Tasmania’s Lawrenny Estate distillery releases TR exclusive single malt

By Kristiane Sherry |

Tasmania-based Lawrenny has released its first whisky into travel retail, a smoky bottling called Tarkine.

Tasmania-based whisky and gin distillery Lawrenny Estate has launched a smoky single malt exclusively into global travel retail.

Said to present “elements of Tasmania’s wilderness”, it gets its unusual flavour from the use of Huon Pine as a smoking agent – similar to how peat is harnessed in other parts of the world.

Named Tarkine, the release was been matured in ex-Port and ex-Sherry casks for a rich palate and a lingering finish.

The 1-litre format whisky is available now with Lotte Duty Free across Singapore Changi Airport.

Lawrenny’s gin portfolio is already available in travel retail across Australia and in Singapore via Dufry and Lotte.

“We are exceptionally proud of our range of spirits, each representing an element of our Estate and of Tasmania,” said Jensen Farley, Lawrenny Estate Co-founder and General Manager.

“We took inspiration from the surrounds of the distillery, using botanicals found across Lawrenny’s own orchard and gardens including strawberries, almonds, blue cypress and roses.”

The rise of ‘new world’ spirits

Consumer interest in ‘new world’ spirits has been a growing trend, and one that has buoyed Tasmania’s distilling industry.

There are now over 60 craft distilleries, including a number of names highly regarded across the industry.

Lawrenny Estate looks set to join them, with its 400-acre, family-owned estate which grows wheat, barley and hops. 

For its spirit portfolio, Lawrenny uses barley grown on its own land and water from the nearby River Derwent. 

The Lawrenny Estate neighbours the River Derwent.

“The enjoyment of whisky is a journey of discovery. Very few products are so significantly impacted by their natural environment over many years,” Farley continued. 

“Developing an outstanding whisky is a combination of sourcing the finest raw material elements and then allowing it the time to gracefully mature, the cask breathing in and absorbing the local air that passes through the oak with each seasonal climatic change. 

“Our intent at Lawrenny has always been to harness the unique elements found across the island state of Tasmania as well our Estate. 

“Together with our awarded distilling team, these elements have enabled us to develop a whisky that we are confident will be amongst some of the finest in the world.”

The team recently recruited leading Australian distiller Joe Dinsmoor to join the team.

Dinsmoor trained at Lark Distillery under the guidance of celebrated whisky-maker Bill Lark, before moving to Sydney to head up the team at the award-winning Archie Rose Distillery.

Lawrenny uses its own barley for its whisky production. Pictured: Head Distiller Joe Dinsmoor.

“Some places just leave you in amazement and Lawrenny was definitely one of them,” Dinsmoor said. 

“When I first came down the barley lined driveway to the distillery, seeing the River Derwent racing by, I was sold before I had even seen the equipment.

“I feel we really have an advantage over other producers not only for our focus on quality, which is something you see from the inside out at Lawrenny, but we have complete control over our process. 

“From the type of barley, we grow to the way it is malted, brewed, distilled and matured, we have the final say throughout, along with the ongoing determination to better ourselves each batch produced.”

Earlier this month, Welsh whisky producer Penderyn announced it had completed its third distillery build.


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