The Best Distilleries and Breweries in Hobart

“You can’t send Scottish people to grain territory and expect them not to make whisky,” says Peter Baldwin, co-owner of Drink Tasmania, a tour company and bar in the historic town of Richmond, near nipaluna/Hobart. While lutruwita/Tasmania’s colonial distilling efforts were mostly illegal, these days the offering is above board thanks to Bill Lark, who lobbied to change restrictive laws some 34 years ago. Since then, the state’s fledgling whisky trade has grown into a world-class industry, with all the restaurants and tasting rooms that go with it.

The distilleries

Lark Distillery

Tasmania’s first licensed distillery has new digs in Pontville, about a 30 minutedrive from Hobart on an early-1800s estate. Twice-daily tours take in the production facilities, including the onsite cooperage, while the cellar door serves rare and limited releases, such as a $750 nip of Para 1911, a single malt finished in a 100-year-old tawny cask.

Spring Bay Distillery

If time is short, make an appointment at Spring Bay Distillery’s Cambridge site, which is conveniently close to the airport. Its distillers are as enthusiastic as the solera-aged single malt is delicious and your booking buys you one-on-one attention on the premium tasting and tour. That said, Spring Bay’s original east coast outpost is right by the beach, which provides extra incentive if you decide to make the 75-minute drive from Hobart.

Callington Mill Distillery

This is one of Tasmania’s newest – and most expensive – distilleries. The $46 million project opened in late 2022, preserving the 187-year-old flour mill while establishing a state-of-the-art distillerywith high-tech self-guided tours and immersive blending experiences, plus a cellar door and restaurant. At just over an hour’s drive from Hobart, it’s a lovely day out. The distillery is in historic Oatlands, which has heritage houses, a country pub and an antiques store.

Overland Brewers & Distillers

For now, you’ll only find Overland’s single malt and rye spirits over its own bar. Whisky takes time, you see, and Overland is young. No problem, considering this brewery and distillery calls North Hobart home. “Beer is used to make whisky so it made sense to us,” says distiller Nathan Reeves of the brand’s dual purpose. The child-friendly space features a sunny courtyard with an American-style burger truck. Pull up a pew for a glass of Old King Neptune Imperial Stout and a nip of Stout Cask Rested Rye.

Nonesuch Distillery

On this farm 15 minutes’ drive from Hobart Airport, family-owned distillery Nonesuch is the home of small-batch, handcrafted gin and whisky. If you’ve always wanted to make your own, sign up for their Whisky Making Experience, it takes small groups through the distilling process and includes lunch in the distillery, morning tea and tastings of whisky straight from the barrel.

The breweries

T-Bone Brewing Co

Are the words choc-milk stout music to your ears? Then T-Bone, found on North Hobart’s main drag, is the place for you. It’s stout is brewed with milk sugar and finished with vanilla and cacao nibs. For those not so keen on chocolate beer, there’s also a simple golden ale, pale ale and IPA.

Shambles Brewery

“Making the world a better place, one beer at a time”. This lofty goal is the Shambles creed and when staring down a pot of their citrusy Afternoon Delight summer ale, it’s clear the team behind the beer has committed to it. A repeat winner at the Craft Beer Awards, Shambles also offers perfect beer chasers in the form of burgers, fries and squid bao.

Cascade Brewery

No examination of Tasmania’s beer industry is complete without a mention of Cascade, the all-conquering Apple Isle hero. Take a tour of the historic sandstone building, hear the inspiring story behind Australia’s oldest continuously operating brewery and finish with a tasting of their beers and ciders.

Moo Brew

Who knew MONA, the all-conquering Hobart gallery, also has its own brewery? Located 10 minutes’ drive north on the banks of the Derwent River, Moo Brew houses state-of-the art facilities in an architect-designed space and produces a core range of five preservative- and additive-free beers year-round as well as some seasonals for good measure.

Hobart Brewing Co.

It’s apt the red corrugated iron shed at Macquarie Point housing Hobart Brewing Co. is right near the city’s central historic waterfront. This outfit celebrates the maritime history with products such as its original Harbour Master Tasmanian Ale that combines three different locally grown hops. Check out the taproom with its views into the brewery and refuel with the rotating food trucks parked out front.

The eats

The Shed, Derwent Estate

Hobart’s whisky country is also wine country. Take advantage of Derwent Estate’s estuary views over lunch at The Shed, an open-plan restaurant in the footprint of the 1830s homestead’s shearing shed. Head chef Andrew Russell works his magic on hyper-local produce (you can smell the 12-hour lamb shoulder from across the room), while the wine list covers off the estate’s greatest hits at reasonable prices.

Landscape Restaurant & Grill

This Hunter Street steakhouse in the heart of town fuels its Argentinian-style grill with old port and sherry barrels – a fitting end for the wood that gives whisky its flavour. Hero cuts come from Cape Grim in the state’s north-west; sauces are included and the Paris mash is essential. Sommeliers here are as well-versed in whisky as they are wine, with the likes of Lark, McHenry and Spring Bay on the list.

The stay

Moss Hotel

This Salamanca sanctuary brings the Tasmanian wilderness to your door, with a forest-inspired colour scheme and more than 4500 indoor plants. Top-shelf rooms feature deep baths or balconies, while all 41 offerings (spread across two separate buildings) blend heritage timber and stonework with moss-green tiles and oak, sandstone and blackwood furniture crafted by local designers. The main building is conveniently located above Manky Sally’s, a nano brewery with a menu that includes wallaby skewers and wild venison steaks.