#DISTILLER #OWNER #TASMANIA
THE VOICE OF SHEEPS WHEY GIN & VODKA
Meet Ryan Hartshorn, frustrated sheep cheese monger and Tasmanian turned super excited distiller of some very unique Gin and Vodka. He explains that his desire to diversify into Sheep’s Whey spirits was as a result of just being ‘over’ making a boutique line of cheeses. Albeit, that’s the family business. We’re all familiar with squeezing blood from a stone, but milk from a sheep tits has to grow old pretty fast we imagine.
To diminish the monotony of the cheese making and delivery Tassie’s latest booze export, Ryan opted for buying a still and turning his hand to spirits. Very Small batches of Gin and Vodka come off the hand made factory floor, 17-24 bottles for each batch depending on bottle size. Each bottle is hand sprayed black and the label hand written and signed by Ryan Hartshorn himself.
Besides the Juniper, his aim with this Gin was to only use Tasmanian native botanicals. He discovered some very impressive native berries, leaves and seeds however they could only be wild harvested which meant they could not get enough quantity to make it practical enough for an ongoing production. Still, he’s used some Tasmanian native botanicals and now broadened the list to only Australian native botanicals (plus the Juniper).
“All of my botanicals are vapour infused which is a technique not used too often with Australian Gins. Vapour infusion (as opposed to steeped) will give the Gin a much more delicate and subtle bouquet. My Gin is designed to smell beautiful. There will be delicate petal and citrus aromas with a hint of freshly cut hay.”
Ryan explained. http://grandvewe.com.au/hartshorn-distillery/
Anyone wanting a tasting, stock your back bar or just admire the hand crafted bottle work, hit up Mauro Ribeiro | Cerbaco | Mob. 0406808915