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Back in 1837, Callington Mill was built with two missions in mind: to legally grind flour and to illegally make whisky. More than 200 years later, the mill has returned to its old illicit ways (now of course legal) and is home to one of the most advanced turnkey distilleries in the world.
About one hour north of Hobart, Oatlands has more sandstone Georgian buildings than any Australian town. During the late 1830s, entrepreneur John Vincent had the windmill built to produce flour for the community. Having established pubs and hotels in the area, John quietly set up a distillery on the side to supply those watering holes. Fast forward to 2022, and Callington Mill Distillery is not just servicing the locals but a global market. Founder John Ibrahim happened across whisky almost by accident after purchasing Dysart House nearby, which became home to Old Kempton Distillery. Through this serendipitous move, John met the godfather of Australian whisky, Bill Lark. Becoming firm friends, they were soon off to Scotland to visit some of the world’s best whisky distilleries. In a few short years the doors swung open to a distillery of scale and technology never before seen in Tasmania. The ingredients that go into Callington Mill’s whisky are pure and simple: soft Tasmanian water, malted barley and yeast. That’s it. But of course there’s far more that goes into each bottle to deliver a premium drop. This single malt is distinct, courtesy of a mastery of both oak and spirit. Prized oak casks combine with the optimal maturation climate of Tasmania’s midlands to create Callington Mill’s flavour profile. The future looks golden for Callington Mill. The single malts picked up Best of Class from the 2023 San Francisco world spirits competition. The team also won top gong closer to home in Melbourne at the 2023 Australian Distilled Spirits Awards. Though the velvety whisky is created with local ingredients, it’s the use of ex-fortified-wine casks hailing from the likes of Spain and Portugal that adds interest and complexity. Cellar door & restaurant experience The cellar door experience can be enjoyed in several ways. Heritage tours of the restored Callington Mill precinct are free of charge and feature interactive video and audio presentations to bring the past alive. There are self-guided tours (with interactive stations) and guided tours of Tasmania’s first automated and integrated turnkey distillery. Guided tours run daily at midday and take you on a journey of the whisky-making process from barley to bottle, with tastings. There is also the ‘serendipity experience’ with a tour, tastings and the opportunity to create your own unique 700ml single malt complete with a label to sign. The Callington Mill restaurant is helmed by a head chef dedicated to Tasmania’s finest ingredients. Choices range from charcuterie and cheese plates to freshly shucked oysters, Cajun-infused porterhouse wallaby, and barley with goat cheese salad. Dishes are designed for sharing – just like a fine bottle of Callington Mill single malt. 6 Mill Lane, Oatlands callingtonmilldistillery.com 0482 509 019 [email protected] Open 7 days 10.00am – 4.00pm |