Three distilleries and a whisky blend in one day. This private Tasmanian spirits tour is built around real access: meeting distillers, tasting “new make” spirit, and ending with a lunch that sits right inside the craft world. It’s a straightforward, hands-on way to understand how Tasmania turns grain into gin and whisky into something that’s earned its reputation.

What I like most is the people factor. You’re not just walking past machinery—you’re chatting with the owners and distillers, including Susanne and Cam at Spring Bay, Kristy Lark at Killara, and the Hobart Whisky team (John, Ben, or Trevor). I also love how the day doesn’t revolve around alcohol alone. The morning tea with local cheeses and the rustic distillery-loft lunch keep the pace friendly, even when tastings are flowing.

The main drawback is the price. At $860.69 per person, it’s not a casual add-on. It’s best when you want a true private, guided day and you’re the sort of person who actually enjoys tasting and asking questions.

Key highlights worth circling

• Behind-the-scenes access at Hobart Whisky (not open to the public)
• Hands-on whisky blending, so you create your own personalised spirit profile
• Meet the makers in person, including Susanne and Cam, Kristy Lark, and Hobart Whisky’s distillers (John, Ben, or Trevor)
• Food built into the schedule: morning tea with cheeses and a distillery-loft lunch
• All tastings included across gin, whisky, vodka, rum, and liqueurs at every venue

A private spirits day trip from Hobart (10am to about 6 hours)

This is a private tour, meaning it’s only your group in the vehicle and on the visits. For many people, that’s the whole point: you can ask questions without feeling rushed, and you get a smoother flow between locations.

You start at 10:00am and plan on roughly six hours total. That timing matters. It’s long enough to do three distilleries properly, taste multiple styles, and still have a proper meal. It’s not so long that you feel cooked by mid-afternoon.

Pickup is offered, which is a big deal on a day like this. You’ll be sampling alcohol throughout the route, so you want an easy, stress-free start. You also get a mobile ticket, which is the kind of practical detail that saves time.

One more note: the tour is centered on spirits, not scenic stops. If you’re expecting a drive-by of Tasmania’s big postcard views, this isn’t that kind of day. Think craft day first, scenery second.

The morning tea start: cheeses, biscuits, and a calm start

The day begins with morning tea—brunch-style cheese, biscuits, and chocolates. It’s a smart move for a tasting itinerary. You get your bearings, you settle in, and you’re not jumping straight into glassware on an empty stomach.

This isn’t just snacks. The tour includes award-winning local cheeses, which sets the tone: Tasmania is proud of its ingredients, not just its alcohol. You’ll likely notice how the cheeseboard frames the flavors you’ll taste later. Salty, creamy, and sharp notes help your palate reset between tastings of gin, rum, and whisky.

The biggest practical win is the pacing. You start with food, then head into distillery visits in an order that keeps momentum without feeling like nonstop standing and drinking.

Stop 1: Spring Bay Distillery in Cambridge with Susanne and Cam

Your first stop is Spring Bay Distillery in Cambridge, not far from Hobart. This is where the tour leans into story and craft, because the people behind the operation are front and center.

You’ll meet owners Susanne and Cam, who share their story before we move into tastings. That matters because their perspective helps you understand what you’re tasting. Without that context, a flight is just a list of flavors. With it, you start picking up why certain choices were made.

This stop is about spirit tastings and getting a feel for the production process. The tour schedule includes about one hour, so it’s not a long museum-style visit. Instead, it’s designed to keep you moving through the tasting set while you still have enough time to ask questions.

What to watch for here: Spring Bay is early in the day, so your palate is fresher. Pay attention to the differences between styles and strengths as you go. It’s the easiest time to learn what you personally like—since later tastings can blur together if you don’t slow down.

Stop 2: Hobart Whisky’s Devil’s Distillery inside the Egg Factory

This is the standout stop for many people because Hobart Whisky isn’t open to the public. That behind-the-scenes access changes the whole feel of the day. You’re not squeezing into general viewing; you’re meeting distillers and getting a guided look at how the operation works.

You’ll also be in a repurposed historic space: the old Egg Factory. The building context matters, because it signals something about the place—Tasmania keeps finding new uses for old infrastructure, and craft industries often grow out of that kind of practical reuse.

The tour is designed around meeting the distillers in person: John, Ben, or Trevor will talk you through what’s happening and what makes their approach different. This is where you’ll get the most “real conversation” energy. Expect Q&A as part of the rhythm, not an afterthought.

You’ll also get two key tasting experiences tied to whisky specifically:

• a chance to sample new make spirit straight from the still
• a brief glimpse of whisky before it begins its full transformation process

That new-make tasting is worth treating like a learning moment. New make tends to show the spirit’s raw character before the wood does its job. When you compare that to the idea of “finished whisky,” you understand why time and barrels matter.

Then there’s the hands-on bit: you become a creator yourself and blend your own whisky. You’re crafting something personalised—your own spirit story based on the choices you make. Even if you’re not a whisky superfan, this part is a fun way to understand blending as a skill, not just a buzzword.

Time-wise, this stop runs about two hours, which gives you breathing room. You’re not just collecting samples—you’re getting guided understanding plus a participatory activity.

Stop 3: Killara Distillery and owner Kristy Lark

The last distillery stop is Killara Distillery, one of the newer names on the Tasmanian scene. The tour highlights owner Kristy Lark, who comes from local distilling heritage. That family-and-local angle can help you see how craft knowledge passes through generations (even as styles evolve).

You’ll meet and chat with Kristy and her distiller team. This part feels more intimate than a larger production tour because the emphasis is conversation and personal stories.

You’re also greeted with a Lavender Gin (or other gin options)—so you’re not just tasting randomly. You’re starting with a flavor cue that sets up the rest of the gin discussion.

This stop is about one hour, so it’s punchy. In a short window, you’ll cover what they’re doing, what’s distinctive about the product, and how the team thinks about flavor. If you like gin, this is the moment to slow down and actually compare expressions. If you don’t love gin, treat this stop as your chance to figure out what style wins you over later in the day.

Lunch in the distillery loft: eating where the aromas hang around

Lunch is served in a rustic distillery loft, which is a setting that turns “meal time” into part of the experience. You’re surrounded by the aromas and atmosphere that fuel Tasmania’s craft community, so even plain food feels connected to what you’re learning.

The tour includes lunch catered for and individually served. That’s a practical upgrade compared with buffet chaos, especially when you’ve been tasting alcohol earlier and you don’t want to deal with long food lines.

This is also where you reset for the final tasting portion. A good meal helps keep your palate from getting numb, which means you’ll enjoy the later tastings more and remember them better.

If you’re planning ahead: bring a good appetite. This isn’t just a snack. It’s a proper lunch that keeps the day comfortable.

Tastings explained: what you’re really learning as you sample

The tour includes alcoholic beverages at all venues—gin, whisky, vodka, rum, and liqueurs. So you’re sampling across categories, not just sticking to one lane.

But the real value is what those tastings teach you about the process. Here’s how the day connects the dots:

• You start with food and palate prep, so you can taste clearly.
• At Spring Bay, you get the story-and-tasting foundation.
• At Hobart Whisky, you get the hands-on understanding of spirit and early whisky character through new make.
• At Killara, you round out the flavor range and learn how a different team approaches its signature style.

That order is practical. Starting with a calmer foundation helps you make better comparisons later.

Also, remember that “included tastings” don’t always mean “unlimited.” The tour is structured and timed, so your goal isn’t to drink as much as possible. Your goal is to notice what you like, ask about why it tastes that way, and keep your own pace in check.

One small tip: you’ll probably end up with a favorite style by the end—maybe gin, maybe whisky, maybe a liqueur. If you want to take something home, the tour allows bottle purchases, but those are not included in the price. Consider buying later in the day if you want to compare your final impressions first.

Price and logistics: is $860.69 per person good value?

At $860.69 per person, this isn’t the cheapest way to do distilleries. But private, fully guided tastings with three distinct distilleries—and behind-the-scenes access at Hobart Whisky—cost money. What you’re paying for is control of the day.

Here’s how the value stacks up in a way that matters:

• Three distilleries in one guided flow, instead of arranging separate visits
• Behind-the-scenes access to Hobart Whisky, which isn’t public
• Hands-on whisky blending, which turns tasting into participation
• Food included (morning tea with cheeses plus lunch)
• Alcohol tastings included across multiple styles

So the question isn’t just the ticket price. It’s whether you’ll actually use what the tour provides: time savings, entry access, guided context, and a structured day you don’t have to plan.

It’s also best for small groups. The description mentions group discounts, which can seriously improve the math if you’re traveling with friends or extended family.

What could make you reconsider? If you mainly care about sightseeing, or if you don’t enjoy tasting multiple spirits, you might feel like the day is spending most of its energy on alcohol-focused learning. In that case, consider a different kind of Tasmanian tour.

Who this tour fits best (and who might find it a mismatch)

I think this tour is a strong fit if you:

• like spirits enough to taste more than one style
• enjoy meeting the people behind the product
• want a guided day with minimal decision-making
• would enjoy the novelty of blending your own whisky

It may be less ideal if you:

• plan to do heavy drinking (the tour is structured; you’ll still need to taste thoughtfully)
• want a day that’s mainly about scenery or outdoor activities
• dislike guided experiences where you’re encouraged to ask questions and engage

One more comfort factor: the tour is private and guided, and it tends to keep a calm rhythm. That means it can work well if you want a relaxed day that still feels special and authentic.

Should you book this private Tassie distillery tour?

If you’re excited by the idea of meeting distillers, tasting new make spirit, and blending your own whisky—yes, I’d book it. This is one of those days where the value comes from access plus instruction, not just from collecting stamps at three locations.

I’d also book it if you want a distillery day that includes real food: morning tea with award-winning cheeses and a distillery-loft lunch. Those meals make the day feel human, not just transactional.

But if your priority is only light sampling, or you’re not particularly into whisky and gin categories, you might be happier spending your money on a broader Tasmanian itinerary. This tour is best when spirits and craft are the point.

FAQ

What time does the tour start?

It starts at 10:00am.

How long is the private tour?

The duration is listed as about 6 hours.

Which distilleries are visited?

You visit Spring Bay Distillery, Hobart Whisky (Devil’s Distillery), and Killara Distillery.

What food and drinks are included?

Morning tea includes cheese, biscuits, and chocolates. Lunch is catered and individually served. Alcoholic beverages at all venues are included (including gin, whisky, vodka, rum, and liqueurs).

Are bottle purchases included in the price?

No. Bottle purchases from the distilleries are not included.

Is pickup available from Hobart?

Pickup is offered.

Is cancellation free?

Free cancellation is available up to 24 hours in advance for a full refund.

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