Tasmanian whisky producers and wine producers called last month for place of origin legislation on their products.

The Tasmanian Whisky Producers Association wants an appellation to outline exactly what ingredients must go into a whisky for it to earn Tasmanian branding.

The legislation would be similar to laws created to protect wine produced in the Champagne region in France.

The association said every distiller was behind the move and that it aimed to protect against imitations.

Winemaker and Freycinet Vineyard founder Julian Alcorso started a campaign called ‘‘100 per cent Grown, Made and Bottled in Tasmania’’ last month.

The campaign aims to stop interstate companies cashing in on the industry’s reputation, as currently wine can be labelled Tasmanian, even if it is topped up with 15 per cent of wine grown elsewhere in Australia.

Flinders Island Council general manager Raoul Harper said he would like to see some kind of appellation – like what was done with Champagne – put on the island’s products for brand protection and for the community.

‘‘It’s about knowing that the produce itself is grown on Flinders and produced on Flinders and that the community gets some kind of return,’’ he said.

‘‘It’s something we’d love to work in partnership with the state government on and the University of Tasmania to see how appellation has worked in other areas around the world.’’

Deloraine-based Tasmanian Truffles owner Henry Terry said he had not heard much about the subject, but would be in support of a Tasmanian branding push.

A state government spokesperson said the Department of State Growth would be happy to engage with industry interested in establishing a 100 per cent Tasmanian made arrangement that supported and enhanced existing branding.

‘‘This would need to be an approach widely agreed to by the relevant industry,’’ the spokesperson said.