Besides the Juniper, our aim with this Gin was to only use Tasmanian native botanicals. We discovered some very impressive native berries, leaves and seeds however they could only be wild harvested which meant we could not get enough quantity to make it practical enough for an ongoing production. We have still been able to use some Tasmanian native botanicals however we have now broadened the list to only Australian native botanicals (plus the Juniper). We are using 6 Native Australian botanicals with 3 of them never used before in any other Gin. All of our botanicals are vapour infused which is a technique not used too often with Australian Gins. Vapour infusion (as opposed to steeped) will give the Gin a much more delicate and subtle bouquet. Our Gin is designed to smell beautiful. There will be delicate petal and citrus aromas with a hint of freshly cut hay.
Huon Valley / Channel
Hartshorn Distillery is a new Tasmanian micro distillery making boutique batches of Vodka and Gin from our own sheep whey. We are the first in the world to create this unique product. We are proud to be one of the smallest distilleries in Australia making small 80 bottle batches using a 200L glass column still. Each bottle and label is hand painted by head distiller Ryan so you can display it proudly amongst your collection. All of our spirits are unfiltered meaning you can enjoy a spirit with more character and complexity.
Our Sheep whey Vodka this year won Champion Vodka of Australia at the World Vodka Awards 2017 in London. In 2017 we also won Australian Beverage of the year! Our Gin has only been released within the last 6mth however has been reviewed by the “Ginventory” app as a 9.5 out of 10.
Ryan and his family run Grandvewe Cheeses in Birchs Bay located deep in Tasmania’s south. When making cheese, the whey is often discarded and put to little use. Ryan has spent the last two years discovering how to turn the complex sugars held within the whey protein and convert them into basic sugars to then ferment into alcohol and eventually distil. The resulting distillate has a delicately sweet bouquet and extremely smooth finish, thanks to the dairy influence and traditional aging methods.