Hillwood Whisky

Hillwood Whisky is one of Tasmania’s lesser-known gems. Located on the banks of the Tamar River, a region dotted with renowned wineries, it was founded by distiller Paul Herron and his triplet sons, Daniel, Joel and Oliver.

The three sons juggle roles at the distillery with other work commitments, but the family’s love of single malt and its attention to detail in every step of the process has helped to create distinctive and nuanced whiskies. Water is drawn from a local glacial spring, barley is milled on site and everything is fermented in a custom-made still designed and built with a local craftsman.

Every Hillwood whisky is matured in a small single cask, sometimes only numbering 30 to 40 bottles per release. Many of the casks hail from Tasmanian wineries and previously housed pinot noir, chardonnay and merlot, while more traditional port, sherry and bourbon casks are also used. Paul Herron’s brother, Brendon, is also a gifted craftsman, and he prepares and coopers many of the casks by hand.

Every Hillwood whisky is bottled with natural colour and without filtration, no doubt contributing to the growing number of awards and accolades these limited expressions continue to receive. Tours can be arranged by appointment.