Three distilleries, one guided day, and a whisky blend. This private Tasmanian tour from Hobart is built for people who like their tastings with context, from the first sip of new make spirit to a behind-the-scenes look at how whisky gets made. I love the hands-on access you get with owners and distillers at each stop, and I also love that you’ll blend your own whisky, so you’re not just tasting—you’re creating a personal spirit story. The one drawback is the price is steep, and the day leans hard into alcohol, so if you’re not up for repeated tastings, it may feel like a lot.

I also liked the way the day is paced: you start with morning tea (including award-winning local cheeses), you get a proper lunch in a distillery setting, and then you finish still in a good mood instead of sugar-and-sips exhaustion. Our guide, Lee, kept things professional and low-stress, and he could answer anything—from distilling details to the broader Tassie story.

Key things to know before you go

• Private, small-group feel: only your group joins the day, with pick-up offered from Hobart.
• A real distillery mix: Spring Bay, Hobart Whisky, and Killara—each with a different style and vibe.
• You’ll taste across spirits: gin, whisky, vodka, rum, and liqueurs at the venues.
• Hands-on whisky blending: you create a personalised blend, not just a flight of samples.
• Food isn’t an afterthought: morning tea with cheeses and a catered lunch in a distillery loft.
• Bottle buying is on you: purchases from the distillery aren’t included.

A 6-hour private distillery route from Hobart

This is a six-hour private day tour starting at 10:00am, designed so you don’t spend the morning half lost in traffic planning. Pickup is offered, and the route keeps you moving between three distilleries rather than bouncing around a long list of stops.

Because it’s private, you get that better rhythm: you can ask questions without the whole group waiting on you, and the guide can pace tastings in a way that fits your group. There’s also group discount potential if you’re booking with more people, which can make the cost feel less painful than it first looks.

The trade-off is obvious but worth saying: this is a full, structured day. You’re signing up for tastings at multiple venues, plus a blending activity, so it’s not the kind of tour where you can wander off and disappear for an hour.

Morning tea with award-winning Tasmanian cheeses

Before you touch spirits, you get a morning tea spread with brunch items like cheese, plus biscuits and chocolates. It’s a smart start because it gives your palate something stable to work with—salt, fat, and texture help keep whisky and gin from tasting sharp or one-note.

This part also sets the tone for the day. Instead of jumping straight into a “drink and rush” schedule, you ease in. If you’re the kind of person who likes to understand what you’re tasting, that food-based start helps your brain stay switched on.

Spring Bay Distillery in Cambridge: owners, new make tastings, and how it all starts

Your first stop is Spring Bay Distillery in Cambridge (not far from Hobart). This is where the day builds momentum, because this is the location where you’re set up with context before you move onto the more behind-the-scenes side of whisky production.

You’ll meet people connected to the operation—owners Susanne and Cam share their story before tastings begin. That matters. When owners talk about why they do things a certain way, you tend to taste with more intention. You’re not only learning what’s in the glass, you’re picking up the choices behind the spirit.

You’ll also do spirit tastings here, including new make spirit straight from the still (fresh, early-stage spirit rather than long-aged whisky). That’s one of the most interesting moments of the whole day. New make tastes different from what most people expect from whisky—think less mellow, more raw character, and a clearer sense of grain and distillation style.

One consideration: this is the first tasting stop of the day. If you’re not used to spirits, start slow. Even if you’re excited, the best approach is small sips and steady comparisons rather than big gulps.

Hobart Whisky: the repurposed Egg Factory and meeting distillers face-to-face

Next comes Hobart Whisky, and this is the stop with the strongest behind-the-scenes feel. Unlike the more public-facing distilleries, this one is not open to the public, so you’re getting access that most people don’t.

The location is the repurposed old Egg Factory, and your time here is longer—around two hours—which means you don’t just get a quick “look around then taste.” You meet the distillers in person, and they talk you through what you’re seeing and tasting.

Depending on the day, you’ll hear from distillers John, Ben, or Trevor. That’s a nice detail because it signals this isn’t scripted to the point of feeling generic. You’re getting real voices connected to production.

Here’s another highlight: you get a fleeting glimpse of whisky before it begins its transformation. In practical terms, it helps you understand that whisky isn’t one thing—it’s a process. The day starts to make more sense when you can connect your tasting with the stage it comes from.

You might also get experiences like seeing whisky being made and tasting from barrels, since some days include barrel-style tastings. Even if the exact presentation varies slightly, the core value stays the same: this is production-focused, and you come away with a clearer picture of how spirit becomes whisky.

Killara Distillery with Kristy Lark: lavender gin welcome and a newer scene

Your third stop is Killara Distillery, one of the newer names on the Tasmanian distilling scene. Owner Kristy Lark brings the story here, including her local distilling heritage and the personality behind the brand.

This stop is about one hour, and it’s a good length—enough time for conversation and tastings without dragging the day into the “everything feels samey” zone.

You’ll be greeted with a pour to start—often a Lavender Gin or another option depending on what’s being offered that day. Even when you’re not a gin fanatic, lavender and herbal notes can be a great palate reset after whisky-heavy tastings.

Killara also gives you variety: by pairing it with Spring Bay and Hobart Whisky earlier, you get a fuller sense of Tasmania’s range. That’s the practical payoff. You’re more likely to leave knowing what you enjoy, rather than just remembering a “big tasting day.”

Blending your own whisky: creating a personalised spirit story

One of the best parts of this tour is the hands-on whisky blending session. You’re not just tasting multiple spirits—you’re becoming a creator.

You’ll blend your own whisky, building something that reflects your preferences. For me, this is where the day stops being entertainment and starts being a skill-and-memory experience. Even if you don’t know the “rules” of blending, the activity trains your palate to think in structure: balance, sweetness, spice, and finish.

The tour description frames it as a personalised spirit story, and that’s exactly how it feels. You’ll be able to talk about what you chose and why, and that’s a lot more satisfying than saying you attended a tasting flight.

Practical tip: go into blending without trying to chase the strongest flavour. The best blends usually come from balance, not maximum punch.

Lunch in a rustic distillery loft: what food does for your taste buds

By the time lunch arrives, you’ve already had multiple samples, so the meal needs to do more than “fill space.” Here, lunch is catered and served individually, and it happens in a rustic distillery loft setting.

The best thing about this lunch setup is the atmosphere. You’re eating surrounded by the aromas and the working distillery vibe, so the day feels connected rather than chopped into separate blocks. It’s also a genuine reset. Tastings can blur together fast, and food helps your palate recalibrate.

If you’re someone who likes to take notes while tasting, lunch is the moment to do it. Write down what you liked, what you found too sharp, and what you’d order again. That simple step makes the rest of the day feel purposeful, not just busy.

Tastings across gin, whisky, vodka, rum, and liqueurs

Alcohol is included at all venues—gin, whisky, vodka, rum, and liqueurs—so expect a full menu rather than a single-spirits focus. This is great if you like variety, but it also means you should plan your pace.

A good way to enjoy this kind of day is to think in categories, not in random sips. For example:

• Compare spirits with similar flavour families first (gin to gin, liqueur to liqueur).
• Then do the bigger contrast (whisky against a liqueur pour).
• If you get stuck, ask the guide for a pairing suggestion based on what you already liked.

You’ll also have the option to buy bottles later—bottle purchases aren’t included. That matters because it keeps the day flexible: you can enjoy the tastings without feeling pressured to commit immediately.

Price and logistics: is $860.69 per person worth it?

At $860.69 per person, this isn’t an impulse purchase. It’s priced like a premium private day, and you should judge value based on what you don’t get on cheaper group tours: access, time, and the chance to meet distillers and owners in a relaxed setting.

Here’s what you’re paying for in practical terms:

• Private format so your group gets the guide’s attention.
• Multiple distilleries in one run, including the restricted-access Hobart Whisky stop.
• Hands-on blending, which turns the day into a participatory experience.
• Food built in: morning tea with cheeses plus a catered lunch.
• Lots of included pours across several spirit types.

If you’re a couple or a small group who really wants the “people behind the bottle” side of distilling, the price can make sense. If you’re mainly looking for a casual afternoon tasting with minimal structure, you’ll likely get more satisfaction by choosing a cheaper, more general tour.

Also keep in mind: the day runs about six hours, and the time is structured. You’re not paying just for the liquid—you’re paying for the full guided flow.

Who this tour suits best (and who should think twice)

This tour is a strong match if you:

• enjoy craft alcohol and want to understand how it’s made
• like asking questions and getting direct answers
• want a private day that includes both tastings and food
• are the type who will actually enjoy blending your own whisky

It’s less ideal if you:

• don’t drink much or get tired quickly from repeated alcohol tastings
• want a casual “see a few spots” sightseeing day
• prefer unguided wandering with lots of flexibility

The tour says most travellers can participate, and service animals are allowed, which is helpful. Still, it’s a full schedule with tastings baked in, so plan around that reality.

Should you book the Private Tassie Distillery Tour?

I’d book it if you want a distillery day that feels personal, structured, and production-minded. The combination of meeting people (including Hobart Whisky’s distillers at the repurposed Egg Factory), tasting new make spirit, and then doing your own whisky blend is a standout mix. The day also earns points with food: morning tea with cheeses and lunch in a distillery loft keep the whole experience from feeling like nonstop sampling.

If the price makes you pause, be honest about what you’re chasing. This isn’t a bargain tasting; it’s a premium private distilling day. If that’s your style—go for it. If you’d rather spend less and taste less, you might find better value elsewhere.

FAQ

What time does the tour start and how long is it?

The tour starts at 10:00am and runs for about 6 hours.

What distilleries are visited?

You’ll visit Spring Bay Distillery, Hobart Whisky, and Killara Distillery.

Is pickup included?

Pickup is offered.

What’s included in the price?

Alcoholic beverages are included at all venues (gin, whisky, vodka, rum and liqueurs), along with morning tea items and a catered lunch with individual serves.

Can I buy bottles during the tour?

Bottle purchases from the distilleries are not included.

What is the cancellation policy?

You can cancel up to 24 hours in advance for a full refund.