History

Furneaux Distillery is located on Flinders Island in Tasmania and is one of the few whisky distilleries that produces everything on the island. The whisky is described as a Tasmanian single malt, made from Tasmanian barley and pure island water, distilled in copper pot stills and matured in premium oak casses to reflect the island's wild coastal environment. The distillery is run by a small team that grows, malts, distills and matures everything on site, delivering a paddock-to-bottle, farm-based expression.

The history describes a journey from the startup in 2019, when the first bottling was released in December 2019. Distillation took place in Launceston, after which production moved to Furneaux Farm near Sawyers Bay. The island's logistics have shaped decisions on self-sufficiency and local engagement, including the development of bond stores and plans for a malthouse on the island. Today Furneaux is marketed as an active, island-based whisky brand with a focus on coastal and terroir influence, as well as additions such as Untamed Gin and Expedition Series.

Production and Distillation

Furneaux uses copper pot stills with a wash still of about 1600 L and a spirit still of about 700 L. All core releases are produced as 100% Tasmanian malt and aged on Flinders Island. An important part of the philosophy is the island's water supply and climate, contributing to the whisky's maritime character. In Smoky Wedding they blend half of Flinders Island malt with half Scottish peated malt to create a complex smoke profile that combines the island's and Canada/Scotland's smoky elements.

Floor malting has been started on the island to achieve complete island-malt and greater self-sufficiency. The floor malting process is described as traditional malting, where the grain germinates and dries in a trailer kiln, and the grain is roasted to stop germination and develop colour and flavour. The first island malt was used from November 2024 and originates primarily from Flinders Island, with plans for a dedicated malthouse and further self-sufficiency.

The bond store is being built as a dunnage warehouse and sits on Furneaux Farm near Sawyers Bay. Here the whisky is stored and matured under the island's maritime climate, where open ground and high humidity influence maturation and flavor development.

In selected series, specific cask types and finishes are used, such as ex-sherry and ex-bourbon for Sawyers Bay, and ex-bourbon for Smoky Wedding. They are also working with limited releases such as Distiller's Cut, which after 5 years is bottled at 58% ABV and is unfiltered, producing a thick, textured mouthfeel. Their approach includes the use of cooperage and occasional ex-Solera Muscat cask finishes via partnerships, and they experiment with island peat and various finish strategies.

Products and Whisky Series

Furneaux offers a range of single malts and peated variants, primarily based on 100% Tasmanian malt and the character of the island environment: - Smoky Wedding – peated single malt, infused with island peat and full island character. - Flinders Island Single Malt – unpeated variant, produced as part of the core range (malted on-island and matured). - Sawyers Bay Single Malt – unpeated, aged in ex-sherry and ex-bourbon casks. - Sawyers Bay Peated Finish – unpeated base with a final peat finish for a lighter oak influence. - Distiller's Cut – limited Tasmanian Whisky Week bottling from a 5-year whisky, botrytis-cask finish, 58% ABV and unfiltered, limited to 101 bottles according to the edition.

There is also mention of the island's unique malted grains and their plans for a malthouse on the island, underscoring a paddock-to-bottle focus. Their approach combines both Flinders Island and external cues to create unique flavor profiles that reflect the island's terroir and maritime climate.

Visits and Experiences

Furneaux Farm sits at the heart of the distillery and offers experiences such as tastings and guided tours. A cellar door and guided tastings are offered, often with the possibility of visiting the stillhouse and meeting the people who brew and distill on the island. Opening hours: Monday to Friday 12:00–15:00, with guided tours daily around 14:00 (about 1 hour). Tour price: around AUD 40 per person, and bookings are recommended. Contact and bookings via hello@furneauxdistillery.com.au and phone 0438 025 705.

Philosophy and Sustainability

Furneaux follows a circular economy: they grow and malt their own grain, reuse by-products on the farm, and reduce transport costs through local production. A solid solar roof has been installed on the distillery roof, and rainwater collection of around 450 kL is used in production. The by-products pot ale and lees are used for irrigation, and used grain is given to local farmers as feed for pigs. This supports the local economy and environmental sustainability.

Plans for Furneaux Malthouse are in design to provide the island with full on-site malting and thereby strengthen the island's whisky production. They collaborate with local farmers to grow grain and boost the island's economy. Emphasis is placed on terroir and the influence of sea winds on climatic conditions, and they experiment with island peat in combination with Scottish peat in some batches to create unique combinations of smoke and earthiness. The bond store and dunnage warehouse give the whisky's maturation a special environment, where the amount of moisture and temperature are governed by the island's climate.

Summary

Furneaux Distillery tells a strong paddock-to-bottle whisky story, focusing on the island's terroir and maritime climate. Their products range from unpeated to peated single malts and limited releases, all produced and matured on Flinders Island and driven by a strong sustainability and self-sufficiency philosophy.