Launceston based Noya Spirits has set its sights high, with the company lodging a development application with the City of Launceston to establish a new distillery at the former meatworks site on Killafaddy Road at St Leonards.
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The company has been practicing making the traditional Chinese spirit baijiu, and owner Ian Sypkes is looking to take the next step.
"For us, the journey started with a visit to china at the end of 2018 to visit distilleries there and see how they do the process, and in 2019 we developed a process we thought might work," Mr Sypkes said.
"In 2020 we got the process to work which was fantastic, and we're now looking to start the commercial process in 2021 - we hope to have the product to market mid to late this year."
The development application looks to turn one of the old processing rooms into the distillery.
"The space will take us from fermenting 500 kilograms of grain at a time to about 10 tonnes per ferment," Mr Sypkes said.
"The process to make baijiu is super inefficient, so you have to go big to get anything going.
"It's the largest drinks category in the world by volume or category, but most Australians haven't heard of it so we're very excited."
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