Historie

In the Central Highlands of Tasmania, Nant Distilling Company produces Australia's only Highland Single Malt Whisky. The history began in 2004 when Nant Estate (c. 1821) was purchased and carefully restored; in 2008 commercial operations began as Nant Distillery. The whisky is produced from 100% Tasmanian malt and water from the Clyde River. After only three years Nant Single Malt Tasmanian Whisky (American Oak Bourbon Wood) gained international recognition and scored 95.5 out of 100 in the Jim Murray Whisky Bible and was ranked among the world's 50 best whiskies in 2012. Nant Whisky's quality is described as Liquid Gold and captures the essence of the unique Tasmanian Highlands. You can now own your own share of Nant Whisky by investing in a 225L barrel with a 9.55% return on maturation through our guaranteed barrel-buy-back program. Your personally labeled barrel storage is kept in Nant's Government-registered Bond Store, and owners have the option to retain and enjoy a share—or the whole—Nant Whisky barrels for personal enjoyment, with bottling and labeling services available through the distillery.

Produktion

The whisky from Nant is produced as a Tasmanian Highland Single Malt and is made from 100% Tasmanian malt and water from the Clyde River. It matures in American oak bourbon wood.

Produkter

Nant Single Malt Tasmanian Whisky (American Oak Bourbon Wood). Limited edition Blood Tub (500 mL). Nant Cocktails include, among others, Nant Old Fashioned, Nant Manhattan, Mill Pond and Rob Roy, as well as Black Ray Whisky Espresso Martini and other combinations.

Besøg og Oplevelser

Visit Nant Estate Cellar Door and Nant Estate Restaurant (254 Nant Lane, Bothwell, Tasmania). Open seven days a week from 10:00 to 16:00. Tours of Nant Distillery start at 11:00 and 14:00. Head Office in Brisbane and Nant Whisky Bars in Hobart, Melbourne and Brisbane are mentioned in the information.

Filosofi

Nant emphasizes Tasmania as a producing region and the importance of craft and local ingredients. Executive chef Tristan Stephens describes an ethical approach where learning and experience have formed the basis of his culinary journey and his return to Tasmania to share his knowledge.