Jun 25, 2021
Tasmania's remote location, the unpolluted air, soft, pure water and the exceptional locally-grown barley are helping distilleries make their mark in the world whisky market.
In this episode of ExtraVirgin Food &
Travel, we talk to master distiller Bill McHenry of McHenry Distillery in
southern Tasmania about the process of getting the legendary spirit
from grain to glass - from barrel-aging to food matching, ice or
no-ice, Tasmanian terroir as well as Bill's ongoing search for a
local peat bog. So pour yourself a dram, settle in and have a
listen. Slåinte!