Launceston Distillery
Tasmania's Tamar Valley whisky. Heritage 1881 Victorian Italianate building. Heavily wine-barrel influenced (Pinot Noir, Chardonnay). Won Best World Single Malt Whisky 2022 (WBWWA). Forsyths copper pot stills.
In the heart of Launceston, where the North Esk and South Esk rivers converge to birth the Tamar, an 1881 Victorian Italianate building holds court over Tasmania's whisky renaissance. Its ornate stonework and arched windows have witnessed the city's transformation from colonial outpost to modern gateway, but nothing quite like what Chris and Rebecca Condon began within its walls in 2015.
The Tamar Valley stretches beyond the distillery doors, a patchwork of vineyards and farmland that speaks to the land's agricultural soul. This is wine country first, whisky country by bold choice. The same spring water that feeds the valley's celebrated vineyards flows into Launceston Distillery's copper pot stills—Forsyths-built vessels that gleam like burnished gold against the heritage building's weathered brick.
Here, whisky-making becomes an act of terroir translation. The Condons understood what the valley offered: not just pristine water, but a universe of wine barrels seasoned by Pinot Noir and Chardonnay. In a young whisky nation still writing its own rules, they chose to let Tasmania's wine heritage speak through their spirit. The decision proved prescient—their whisky claimed Best World Single Malt at the World Whisky Awards in 2022, a validation that echoed across the Tamar and beyond.
The stillhouse hums with quiet purpose, steam rising from copper domes while outside, the valley's vineyards mark the seasons. This is Australian whisky at its most distinctly Tasmanian—shaped not by Highland heather or Kentucky limestone, but by the clean air that sweeps across Bass Strait and the wine-soaked oak that defines the island's liquid landscape.
In the building's Victorian bones and the valley's wine-rich soil, the Condons found something uniquely their own. Each batch carries the Tamar's signature—spring water filtered through ancient rock, spirit kissed by wine barrel wisdom, and the unmistakable confidence of a young whisky nation that has learned to trust its own terroir. The heritage building stands as both anchor and ambition, testament to how swiftly excellence can take root when vision meets place.
The Launceston Distillery house style
Across 3 expressions, the house leans sweet, spice and dark fruit. Smoke spans the whole map — from unpeated to heavily peated.
Every bottling has its own flavour fingerprint — open any expression below to see its shape.
Derived from AI-assisted flavour profiles, still being refined.
How it's made
- Founded
- 2015
- Owner
- Chris and Rebecca Condon
- Status
- Active
- Water Source
- Tamar Valley spring water
- Stills
- 2
- Production Capacity
- 100,000 LPA
3 bottles in the library
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