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Whisky and vodka flow as Tasmanian farmers embrace spirit of sustainability

Whisky and vodka flow as Tasmanian farmers embrace spirit of sustainability

Posted on 10 July 2018

When it comes to farming, change ensures long-term survival.

That’s the case for two very different Tasmanian farms diversifying into alcohol production, particularly Lawrenny, a historic farm dating back to the 1800s.

Ross Mace has been farming beef on Lawrenny since he bought it 20 years ago, but it’s never been big enough to make a good profit.

“We just wanted to run cattle and fatten cattle, but the property isn’t really big enough to employ staff and to afford staff, so right from a very early stage we looked to diversify and four years ago the idea of whisky distilling became a possibility,” he said.

This whisky lover has embraced the concept with gusto, and is aiming to develop a closed-loop operation where every ingredient that goes into the whisky comes from the farm and every part of the distilling is done on-site.

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