Legislation to secure and protect Tasmania’s whisky industry is making headway.
The Tasmanian Whiskey Producers Association has been pushing for an appellation for the product since August 2015.
Association president Robbie Gilligan said the state’s whisky producers met earlier this year to establish a clear definition for Tasmanian whisky.
Under the legislation, to be sold as Tasmanian whisky the product would need to meet stipulations such as being made from Tasmanian grain and water, aged in Tasmania for a minimum of two years, and bottled in Tasmania.
Mr Gilligan said he hoped to have a result on the appellation by March 2017.
“It will give a high level of consumer confidence, and strengthen the Tasmanian brand,” he said.
A government spokesman said the government was continuing to work with the association, and the Brand Council.