The love and dedication that is found in every bottle of Hellfire Vodka can be traced right back to the day our first potato was planted. Our farmers pride themselves on the produce they grow, only providing the finest ingredients so that we can produce the most premium vodka.
We use locally sourced water from the most pristine environmental conditions the world has to offer; ultimately providing you with elegant smooth hand-crafted vodka straight from the paddock to the bottle.
Our gins are a product of the pristine local water and the finest botanicals we can source. These high quality spirits reflect the same passion for quality and care that influences everything produced here. Hellfire’s London Gin has bold juniper notes balanced with sweet orange and fresh coriander. Complement with tonic and lime for a refreshing drink or use as the base for a classic martini.
Our take on the Italian after-dinner drink reflects the passion for purity that infuses everything we do at Hellfire. Lemons are sourced locally and then soaked for 3 months to produce a smooth and refreshing liqueur without bitterness. The low alcohol volume means it can be enjoyed neat over ice allowing the quality of the original ingredients to shine.
Sloes are the autumnal fruit of the blackthorn tree which grows wild in Tasmania. The berries are foraged from rural hedgerows and thickets, and then macerated in our quality gin for over four months. This draws out the intense colour and bright, ripe flavours of strawberry and orange, with hints of sweetened citrus and spice. Best served chilled over ice as an aperitif.
Can’t decide what to buy? Why not purchase our gift pack and enjoy a bottle each of our Potato Vodka, London Dry Gin and Limoncello Liqueur. Pack includes 3 x 350ml. When selecting quantity, 1 bottle = 1 pack.
Our distillery overlooks Hellfire Bluff, a rocky outcrop above Marion Bay in Tasmania — one of the world’s last remaining wild and remote regions. The Bluff gets its name from the unusual colour of its sandstone cliffs.
Marion Bay alternates between glass-like stillness and angry white-caps depending on the moods of the fickle island weather. Its namesake Marion du Fresne, a Breton navigator, landed in March 1772 and declared the land “good and abundant” due to the large number of crayfish, lobsters and oysters.
Tasmania’s fertile land and clean air made it an obvious place to start a farm and raise a family. The farm provides potatoes for our vodka – one of the last vodka's worldwide still using this old method. And we source quality ingredients locally wherever we can for our other spirits.
While the farm is our bread and butter, the distillery is our labour of love and we give it the careful dedication you need to make really good stuff.