Aged 4yrs in Portuguese sourced Port barrels and re-conditioned in Tasmania, our pure Tasmanian Single Malt Port Cask is an enticing drop. The initial pour sits in the glass with a reddish orange ember hue and greets the nose with a stone fruit, bold red wine and buttery, yet sweetened spiced aroma.
A palate of red berried wines, dried dark fruit, orange zest, hazelnut oak warmth with a touch of sweet dark chocolate and ruby tobacco.


This water of life tells a story, hence our Tasman Whisky is housed within in a gift box worthy of the high quality tomes of old. Its sits ready to be shelved as a volume of flavour, truly highlighting our subtle differences the salt air wafting through the distillery brings.

Ready to be housed among your valued collection

The base for our Vapour Infused Gin is made simply, from pure Tasmanian rainwater and organic cane sugar. After double distilling, and charcoal filtering, we vapour infuse our base with carefully chosen botanicals. The subtle flavours of locally grown pepper berry leaves, Oyster Bay pine, lemon and lavender are blended with lemon myrtle, grapefruit, juniper, coriander and liquorice root to create a uniquely Tasmanian gin experience.

Our Vapour Infused Gin won a Bronze Medal at the Australian Gin Awards 2019. (As well as a Bronze Medal for our label design!)

East coast Tasmania
Naturally spicy and bolshy, plenty of intensity and length in the style of Bordeaux

Fruit from vineyards in the Coal River, Derwent and Tamar Valleys, the North West and the d’Entrecasteaux Channel. Predominantly whole berry, 12% whole bunch including a carbonic component, natural yeast, held on skins for 16-21 days. Pressed directly to and matured in oak (5% new). Bottled unfined and unfiltered.

The Tasmanian Cuvées comprise of the finest parcels of Tasmanian fruit, from select vintages, skilfully blended to best represent the region and capture the vivacity and intensity that is the Clover Hill house style.

A smooth, luxuriant & elegant gin - balanced botanicals providing a flavour & aromatic journey to delight the senses. Juniper forward with cardamon, orris root, coriander seed and cassia delivering a delightful complexity, and mouthfeel to be expected from a handcrafted micro distillery. This is the distilleries best seller.

Coal river valley
Great year for reds here in Tasmania. Super ripe fruit, aged in oak 20 months.
Juicy + fruity, supple tannins.
Drinkable early but could be kept for 10 years.

Typical flavour and bouquet of this Spanish variety. Aged in French Oak for 18 months and has the complexity associated with the tempranillo in a good year.
This wine will accompany most meats and can be drunk early or kept for up to ten years.

A further extension into the fresh young red space from our Joven starting point, Pimpernel takes us where angels fear to tread. Suzi especially wanted to explore a whole bunch fermented reductive style and Trousseau is the perfect vehicle. Just a minimal SO2 add and bottled en casa this is natural wine in anyone’s language. Previously we have used the old vine Trousseau/Bastardo in our Joven blend and I have seen it as dark fruits, Mulberry, Blackberry but in this wine it seems to me more red fruited and rhubarby, nice herbal from the whole bunch and fitting the brief of juicy, smashable, complex and interesting.
Vegan friendly