s Distillery in New Town. Eight years later, they and the Kernke family established Shene Distillery, where John Ibrahim later joined as a shareholder. John Ibrahim, whose friendship with the 'Godfather of Tasmanian Whisky,' Bill Lark, led the pair to travel to Scotland where they got a true 'behind the scenes’ look at European whisky making. John knew from that time his future and his legacy were tied to whisky making. John was already a partner with Bill Lark at Old Kempton Distillery before joining the Shene Distillery team.
In 2021 John Ibrahim was instrumental in the sale of Shene Distillery to Lark Distillery in a major win, win for the Tasmanian Whisky industry, providing Lark with a much-needed base and expanded distilling operation, and allowing John the time to focus on Callington Mill Distillery.JOHN IBRAHIMCallington Mill Distillery is a dream come true for John. When establishing the distillery, there were no existing turnkey distillery options available in Tasmania. Thanks to an exciting collaboration with Kolmark’s Mark Kolodziej, and a trip to Cardona Distillery in New Zealand, new equipment was developed specifically for Callington Mill Distillery. The latest Tasmanian technology has been utilised to bring about a new era in Tasmanian Whisky and create a distillery on a scale not previously seen in Tasmania.
‘We have built the Rolls Royce of Whisky Distilleries’ - John Ibrahim
CALLINGTON MILL DISTILLERYToday, there are more than 80 whisky distilleries located throughout Tasmania. Far from being rivals, Tasmanian distillers enjoy a collegiate brotherhood and inspire one another to create award-winning whiskies that are enjoyed around the world.
The fascinating history of whisky making in Tasmania is only just beginning. Callington Mill’s vision is to become a “world-wide recognisable brand” helping to take Tasmanian Whisky to the next level on the global stage.
Learn More
When John Ibrahim facilitated the recent sale of Shene Distillery to Lark Distillery, the deal was a win-win for the Tasmanian whisky industry. Not only did the move provide Lark Distillery with a beautiful base, an impressive Cellar Door, a great deal of whisky under maturation and much needed expanded distilling opportunities, it also brought the superb Poltergeist Gin to Callington Mill Distillery.
Callington Mill Distillery, as part of the same sale, has acquired the rights and stock of Poltergeist Gin and as John Ibrahim was a shareholder in Shene Distillery and is the owner of Callington Mill, it feels like Poltergeist is coming home. The original “recipe” was developed by the incomparable Damian Mackey, some of our Leap of Faith series whiskies were also developed in collaboration with Damian. Callington Mill is extremely proud to be honouring the legacy of this multi award winning Gin.
DAMIAN MACKEY
If you have not tried Poltergeist, you're in got a ghostly treat.
AN OVERVIEW OF POLTERGEIST GIN
Robustly botanical and full-flavoured, Poltergeist is everything you want a gin to be. Handcrafted with local and globally sourced ingredients, Poltergeist offers a beautifully bold taste to discerning gin lovers everywhere. In addition to pure clean Tasmanian water, this uniquely flavoured gin is distilled with:
● Angelica
● Cardamom
● Cassia (cinnamon) bark
● Chinese liquorice root
● Coriander seeds
● Juniper
● Lemon peel
● Orris root
● Star anise
● Tasmanian grown lemon myrtle
● Tasmanian grown macadamia nuts
● Tasmanian grown mountain pepper berries
BOTANCIALS:
TASTING NOTES
With a bright, clear appearance, Poltergeist Gin provides an intriguing aroma of Australian lemon myrtle and sweet mixed citrus. At first sip, this oh-so pleasant gin offers a creamy mouthfeel that segues into fresh, woodsy tones before finishing into a slightly subtler citrus smoothness that lingers on the palate.
Nicks Wine Merchants describes Poltergeist Gin as a piney, sap-scented gin with a bouquet that breaks loose from the glass and deepens with air contact. Enjoy this gin straight to observe the way it enters the palate, with full botanical flavour that intensifies into warm pepper midway, before ending with graceful and savoury citrus notes.
NO GIN MORE HONOURED THAN POLTERGEIST
Poltergeist is the only gin in the world to win platinum awards at the prestigious San Francisco World Spirits Competition platinum award two years* in a row. As if that weren't impressive enough, Poltergeist has also received:
2017 San Francisco World Competition Double Gold Award
2017 World Gin Awards Double Gold Award
2018 San Francisco World Competition Double Gold Award
2019 San Francisco World Spirit Competition Platinum Award*
2019 Singapore World Spirits Competition Gold Award
2020 San Francisco World Spirit Competition Double Gold Award
2020 San Francisco World Spirit Competition Platinum Award*
2020 World Gin Awards Gold Award
2021 San Francisco World Spirit Competition Gold Award
HOW IT'S MADE
We start by macerating a dozen botanicals in copper pot stills for more than 20 hours before running the still an additional 12 to 14 hours to produce a bold, bright gin that comes in at a Blend in a shaker, or mix in a glass before garnishing with a twist of lemon or an olive. To make a classic Gibson, garnish with a cocktail onion. whopping 78 percent alcohol by volume. Once distilled, Poltergeist Unfiltered is diluted with pristine Tasmanian water to a palatable 46 percent ABV.
UNFILTERED
Many distillers filter their gin to prevent the natural clouding that occurs when gin comes in contact with water. Understanding that umpteen gin drinkers prefer a little louching, Poltergeist gin at Callington Mill Distillery is Unfiltered.
WHAT GHOSTING IS AND WHY IT HAPPENS
Technically known as "louching," ghosting is the natural result of botanical oils coming into contact with water. Louching may be visible in chilled bottles of gin, as well. This cloudy, milky, or opaque appearance happens because the anise, juniper, liquorice, and other aromatic oils that give Poltergeist its amazing flavour are not soluble in water. Louching doesn't alter the taste of world-class gin. In fact, many people prefer it.
WAYS TO ENJOY POLTERGEIST GIN
At 46 percent alcohol by volume, this beautifully bold gin can be enjoyed on its own, especially when shared with good company after midnight. If neat gin isn't your preference, go ahead and mix it with tonic and garnish with an apple slice and a few black peppercorns.
POLTERGEIST GIN JAM COCKTAIL
This yummy cocktail is as delicious in wintertime as it is in summer. Here's how to make it:
Put 45 ml Poltergeist Unfiltered Gin, 15 ml dry cassis, 15 ml fresh lime juice, and one teaspoon of strawberry jam into a cocktail shaker. Agitate vigorously before straining the concoction into an iced highball glass. Top with club soda and garnish with sprigs of rosemary and mint.
POLTERGEIST MARTINI
If your experience with martinis extends only to the vodka variety, it's definitely time to try a classic dry gin martini. Shaken or stirred, the ingredients are simple and the results superb.
● 2 ½ ounces Poltergeist Gin
● ½ ounce dry vermouth
● 1 dash aromatic bitters
Blend in a shaker, or mix in a glass before garnishing with a twist of lemon or an olive. To make a classic Gibson, garnish with a cocktail onion.
The new home of Poltergeist Gin at Callington Mill Distillery, sits at 6 Mill Lane in Oatlands, Tasmania.
If you have any questions about our award-winning whiskies and gins, contact us at +61 482 509 019, or send your email inquiry to info@callingtonmilldistillery.com.au
DAMIAN MACKEY
If you have not tried Poltergeist, you're in got a ghostly treat.
AN OVERVIEW OF POLTERGEIST GIN
Robustly botanical and full-flavoured, Poltergeist is everything you want a gin to be. Handcrafted with local and globally sourced ingredients, Poltergeist offers a beautifully bold taste to discerning gin lovers everywhere. In addition to pure clean Tasmanian water, this uniquely flavoured gin is distilled with:
● Angelica
● Cardamom
● Cassia (cinnamon) bark
● Chinese liquorice root
● Coriander seeds
● Juniper
● Lemon peel
● Orris root
● Star anise
● Tasmanian grown lemon myrtle
● Tasmanian grown macadamia nuts
● Tasmanian grown mountain pepper berries
BOTANCIALS:
TASTING NOTES
With a bright, clear appearance, Poltergeist Gin provides an intriguing aroma of Australian lemon myrtle and sweet mixed citrus. At first sip, this oh-so pleasant gin offers a creamy mouthfeel that segues into fresh, woodsy tones before finishing into a slightly subtler citrus smoothness that lingers on the palate.
Nicks Wine Merchants describes Poltergeist Gin as a piney, sap-scented gin with a bouquet that breaks loose from the glass and deepens with air contact. Enjoy this gin straight to observe the way it enters the palate, with full botanical flavour that intensifies into warm pepper midway, before ending with graceful and savoury citrus notes.
NO GIN MORE HONOURED THAN POLTERGEIST
Poltergeist is the only gin in the world to win platinum awards at the prestigious San Francisco World Spirits Competition platinum award two years* in a row. As if that weren't impressive enough, Poltergeist has also received:
2017 San Francisco World Competition Double Gold Award
2017 World Gin Awards Double Gold Award
2018 San Francisco World Competition Double Gold Award
2019 San Francisco World Spirit Competition Platinum Award*
2019 Singapore World Spirits Competition Gold Award
2020 San Francisco World Spirit Competition Double Gold Award
2020 San Francisco World Spirit Competition Platinum Award*
2020 World Gin Awards Gold Award
2021 San Francisco World Spirit Competition Gold Award
HOW IT'S MADE
We start by macerating a dozen botanicals in copper pot stills for more than 20 hours before running the still an additional 12 to 14 hours to produce a bold, bright gin that comes in at a Blend in a shaker, or mix in a glass before garnishing with a twist of lemon or an olive. To make a classic Gibson, garnish with a cocktail onion. whopping 78 percent alcohol by volume. Once distilled, Poltergeist Unfiltered is diluted with pristine Tasmanian water to a palatable 46 percent ABV.
UNFILTERED
Many distillers filter their gin to prevent the natural clouding that occurs when gin comes in contact with water. Understanding that umpteen gin drinkers prefer a little louching, Poltergeist gin at Callington Mill Distillery is Unfiltered.
WHAT GHOSTING IS AND WHY IT HAPPENS
Technically known as "louching," ghosting is the natural result of botanical oils coming into contact with water. Louching may be visible in chilled bottles of gin, as well. This cloudy, milky, or opaque appearance happens because the anise, juniper, liquorice, and other aromatic oils that give Poltergeist its amazing flavour are not soluble in water. Louching doesn't alter the taste of world-class gin. In fact, many people prefer it.
WAYS TO ENJOY POLTERGEIST GIN
At 46 percent alcohol by volume, this beautifully bold gin can be enjoyed on its own, especially when shared with good company after midnight. If neat gin isn't your preference, go ahead and mix it with tonic and garnish with an apple slice and a few black peppercorns.
POLTERGEIST GIN JAM COCKTAIL
This yummy cocktail is as delicious in wintertime as it is in summer. Here's how to make it:
Put 45 ml Poltergeist Unfiltered Gin, 15 ml dry cassis, 15 ml fresh lime juice, and one teaspoon of strawberry jam into a cocktail shaker. Agitate vigorously before straining the concoction into an iced highball glass. Top with club soda and garnish with sprigs of rosemary and mint.
POLTERGEIST MARTINI
If your experience with martinis extends only to the vodka variety, it's definitely time to try a classic dry gin martini. Shaken or stirred, the ingredients are simple and the results superb.
● 2 ½ ounces Poltergeist Gin
● ½ ounce dry vermouth
● 1 dash aromatic bitters
Blend in a shaker, or mix in a glass before garnishing with a twist of lemon or an olive. To make a classic Gibson, garnish with a cocktail onion.
The new home of Poltergeist Gin at Callington Mill Distillery, sits at 6 Mill Lane in Oatlands, Tasmania.
If you have any questions about our award-winning whiskies and gins, contact us at +61 482 509 019, or send your email inquiry to info@callingtonmilldistillery.com.au