The distillery uses a hand-crafted, traditional process from barley to bottle, with all operations conducted on site. Production commenced in October 2015 using our mash tun and the two copper stills which were manufactured by Australia’s leading Still-Maker, Peter Bailly of Knapp Lewer Engineering in Hobart.
Peter and Chris Condon have designed Hangar 17’s distinctive stills which incorporate large ‘reflux’ balls into the necks. Reflux is the process whereby the swirling vapours interact with the copper and condense back into liquid for further distillation and refinement. Our stills will ensure a particularly elegant spirit is produced. The distillery also is equipped with a mash tun and stainless steel fermenters. The mash tun was also produced by Peter Bailly.
Our casks are predominantly American Oak (ex bourbon) and French Oak (ex port or sherry) and are maturing in our bond store in the hangar. Our flagship product will be Tasmanian Single Malt – we will not compromise the quality, as such, the hand crafted single malt will be produced exclusively from Tasmanian malted barley. We are confident our whisky will enhance the excellent reputation of Tasmanian whisky worldwide.
Take a look at the time lapse of the distillery being assembled:
Since late 2015 we have been steadily filling small 20 L casks, (which will mature in 2 to 2.5 years) and 100 L casks, (which will mature in about 5 years).
Our casks previously held Tawny (Australian Port), Apera (Australian Sherry) or Bourbon.
Our first release of whisky from Apera casks is expected in June 2018, followed soon after by whisky from Tawny casks. The first whisky from bourbon casks will then follow later in 2018.