From a wowser ban to global accolades and Gordon Ramsay shovelling sheep shit, Tasmanian whisky has come far in its 30 years
It’s “a meddling woman” who’s often blamed for destroying Tasmania’s fledgling distilling industry.
Until 1822, the colony of Van Diemen’s Land largely relied on rum imported from England for its libations. Then, close to the site of the current-day Cascade Brewery, Sorell distillery in South Hobart opened, swiftly followed by another dozen or so distilleries, both legal and not. The nascent industry came to a grinding halt 17 years later, however, when Governor John Franklin introduced a bill banning colonial distilling. He was said to be influenced by his wife, Lady Jane Franklin, a devoted supporter of the Temperance Society, who allegedly claimed she “would prefer barley be fed to pigs than it be used to turn men into swine”.
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