Private Tassie Distillery Tour – Tastings, Lunch and Morning Tea

Craft spirits tell Tasmania’s story. This private Hobart tour makes that story personal, taking you behind the doors of three distilleries for tastings, conversations, lunch, and a whisky blending session. I like the access to Hobart Whisky, which is not open to the public, and the chance to meet the people making the gin, whisky, vodka, rum, and liqueurs. I also like the balance of food and drink, with local cheese and biscuits in the morning and catered lunch later.

The main drawback is the price: $860.69 per person is a serious spend for a six-hour outing. It makes the most sense for a private group that values personal access, several tastings, and a relaxed day without having to plan transport between distilleries.

Key points at a glance

• Three very different distillery visits: Spring Bay Distillery, Hobart Whisky, and Killara Distillery each offer a different look at Tasmania’s craft spirits.
• A rare visit to Hobart Whisky: This behind-the-scenes stop takes you into a distillery not normally open to the public.
• You taste new make spirit: Sample whisky fresh from the still before it spends time changing in a cask.
• You blend your own whisky: The hands-on session gives you a personal souvenir in the form of a spirit story you help create.
• Food is part of the day: Award-winning local cheese, biscuits, chocolates, and an individually served catered lunch are included.
• Private touring keeps the day personal: Only your own group takes part, with pickup offered and a 10:00 am start.

Why this Hobart distillery day is different

Tasmania has built a strong reputation for small-batch spirits, but a bottle on a shelf tells only part of the story. This tour lets you meet distillers, see working production spaces, and taste spirits at several points in their development.

I especially like the range of drinks included. The tastings cover gin, whisky, vodka, rum, and liqueurs, so this is not a whisky-only outing. If someone in your group prefers gin while another person is curious about rum or vodka, both can find something to enjoy.

The private format matters, too. You are not folded into a large coach group with a fixed script. Your own group takes part, and the host has existing connections with the distillery owners and teams. That personal link is one reason this experience can feel more like an introduction to Tasmania’s distilling community than a standard tasting circuit.

A previous guest singled out guide Lee for his wide-ranging knowledge and calm response to questions. That is useful context for anyone who enjoys conversation along the way. The tour appears designed for people who want to ask how spirits are made, why a distiller chooses particular ingredients, and what changes between a fresh spirit and a finished bottle.

Morning tea with Tasmanian cheese

The day begins at 10:00 am, with pickup offered. Morning tea includes award-winning local cheeses, biscuits, and chocolates. This is a small but important touch, since tasting strong spirits on an empty stomach is never a clever plan.

The food also helps set the tone. You are not simply moving from bar to bar. The cheese gives you something to compare with the spirits, and the relaxed start leaves room for introductions before the technical part of the day begins.

Exact cheese varieties are not specified, so you should not expect a fixed menu of particular producers. Still, the inclusion of local cheese gives the morning a clear Tasmanian character. It is a practical addition as well as a pleasant one.

Spring Bay Distillery in Cambridge

The first distillery stop is Spring Bay Distillery in Cambridge, a short distance from Hobart. The visit lasts about one hour, and admission is included.

Owners Susanne and Cam welcome you and explain their story before the tasting and distilling session. Meeting the owners gives this stop a personal edge. You can expect the focus to be on how their operation began, what they produce, and the decisions that shape their spirits.

The word distillery can sound grand, but small producers often depend on careful choices and hands-on work. A visit with the owners helps you see the people behind the labels. It also gives you a useful starting point before the more specialized experience at Hobart Whisky.

The one-hour timing keeps the morning moving, although it may feel short if you want a long technical discussion. If you already have detailed questions about still design, fermentation, or maturation, ask early so you can make the most of the visit.

The tasting program includes alcoholic drinks, and the broader day includes gin, whisky, vodka, rum, and liqueurs. The precise lineup at Spring Bay can vary, so it is best to treat this as an introduction rather than a promise of a particular bottle.

Two hours inside Hobart Whisky

Hobart Whisky receives the longest visit, about two hours, and for good reason. This is a behind-the-scenes stop at a distillery that is not open to the public.

You meet members of the distilling team, including John, Ben, or Trevor, and hear about the repurposed old Egg Factory. That setting adds character. Instead of visiting a polished tasting room designed mainly for quick sales, you get access to a working place with a past life and a clear connection to the local production story.

This part should appeal most to anyone who wants to understand whisky rather than simply drink it. The team explains the site and the process, then introduces you to spirits at different stages. One of the most unusual tastings is new make spirit, taken fresh from the still before it begins its transformation in wood.

New make is not the same as finished whisky. It gives you a rare chance to notice the raw spirit before time, cask contact, and maturation change its character. For whisky fans, this may be the most memorable tasting of the day. For someone accustomed only to bottled whisky, it can also be surprising, since the spirit will not yet have the familiar color and developed profile of a mature pour.

The two-hour visit has another advantage: it allows room for questions. You are not rushing in, taking one sip, and heading back to the vehicle. The distillers can explain the working site and the stages of production in a way that a normal public tasting often cannot.

There is one practical limitation. Because Hobart Whisky is not generally open to the public, this experience is dependent on the arranged visit. You should value the access, but you should also understand that this is not a casual drop-in stop where you can browse at your own pace.

Build a personal whisky blend

The hands-on whisky blending activity is one of the strongest reasons to choose this tour. You do not just taste what the distillery has made. You take part in creating a blend and give it your own direction.

The exact blending method and final bottle arrangements are not specified, so you should not assume that a full-size bottle is included. Bottle purchases from the distilleries are separate. Even so, the activity adds meaning to the tasting because it turns a technical subject into something you can explore with your own palate.

You might notice how small changes in proportions affect aroma, sweetness, spice, or texture. The point is not to produce a professional whisky in a few minutes. It is to understand that a finished blend is the result of choices, testing, and balance.

I would make this the focus of your questions at Hobart Whisky. Ask how the component spirits differ, what the distillers look for in a blend, and how your version compares with the house style. Those questions can turn a pleasant tasting into the most educational part of your day.

Lunch in a rustic distillery loft

Lunch is catered and served in individual portions at a rustic distillery loft. The setting should suit the character of the day: practical, relaxed, and connected to the working distillery rather than a formal restaurant.

The menu is not provided, so you should not book this expecting a specified dish or a particular dietary menu. Individual serving is helpful, though, since you are not relying on a shared platter or an informal snack spread.

Lunch provides a useful pause after the morning tastings and the Hobart Whisky visit. You can sit down, eat properly, and talk over what you have tasted before continuing to Killara Distillery.

The food included in the price is a real part of the value. Without it, the cost would be harder to justify. With morning cheese, chocolates, biscuits, and lunch included, the outing offers more than a series of paid samples.

Killara Distillery and the lavender gin welcome

The final stop is Killara Distillery, one of the newer names in Tasmania’s distilling scene. The visit lasts about one hour, and owner Kristy Lark and her distilling team welcome you.

Kristy comes from local distilling heritage, which gives the stop a useful connection between established family experience and newer production. You get to meet the person behind the business and talk with the team rather than simply stand at a tasting counter.

You are greeted with a lavender gin or another drink from the distillery. The lavender gin offers a clear change of pace after whisky and new make spirit. It also shows why the tour includes more than one category of alcohol. Tasmania’s craft producers are not all chasing the same style.

This stop may be especially appealing if you enjoy gin or liqueurs more than whisky. The tour does not force you into one narrow tasting path. You can compare the character of each producer and see how their products differ in purpose and style.

As with Spring Bay, the hour gives you a good introduction but not unlimited time. If you want an extended technical session with Kristy and the team, keep your questions focused. The private setting should make that easier than it would be in a crowded public tasting.

Is $860.69 per person good value?

The price is high. At $860.69 per person, this is not a casual add-on to a Hobart holiday.

The value depends on what you want from the day. You are paying for a private experience, pickup, three distillery visits, hosted tastings, access to a private production site, morning food, lunch, and a whisky blending session. Alcoholic drinks across several categories are included, while bottles bought to take home cost extra.

For a couple, the total becomes a substantial outlay. For a group sharing the private experience, the cost may feel more reasonable, especially if you would otherwise need to arrange transport, tastings, meals, and separate appointments yourself.

I would not choose this tour if your main goal is simply to buy a bottle or sample one favorite whisky. You can likely find a simpler and cheaper tasting option. I would consider it if you care about meeting distillers, seeing places not open to the general public, and having a full day arranged around the craft rather than just the finished drink.

The three stops also spread the value across different styles. You are not paying for the same tasting three times. Spring Bay offers the owners’ story, Hobart Whisky provides the rare behind-the-scenes access and blending, and Killara brings a newer distillery and a different drink profile.

Who will enjoy this experience most?

I would recommend this day to:

• Whisky fans curious about new make spirit and blending
• Gin drinkers who want more than a standard tasting flight
• Couples or friends who prefer private touring
• Small groups celebrating a special occasion
• Visitors who enjoy meeting producers and asking detailed questions
• People who want food included rather than arranging lunch separately

It may not suit you if you do not drink alcohol, since the central activity is tasting spirits. It may also feel too expensive if you prefer independent touring or want a short tasting rather than a six-hour program.

The tour is private, and most people can participate. Service animals are allowed, and the departure point is near public transportation, with pickup offered. Those details make the day easier to manage, but you should still confirm pickup arrangements when booking.

Timing, cancellations, and practical planning

Allow about six hours from the 10:00 am start. The schedule gives the most time to Hobart Whisky, while Spring Bay and Killara each receive about an hour.

Wear something comfortable for a day that combines vehicle travel, tastings, conversation, and time inside working distillery spaces. You do not need to plan separate meals, but bottle purchases are not included, so set aside extra money if you want to take products home.

Free cancellation is available if you cancel at least 24 hours before the local start time. Changes or cancellations made less than 24 hours before departure are not accepted for a refund.

Should you book this private distillery tour?

Book it if you want a personal introduction to Tasmania’s distilling community and you are willing to pay for access. The visit to Hobart Whisky, the chance to taste new make spirit, and the whisky blending session give this day more substance than a basic tasting trip.

I would be more cautious if your group is price-sensitive or if only one person enjoys spirits. In that case, the cost may be difficult to defend. For a private group of food and drink enthusiasts, though, the included meals, wide range of tastings, and meetings with Susanne, Cam, Kristy, and the Hobart Whisky team make this a distinctive Hobart day.

FAQ

What time does the tour start?

The tour starts at 10:00 am.

How long does the experience last?

The tour lasts approximately six hours.

Which distilleries are included?

The experience visits Spring Bay Distillery, Hobart Whisky, and Killara Distillery.

Is Hobart Whisky open to the public?

No. Hobart Whisky is not open to the public, making this arranged visit a behind-the-scenes experience.

Are food and tastings included?

Yes. The tour includes alcoholic drinks such as gin, whisky, vodka, rum, and liqueurs, along with morning cheese, biscuits, chocolates, and catered individual lunch portions.

Can I buy bottles during the tour?

Yes, but bottle purchases are not included in the tour price.