Redlands Single Malt Whisky
Redlands Distillery is one of only a few 'paddock to bottle' single malt whisky distilleries in the world (including Kilchoman in Scotland). We grow our own barley, draw our water from our 2km of Plenty River water frontage, steep and floor malt the barley and mash and distill in our circa 1857 granary building. A cooper prepares French oak barrels and our whisky is left to mature in peace in our Oast House. Redlands Distillery uses barrels sourced from local Tasmanian vineyards.
Because we control every step in the production process we are able to offer buyers of our single malt whisky access to our 'provenance tracker', a complete chronology of every bottle of Redlands Single Malt. This includes the date the barley was planted, harvested, steeped and malted; information on the mashing and distilling timeline; notes on the water, peat and yeast used in the process; barrel history; ageing details; bottling dates and purchase details (including buyer's name if provided).
Redlands Distillery will also produce a range of schnapps and liqueurs all made using Tasmanian produce. More information on these can be found in our online shop at the top of this page.
Redlands grows Franklin Brewing Barley, ideally suited to Tasmania's cooler climates. The barley is planted towards the end of August and harvested the following February. Redlands rich, fertile soil and abundant water supply ensure our barley is plump and flavoursome - the perfect start for our Redlands Single Malt.
The Plenty River is fed from mountains approximately 22km from our Distillery door. The river flows all year round and virtually uninterupted from the mountain to Redlands. When reaching Redlands, some of the Plenty is diverted through our convict-dug irrigation canals. By the time the water reaches our distillery, watercress has filtered out much of the sediment and we are left with clean and clear Tasmanian mountain water.
Redland's barley is malted on the floor of our 1857 granary (fortified to fend off bushrangers), distilled in the presence of 50,000 convict-made bricks, and sent off to be aged in our 1860's Oast House.
Its no wonder that each bottle of our single malt is history in the making.