Tasmania is a land of tribal tastes.
For a long time, you could tell which half of the island someone came from – north or south – by the beer they drank.
The rise of craft brews as an island-wide obsession has (happily) complicated the map. Whatever your poison – cider or single-malt whisky, small-batch gin or vodka - there’s a dedicated trail tracing the island’s best purveyors.
Hit the road
One of a kind
Tasmanian distillers are leaders, not followers. They’re innovative and original, creators of smooth sheep’s whey vodka, gins enriched with sloe berries or lavender, a sassafras spirit, vodka made from Tassie potatoes, and Australia’s first rye distillery (and the only one in the world powered by biofuel).
Spend a day with distillers crafting spirits. Learn the art of gin making from the masters, mixing native and exotic botanicals with spring water to create your own G&T.
For peat’s sake
Tasmania has more whisky distilleries than any other state. Partly it’s the weather, which can be very Scottish at times and perfect for maturing whisky. Plus, all ingredients can be sourced on the island, from highland peat bogs to pure spring water. Follow the Tasmanian Whisky and Spirits Trail.
How about them apples? Tasmania’s burgeoning cider scene, anchored in the Huon Valley, includes century-old apple farms now turning their hands to hooch, apple brandy, and fruity blends of apple, pear and cherry. Learn more on the Tasmanian Cider Trail.
Craft brewing’s gone mainstream. For a truly bespoke brew, however, try wild-fermented and barrel-aged beers and ciders made from homegrown grain, hops and fruits, and served at a farmhouse bar. For more inspiration, follow the Tasmanian Beer Trail.