Lawrenny Estate Distilling is located in Tasmania’s stunning Central Highlands, just over an hour’s drive north-west of Hobart. The original 80,000-acre estate dates to the early 1800s and was established by early settler and cattle tycoon Edward Lord.

Ross and Mary Mace bought the neglected land in 1991 – but just 400 acres of the vast original. They’ve since restored the site to its former glory, reviving Lawrenny’s luscious gardens and pastures and farming premium Black Angus cattle.

When the Tasmanian whisky boom arrived, Ross, an avid whisky fan, decided to open a distillery on the property as well. In 2017, Lawrenny Estate Distilling was born, with experienced distiller Joe Dinsmoor (formerly of Lark Distillery and Sydney’s Archie Rose Distilling Co) brought on board to craft single malt whisky and a range of white spirits.

Drive into the estate and pass Lawrenny’s fields of barley to find the cellar door barn and distillery, which sits only metres from the River Derwent. There you can sample Lawrenny’s latest single malt whiskies, gins, a vodka, and a coffee liqueur, all while taking in the picturesque surroundings.