I love heavily peated whisky and have often wondered why this process hasn’t been applied to other spirit varieties? That is, until now. I’m using Tasmanian Peat from the North West Coast of Tasmania which has almost identical climate and weather conditions to that of Scotland’s west coast. I then dry and ignite the peat bog to bellow plumes of smoke that I infuse into our whey fermentation process before distilling. I then further vapour infuse the peat smoke in the final stage of our distilling. This creates a delicate smoky and sweet nose that then builds complexity as you drink it, due to the spirit getting disturbed upon consumption.
This spirit captures all the unique qualities of our sheep whey vodka and infuses them with the pervasive character of Tasmanian peat smoke. Our Peat smoked sheep whey vodka will be an elegant, balanced and complex experience in a dirty martini. Serves well on top of fresh oysters, salmon gravlax or with your favourite cigar.
Hartshorn Distillery is a Tasmanian micro distillery making boutique batches of Vodka and Gin from their own sheep whey. They are the first in the world to create this unique product. Proud to be the smallest distillery in Australia making small 10 bottle batches using a 50L 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 the spirits are unfiltered meaning you can enjoy a spirit with more character and complexity. 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 a 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. For more of the Haertshorn Range, Click HERE