The arrival of the $200,000 still represents continued expansion in Tasmania’s apple industry and local producers' efforts to ever-evolve the state's offering. Tasmania now also produces whisky, gin, rum, liqueurs, cider and beer.
Bill Lark, who is considered the ‘godfather’ of Tasmania’s whisky and spirits industry and founder of the Lark Whisky Distillery in Hobart, officially unveiled the still at Willie Smith’s Apple Shed.
Lark said at the opening, “The extension of their already successful cider production is a smart business move, and the production of a high quality Tasmanian apple brandy can only serve to strengthen our industry which has already gained high international accolades for its whiskies and gins.
“The Tasmanian spirits industry is now growing rapidly and I know that the very supportive attitude of the industry welcomes and congratulates Willie Smith’s on this exciting development.”
Willie Smith’s is yet to name its apple brandy, but an initial spirit run has taken place and with pleasing results according to Willie Smith’s Head Cider Maker and now distiller, Dr. Tim Jones.
“The spirit is smooth and fine, with creamy complexity and apple aroma – it expresses the characteristics of the cider we produce for this spirit and is also the result of this wonderfully designed and built still,” Jones said.
Viewing windows and tours will soon be in place at Willie Smith's to enable members of the public to see the still in action.
While Willie Smith's patiently waits for its apple brandy to mature, the cidery will be using its Alembic Still to produce schnapps. Willie Smith's is already selling Apple Schnapps and will be releasing Pear and Cherry Schnapps in the next couple of months.
Image: Tim Jones (left) and Bill Lark (right)
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