History

Lawrenny Estate sits in Tasmania's Central Highlands and is known for delivering premium Tasmanian products. The estate traces its roots back to the early 1800s, founded by Lt. Edward Lord, one of Van Diemen’s Land's most colorful characters. At that time the estate covered around 80,000 acres and was famed for cattle and sheep breeding as well as large areas of wheat, barley and hops. In 1991 the Mace family purchased the estate and restored it to its former glory with lush gardens, fertile meadows and some of the world's finest Black Angus beef cattle. Today Lawrenny focuses on delivering the finest premium Tasmanian production – Lawrenny. Uniquely Tasmanian.

Production

Elements in Production

Lawrenny focuses on five key elements in whisky production: Barley, Water, Yeast, Casks and Maturation. The barley selection varies with the conditions best suited to each variant, and the approach can be from the estate or the rest of Tasmania, where the malt is adapted to reveal characteristic flavour nuances. Water plays a crucial role and comes from the clean streams and Lake Saint Clair, used in mashing, fermentation and dilution, leaving a clear signature on the finished spirit. Yeast is chosen in different combinations—from classic distillery yeast to saison- and wheat-beer yeasts—to complement the Lawrenny signature in each single malt. Cask materials are chosen carefully, and Lawrenny collaborates with both domestic and international cooperages to ensure high quality and consistency across batches (e.g., bourbon, port and sherry). Maturation is shaped by Derwent Valley’s extreme weather; Bondstore sits close to the river bend, in a timber building with high walls and passive ventilation to achieve a more stable maturation process.

Whisky Series and Style

Their focus is on Tasmanian single malt whisky and Estate Whisky, built on estate and local elements. Estate Whisky is described as a Tasmanian single malt and uses the pure waters from Lake Saint Clair as the essence of the spirit. Ascension describes a progressive maturation journey that begins with small bourbon- and port-finish casks and ends in ancient 600L Pedro Ximénez sherry-finished casks for an extra dimension. Homestead is a triple-cask-matured release, combining ex-bourbon, port and sherry-finished casks for a unique single malt, with notes of rain, white peaches, banoffee and candied ginger, as well as a long, rounded finish.

Products/ Whisky Series

• Estate Whisky: Tasmanian single malt, where spring water from Lake Saint Clair provides the essence of the spirit; a climate suitable for maturation of the spirit.
• Ascension: The first release, begun with locally grown Tasmanian barley and clean river water; matured in small bourbon- and port-finish casks, later blended and finished in Pedro Ximénez sherry casks for a complex finish.
• Homestead: Triple-cask matured, ex-bourbon, port and sherry, with notes of rain, white peaches, banoffee and candied ginger, finished with roasted almonds and golden syrup.

Visits / Experiences

Lawrenny is located about 88 km from Hobart and welcomes guests to discover the estate. Opening hours: daily 10:00–17:00. Visits can include a guided tour of the estate, a stroll past the buildings and meeting the production; there is an opportunity to sample selected spirits and purchase directly from the cellar door.

Philosophy

Lawrenny is built on natural elements and local strength: the five keys in whisky production – Barley, Water, Yeast, Casks and Maturation – where materials and conditions are chosen with a focus on Tasmania's unique environment and the estate itself. The aim is to harness the unique elements of Tasmania and the estate itself, as well as to create a maturation process that maintains a balanced and continuous development despite the region's extreme weather conditions.