Tasmanian whisky week is in a masterclass of its own

Fast becoming a global destination for whisky and spirits, Tasmanian Whisky Week was an opportunity to sample some of Australia's finest whisky, and meet the craftsmen and women who make the popular libation.

Kristy Lark-Booth owner of Killara distillery and vice president of the Tasmanian Whisky and Spirits Association said the close-knit community was what set Tasmanian whisky apart from the rest of the world.

"It all started off with what my Dad did back in 1992 and it's grown from there," Ms Lark-Booth said.

"We all come together to create handcrafted small-batch products that are all made with care and dedication."

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She said the local industry had experienced a boom across the past few years.

"You know when I started my distillery five years ago there were maybe 20 distilleries," she said.

"And now we're looking at probably between 60 and 80 distilleries at the moment all producing a broad range of products."

Tasmania's natural resources and home-grown produce were some of the ingredients that made Tasmanian whisky so unique, according to Ms Lark-Booth.

"Tasmania I guess has its own regionality, we've got beautiful barley and clearwater here, '' she said.

"And we put our own little spin on it."

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Adams Distillery was one of the local producers who would be offering unique experiences to whisky connoisseurs including a masterclass with distiller Adam Pinkard.

Efren Jamieson from Adams Distillery explained the masterclass would illuminate the end to end process used in distilling whisky.

"It's pretty much just talking through the whole production," he said.

"So from the very start with the barley and going right through to the maturation process, and then into the bottle."

Mr Jamieson said the masterclass would suit those who want to understand what distillers look for when distilling, and would give a unique insight into what goes into making a bottle of whisky.

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Minister for Hospitality and Events Sarah Courtney said the Tasmanian whisky industry had grown from a small boutique industry into something that was world-renowned. "I really commend the organising committee for the work of putting this together."

She said the whisky industry, and events like Tasmanian Whisky Week provided support for the economy and regional areas.

Karin Spencer from Tasmanian Whisky Selectors said growth in the industry allowed her to expand on her business.

"We started about four years ago as an independent bottler and we're transitioning to a distillery," she said.

"Our stills are on order, and that'll be coming in early next year.

"When we started, a bit similar to some of the other people, there were 10 to 20 distilleries in the state and now there's over 50."

Tasmanian Whisky Week will run from August 9 to 15.

For more details and to register for events go to www.taswhiskyweek.com

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