Fannys Bay Distillery is located on the windswept northern coast of Tasmania in the hamlet of Tam O’Shanter, an hour north of Launceston. It was founded as a retirement project by Mathew Cooper, a former auto electrician and diesel mechanic, and wife Julie Cooper, a former hairdresser.

While enjoying some whisky with friends, Mathew became curious and thought, “How hard could it be to make a good whisky?” He set to work designing and building his own pot still and repurposing his garage into one of Tasmania’s smallest distilleries. He then acquired most of the equipment needed from nearby breweries, consulted with some leading Tassie distillers, and filled his first barrel in 2014.

Three years later, the Coopers launched Fannys Bay Single Malt Whisky. It quickly garnered praise from enthusiasts and distillers for its maritime qualities, likely due to the location and the captured rainwater used to produce the whisky. Maturation in small French oak casks that previously contained port, sherry and local Tasmanian wines have also helped to create rich and textural whiskies.

The Coopers welcome visitors to the picturesque distillery cellar door from Friday to Monday for “taste and talk” sessions. Bookings can be made via their website.