Tasmanian Alt Spirits night
Event description
***** Postponed *******
Due to circumstances outside of our control, this event is postponed until next year.
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The Tasmanian Whisky and Spirits Association is celebrating those craft distillers who produce the interesting, the experimental and the sublime.
There will be liqueurs, like Voor Vader (Dutch Cookie Liqueur) from New Norfolk Distillery, spiced rums, brandies and some that sit squarely outside of this, like Absinthe from Gypsy Whisky Co.
Sullivans Cove have two brandies, one being their XO Double Cask Brandy DCB03, a marriage of seven different casks all aged between nine and twelve years in both American and French Oak casks. Distilled from pinot noir, chardonnay, sauvignon blanc and gewürztraminer wines.
Martin from Bakehouse Distillery will be bringing Evoke - a botanical white spirit made from sugar cane molasse base, featuring the fragrance and flavour from their sassafras tree.
Peter Bignell has a spirit called Belgrove Frankenstein, should make for interesting drinking.
The awesome lineup of distillers for the Friday night are:
Martin Wohlgemuth from Bakehouse Distillery
Peter Bignell from Belgrove Distillery
Ben Cook from Charles Oates Distillery
Louise Volkmann from Charles Reuben Estate
Ryan Hartsyard from Hartshorn Distillery
Jack Lark from Gypsy Whisky Co
John Jarvis from Hobart Whisky
Kristy Lark-Booth from Killara Distillery
William McHenry from McHenry Distillery
Tarrant Derksen from New Norfolk Distillery
Suzy Brett from Spring Bay Distillery
Ally Bhana from Sullivans Cove Distillery
Canapes and a welcome drink on arrival from 5.45pm before sitting down to be taken through the amazing and diverse offerings that Tasmanian distillers produce.
Warm platters will also be served during the tasting and you will get the opportunity to chat to your favourite distiller throughout the evening.