The Guide to the Whiskies of Tasmania July 2015 | Page 4

in 1992. This was largely due to the efforts of Casey
Overeem and Bill Lark who shared a deep love and
knowledge of whisky. This propelled Bill Lark towards a
campaign to allow whisky to be distilled on the island
state once more. This led to him being granted
Tasmania’s first General Distiller’s licence under the
Commonwealth’s Distillation Act 1901 which had to be
amended to allow greater flexibility in the capacity of
stills, otherwise Tasmania’s re-entry into the world of
distilling would not have been possible.

The Tasmanian Whisky Phenomenon
Tasmanian whisky has enjoyed enormous success in
recent years getting all sorts of recognition at
international exhibitions and competitions leading to a
demand which far exceeds its production.

Excessive Imbibing and Social Disorder

Distilling whisky in Tasmania, however, is nothing new
and goes back to the early 1820’s when annals show that
some 16 distilleries were active in the then colony of Van
Diemen’s Land prior to the distilling of whisky being
completely banned in 1838 by virtue of decree by the
governor of the day as a result – at least in the eyes of
the governor’s wife – of excessive imbibing and
consequential social disorder.

Crystal pure
spring water
(by Peter
Jarvis)

Ancient Craft into Pure Quality

In the intervening years, there had undoubtedly been
illicit distilling of various types and the Tasmanian press
and court proceedings of those times are littered with
cases of prosecution of local residents trying their hand
at the ancient craft.
Lark was not only a pioneer but also for some years
the sole distiller in Tasmania, but his success inevitably
drew others to the fold and soon a small but flourishing
industry had sprung up, mainly around Hobart, but
subsequently farther inland and then to the north of the
island.
. . . unspoilt

“An Act to prohibit Distillation within the Island of Van
Diemen’s Land” was passed by the Legislative Council
on 14th November, 1838 to take effect on 1st January of
the following year.

Although the Tasmanian whisky industry remains tiny
by comparison with the traditional producers in the
northern hemisphere, it supports a quality and variety of
spirit which is found nowhere else on such a Lilliputian
scale.

It was fully 154 years before distillation recommenced

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