Tasmanian Water

Tasmania is often celebrated for its whisky, its food, and its wild beauty.

Tasmanian water is clean, soft, and naturally balanced, and is the lifeblood of the island’s distilleries, breweries, and farms.

Why is Tasmanian water so pristine?

Tasmania’s water begins high in the island’s rugged wilderness.

Rainfall from the Southern Ocean is among the cleanest in the world, carried across thousands of kilometres of open sea.

That rain feeds glacial lakes, mountain springs, and deep aquifers, flowing through mineral-rich soils and ancient dolerite rock.

With roughly 40% of the island protected as national park or World Heritage area, Tasmania’s waterways are shielded from pollution and heavy industry.

This creates water that is exceptionally soft, low in dissolved minerals, and perfectly suited for distillation and brewing.

How does Tasmanian water impact our Tasmanian single malt whisky?

Water plays a role in every stage of whisky making from watering our barely, to mashing and fermentation and then in distillation and cask reduction.

Tasmania’s water allows our distillers to:

Achieve clean fermentation with expressive yeast character.

Draw out pure malt flavour during mashing.

Produce a smooth, refined spirit with no mineral interference.

Gently dilute whisky to bottling strength without harshness.

The result is a spirit known for its clarity, balance, and silky mouthfeel — a hallmark of Tasmanian whisky.

Tasmanian water is some of the purest and softest in the world — drawn from rain, rivers, and mountain springs untouched by pollution.
It gives Tasmanian whisky its clarity, smoothness, and natural balance.