Our water originates from Lake Saint Clair – the deepest lake in Australia carved out by ice during several glaciations over the last two million years. It then flows into the pristine Derwent River and is directly sourced as it passes through the Estate.
The barley, which is grown, harvested and malted on the estate, will then be mashed and combined with our unique yeast for fermentation and finally distilled in our copper pot stills on Lawrenny Estate. The finest oak barrels will mature the whisky, ready for bottling in 2019 .
The result will be a pure Single Estate Whisky and one of the finest tasting single malt whiskies on the market.
Whisky Update – February 2020
We are very pleased to provide an update on how our first limited release of Tasmanian single malt whisky is progressing. Our spirit has been meticulously crafted using Tasmanian grown barley, a unique blend of yeasts and pure water fresh from the upper River Derwent. Now after spending time in a selection of Australian Tawny and Kentucky Bourbon casks, we are now beginning the decanting process. These casks will be blended to a ratio that will accentuate the characteristics of each cask type while still retaining the signature Lawrenny spirit profile. Hand selected antique Spanish Pedro Ximenez casks will see out the final finish of the whisky. It is expected that they will be bottled with an ABV of between 44% to 46%.
Lawrenny Whisky is a reflection of local area provenance, utilising the natural resources that surrounds the Estate. Ensuring quality of product over all else, our Head Distiller Joe Dinsmoor, has produced a Whisky that is uniquely Tasmanian, and uniquely Lawrenny.
Our initial release will be limited and sold mainly from the cellar door or direct. We are expecting a release date around October / November. Register your interest and we will keep you updated as we progress.
Register your interest in obtaining one of the first bottles of our initial limited release Whisky. Expected release October 2020.