Private Tassie Distillery Tour – Tastings, Lunch and Morning Tea

Tasmania’s distilling scene is best understood by meeting the people behind the bottles, and this private Hobart tour gives you access to three very different producers. You’ll taste spirits at Spring Bay, enter normally private Hobart Whisky, and finish at Killara Distillery with its lavender gin and personal connection to Tasmanian distilling.

I like the behind-the-scenes access at Hobart Whisky, where John, Ben, or Trevor talks you through a repurposed old egg factory. I also like the chance to blend your own whisky, since it turns a tasting into a hands-on lesson. The main consideration is price: at $860.69 per person, this is aimed at serious spirit fans and private groups, not casual drinkers looking for a quick sample.

Key points at a glance

• Three distinct distilleries: Visit Spring Bay Distillery, Hobart Whisky, and Killara Distillery in one six-hour outing.
• Private access at Hobart Whisky: Meet the distillers at a venue that is not open to the public.
• Taste new make spirit: Try whisky before years of barrel ageing change its character.
• Make your own blend: Create a personal whisky blend and take home a better sense of how spirits are shaped.
• Food is included: Start with local cheese, biscuits, and chocolates, then sit down to catered individual lunch.
• Best for spirit enthusiasts: The private format and high price make the tour most worthwhile for people who want detailed contact with producers.

Three Tasmanian distilleries in six hours

This is not a hop-on, hop-off tasting route. It is a private day built around conversation, production, and access to people who make the spirits.

You begin at 10:00 am and spend about six hours moving between three distilleries near Hobart. Pickup is offered, and only your group takes part, so the day should feel more personal than a large coach excursion. You can ask questions at your own pace, though the exact pickup arrangement is something I would confirm before booking.

The schedule gives roughly one hour at Spring Bay Distillery, two hours at Hobart Whisky, and one hour at Killara Distillery. The remaining time allows for food and travel between stops. That makes the day manageable, but it also means this is a focused introduction rather than an exhaustive tour of every Tasmanian producer.

Spring Bay Distillery: a personal start in Cambridge

Spring Bay Distillery is in Cambridge, not far from Hobart. Owners Susanne and Cam welcome you and explain their story before the tasting and distilling activities begin.

I like this as the opening stop because you meet the owners right away. That matters in a small craft operation. Instead of hearing only a polished sales pitch, you get a sense of the decisions and work behind the bottles.

The included drinks cover more than whisky. You may taste gin, vodka, rum, liqueurs, and whisky across the day, with each venue offering its own selection. The range is useful if your group has mixed tastes. A whisky fan can focus on the grain spirit, while someone who prefers gin or sweet liqueurs still has plenty to explore.

Morning food is included here in the form of cheese, biscuits, and chocolates. The cheese is described as award-winning local produce, so this is more than a token snack. It gives you something substantial before the alcohol tastings begin and creates a sensible match for the spirits.

One hour is enough for an introduction, but not enough for a long production tour at every stage. If you want to inspect stills, barrels, and production details in depth, use your time well and ask direct questions.

Hobart Whisky: the day’s rarest access

The two-hour visit to Hobart Whisky is likely the main reason spirit enthusiasts will consider this tour. The distillery is not open to the public, so you visit through a private arrangement and meet one of the people involved in making the whisky.

John, Ben, or Trevor may guide you through the repurposed old egg factory and explain how the site now works as a distillery. That unusual setting gives the stop a sense of place. You are not simply standing at a bar tasting finished products. You are seeing a working facility with its own past and purpose.

The tasting includes new make spirit, which is whisky straight from the still before it spends time in a barrel. It will not taste like finished whisky. It can be stronger, sharper, and less rounded, but that is exactly why it is useful. You get to taste the starting point and think about what wood and time will later do.

This stop also includes the chance to blend your own whisky. I consider that one of the strongest features of the experience. Blending asks you to pay attention to aroma, texture, strength, and finish rather than simply deciding if a drink is pleasant. You create a personal mix and leave with a clearer understanding of why whisky is not just one fixed flavor.

The two-hour slot gives Hobart Whisky more room than the other stops. That is important because the real value is in the conversation. You can ask about the still, the spirit, the ageing process, and the choices behind the final bottle. The exact tasting sequence may change, so avoid arriving with a rigid expectation of specific labels.

Killara Distillery and Kristy Lark’s local connection

Killara Distillery is one of the newer producers on this route. Owner Kristy Lark comes from local distilling heritage, and you meet her or members of her distilling team during the visit.

You are greeted with a lavender gin or another drink, depending on what is being served. That opening taste gives the stop a different mood from Hobart Whisky. Instead of focusing mainly on whisky at the end of a long production process, Killara lets you see how a newer distillery presents its wider spirit range.

The one-hour visit is short but purposeful. You can talk with Kristy and the team, taste their products, and compare their approach with Spring Bay and Hobart Whisky. Those comparisons are one of the best reasons to visit three producers in one day. You see that Tasmanian distilling is not one uniform style.

The timing also keeps the experience from becoming too long. Six hours of tasting can be tiring, especially if everyone in your group has different drinking habits. Killara’s shorter stop gives you another point of view without adding a full extra tour.

Food that makes the tastings easier

Food is not an afterthought here. The day includes brunch-style cheese, biscuits, and chocolates, followed by catered lunch served as individual portions.

The morning cheese is especially useful before the tastings begin. A small food pairing can also help you notice how salt, cream, sweetness, and texture affect a spirit. I would still eat a proper breakfast before pickup, since cheese and biscuits may not be enough for everyone until lunch.

Lunch is served in a rustic distillery loft. That setting fits the tone of the day better than a formal restaurant would. You can pause, eat, and talk about the tastings in a working craft setting, surrounded by the kind of atmosphere that makes the stop feel connected to the producers.

The information supplied does not give a set lunch menu. If you have allergies, dietary needs, or strong dislikes, ask the provider before booking. The lunch is included, but individual serves do not necessarily mean every special diet is automatically covered.

What the private format changes

A private tour is valuable here because distilling involves questions. You may want to ask why one spirit is clear and another has colour, how new make changes in wood, or why a gin tastes floral while another is dry and herbal.

With only your group taking part, the guide can spend more time on the interests of your party. A group of whisky fans can focus on maturation and blending. A mixed group can give more attention to gin, vodka, rum, and liqueurs.

The private format also lets you avoid the social pressure of a large tasting room. You can take notes, ask basic questions, or admit that you do not know the difference between a spirit category and a production method. That said, private does not mean unlimited time. The day still follows a six-hour schedule, and three venues require steady movement.

One caution: the price is high. At $860.69 per person, the cost needs to be measured against what is included: private guiding, access to three distilleries, tastings, morning food, lunch, and the whisky blending activity. It is better value for a small group that would otherwise arrange several private visits separately. It is harder to justify if you mainly want to buy a bottle and sample one or two products.

A useful way to taste through the day

You do not need to be a whisky expert to enjoy this tour. Start by noticing simple things: smell, sweetness, heat, fruit, spice, smoke, and how long the taste remains.

At Spring Bay, compare the different spirit categories rather than trying to rank every sample. At Hobart Whisky, pay attention to the new make spirit and think about how it differs from aged whisky. During your own blend, change only one element at a time if the guide allows it, so you can notice what each part contributes.

At Killara, compare the lavender gin or other opening drink with what you tasted earlier. Tasmanian distilleries may share a regional setting, but their products can have very different personalities.

You should also pace yourself. Alcoholic drinks are included at all venues, but you do not need to finish every sample. Eat the provided food, use the lunch break, and tell the guide if you want to slow down. The aim is to understand the spirits, not to treat the day as a drinking contest.

Who will get the most from this tour

This experience suits you best if you want access rather than a standard tasting-room visit. It is a strong choice for a private celebration, a group of whisky enthusiasts, or anyone curious about how small distilleries work.

You do not need specialist knowledge. The owners and distillers are central to the experience, and the private setting gives you room to ask questions without worrying about keeping up with a large group.

It may be less suitable if you want a scenic sightseeing day with many outdoor stops. The focus is on distilleries, food, conversation, and tasting. It is also not the best match for someone who does not drink alcohol, since the included experience is built around gin, whisky, vodka, rum, and liqueurs.

Most people can participate, and service animals are allowed. The tour is near public transportation, but pickup is offered, which may be more practical after a full day of tastings. Confirm the pickup area and transport plan when you book.

What the price includes, and what it does not

The $860.69 per-person price includes alcoholic beverages at all three venues, the cheese, biscuits and chocolates, catered lunch, admission, and the private format.

Bottle purchases are extra. That is worth remembering because a distillery visit can make it tempting to buy something at every stop. Set a bottle budget before you leave, especially if you are visiting with several people.

The price also reflects access that ordinary visitors cannot easily arrange, particularly at Hobart Whisky. If that private visit and the whisky blending session are the main attractions for you, the cost may feel more reasonable. If your priority is simply tasting local spirits, you may find the price harder to defend.

Free cancellation is available if you cancel at least 24 hours before the 10:00 am start. Changes or cancellations inside that window are not accepted for a refund, so keep the timing in mind when making plans.

Should you book it?

Book this tour if you want a serious, small-group introduction to Tasmanian distilling and value personal contact with owners and distillers. The private Hobart Whisky visit, new make tasting, and create-your-own blend give it more substance than a basic tasting circuit.

I would be more cautious if you are price-sensitive, do not drink much, or want a broader Hobart day with scenery and sightseeing. For the right group, the cost buys access, food, and a useful look at how spirits move from still to bottle. For everyone else, the six-hour commitment and high price may be more than you need.

FAQ

Where does the tour begin?

The tour begins in Hobart at 10:00 am. Pickup is offered, but the supplied details do not specify the pickup area.

How long does the experience last?

The tour lasts approximately six hours.

Which distilleries do you visit?

You visit Spring Bay Distillery in Cambridge, Hobart Whisky, and Killara Distillery.

Is Hobart Whisky open to the public?

No. Hobart Whisky is not open to the public, so this tour provides a private behind-the-scenes visit.

Can I meet the distillers?

At Spring Bay Distillery, owners Susanne and Cam share their story. At Hobart Whisky, John, Ben, or Trevor may guide you through the site. At Killara Distillery, you meet owner Kristy Lark or members of her distilling team.

What drinks are included?

Alcoholic beverages include gin, whisky, vodka, rum, and liqueurs at the venues.

Is food included?

Yes. The tour includes cheese, biscuits, chocolates, and catered lunch served as individual portions.

Can I buy bottles during the tour?

Yes, bottle purchases are possible at the distilleries, but they are not included in the tour price.

Is the tour private?

Yes. Only your group participates in the activity.

What is the cancellation policy?

You can cancel at least 24 hours before the start time for a full refund. Cancellations or changes made less than 24 hours before the start time are not accepted for a refund.