Nonesuch Distillery
About the distillery
Nonesuch Distillery is a small, family-owned distillery in Tasmania, a short drive outside Hobart. Here, whisky, gin, and vodka come together in small batches, but it is especially the whisky that shows the house’s experimental side: a single malt finished in bourbon casks, a grain whisky built on corn, rye, and barley, as well as an annual Infinity release that gathers the entire distillery journey into a single bottle.
History
The story begins in 2014, when Rex and Annette helped plan the distillery, and where a chance meeting with Bill Lark pushed the dream of a craft distillery forward. Originally, Nonesuch was a gin distillery, and early on the house gained a reputation for high quality and a strong rooting in Tasmania through local botanicals, including the sloe gin made with sloes from old hedgerows around the island. In 2017, their son Chris joined and turned the business into a true family project. His goal was to create small cask single malts and to introduce a grain whisky into the lineup, and that work led to the Nonesuch Single Malt and Single Grain whiskies that carry the family name forward today. Rex remains closely tied to the distillery as owner and distiller, Annette handles day-to-day operations and finances, and Chris drives whisky production with a focus on innovation.
Ingredients and production
Nonesuch works in small batches and emphasizes the hands-on control that comes with smaller-scale production. Gin is made using the classic London Dry method in a 300-liter copper pot still, where the botanicals undergo one distillation. For the whisky, the most concrete production-related detail is the house’s grain whisky, which is built on a carefully composed blend of corn, rye, and barley. The distillery states that it takes time, persistence, and many experiments to achieve the right balance in the mash bill. The water is Tasmanian, and the production is clearly shaped by family craftsmanship, local roots, and a willingness to try new combinations without letting go of the small scale.
Maturation and cask types
The maturation—readable from the documented releases—focuses especially on bourbon casks. The Triple Grain release is aged in bourbon casks and was assembled from casks 109 and 28/2 for a very limited bottling. This creates a clear connection to vanilla and caramel in the specific release. In addition, the house also mentions ex-bourbon and new American oak as finishing directions, which Chris particularly likes in Triple Grain. Infinity 2025 goes another way and collects small contributions from each whisky the distillery has made, and from each season; the result is an annual release that evolves continuously with the house’s total production.
Whiskies
The whisky range documented here is small but clearly profile-defining. The core seems to be Nonesuch Triple Grain, available in a bourbon cask version and representing the house’s grain whisky ambition with corn, rye, and barley at the center. Alongside that is Nonesuch Infinity 2025, a rare annual release of just 30 numbered bottles, which captures the distillery’s history in liquid form. Taken together, the range points to a distillery that works with few products, but with a strong desire to vary between classic cask character and more conceptual releases. The other documented products on the page are gin and vodka, which underline the house’s breadth, but the whisky is allowed to stand as the most developed story.
| Whisky | Type / series | Alcohol | Cask and style | Flavor profile | Status |
|---|---|---|---|---|---|
| Nonesuch Infinity 2025 | 44 % | This year’s Infinity Release, described as a liquid timeline of the distillery’s journey. 30 individually numbered bottles were filled at 44% ABV and 500 ml as an annual release. | Current; 0 in stock; 30 bottles | ||
| 200ml Varieties - Triple Grain Whisky | Single Grain Whisky | Bourbon Cask | Triple Grain in a 200 ml edition with bourbon cask aging. Described as a whisky where achieving balance between corn, rye, and barley has required time, persistence, and lots of experimentation.; Finish: Vanilla and Caramel notes | Current; Core range; Sold out; 57 bottles | |
| Nonesuch Dry Gin | 43 % | Gin, not whisky, but a central part of the house’s spirit profile. With the classic London Dry method and a clear botanical character.; Nose: Juniper, coriander, and citrus; Taste: Orris, angelica root, cassia, licorice, and Australian wattle seed; Finish: Warm nutty finish | Current; In stock | ||
| Nonesuch Tasmanian Vodka | Vodka from Tasmania’s pure water and local ingredients, but not a whisky.; Taste: Clean, crisp, and silky; Finish: Gentle, warming finish | Current; In stock |
The whisky’s style and flavor profile
The whisky points especially in three directions: vanilla, caramel, and a complex, layered whole. Vanilla and caramel are directly linked to bourbon cask aging in Triple Grain, while Infinity 2025 is described as complex, layered, and completely unique because it brings together small quantities from everything the distillery has made. At the same time, the grain blend of corn, rye, and barley gives an impression of a more grain-forward and structured style than a single malt alone.
Visit the distillery
The distillery is a short drive outside Hobart, making it a place that is relatively easy to visit geographically. However, the available text does not describe fixed tours, tastings, opening hours, booking requirements, or a visitor center, so the experience cannot be detailed more precisely here. What is clear is the small, family-owned setting and the hands-on, craft-oriented environment that forms the backdrop for the visit.
Philosophy and craftsmanship
Nonesuch is built on a number of very clear values: excellence at every stage, small batches, family work, and respect for both the place and local ingredients. The house rejects the idea of fixed whisky rules and instead insists that whisky should be enjoyed in whichever way each person wants it. At the same time, experimentation is highlighted as a natural part of the work; it is precisely through trying and adjusting that the flavor profiles the distillery itself finds valuable are achieved.