Tasmania continues to receive great press about our food and wine and now Gourmet Traveller has listed Tasmania in their Hot 100 for the beverage industry that is booming. Not only is wine (particularly Pinot Noir and Sparkling) being acknowledged as of great quality but also cider and whisky. There are more and more producers popping up and lots of new products to try!
This story from The Mercury.
Tassie drinks in Hot 100
Tasmania’s reputation as the nation’s cellar door has been boosted by culinary bible Gourmet Traveller, which has included the state’s fast-growing beverage industry in its global Hot 100.
The magazine describes Tasmania as “the hottest cool-climate centre of booze production in Australia right now”, identifying whisky, cider and sparkling wines as particularly impressive performers.
Fourth-generation Huon Valley apple grower Andrew Smith, from Willie Smith’s Cider — mentioned in the Hot 100 entry — said it was an exciting time to be involved in the industry.
Mr Smith said his operation at Grove — where all pressing, fermenting and bottling takes place — produced a French-style drop that was harder to make, but resulted in a more rewarding product.
He paid tribute to the collegial nature of the state’s beverage industry, in particular Tasmanian whisky pioneer Bill Lark.
“Bill has tried to grow a successful business for himself, but has also fostered other business to start up,” he said.
Other Tasmanian tipples highlighted by Gourmet Traveller were sparkling wines from Arras and Radenti, Red Sails cider and whiskies from Lark and Sullivans Cove.
Also, see here for an article about Hobart and where to stay and eat from Gourmet Traveller.
If you love whisky, then you might want to try Sullivan’s Cove who have recently won a prestigious award.
High spirits over gong
Tasmania’s international success as a top spirit producer has continued, with a Hobart distillery picking up a prestigious US accolade.
The Sullivans Cove Double Cask Whisky was recently awarded a gold medal by the Beverage Testing Institute in Chicago, which is one of the world’s leading independent beverage reviewers.
It adds to a long list of international awards won by Sullivans Cove, including three Liquid Gold Awards from Jim Murray, and the Best Australian Single Malt title from the World Whisky Awards in London.
Chief distiller Patrick Maguire said it was an exciting time to be producing whisky in Tasmania.
“Exports are booming with North America, making up 80 per cent of our overseas sales, and we have sent our first shipments to Hong Kong and Japan this past week,” he said.
“It is great to be involved in such an exciting industry during otherwise difficult economic times.”
The Tasmanian whisky industry has seen strong growth over the past two years, with several functioning distilleries now operating across the state, and more in the pipeline.
Several awards have been won for spirits produced in Tasmania.
Gourmet Traveller magazine recently included the state’s fast-growing beverage industry in its global Hot 100, describing Tasmania as “the hottest cool-climate centre of booze production in Australia right now”, with whisky, cider and sparkling wines identified as particularly impressive performers