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Tassie whisky top shelf

“Every (whisky producer) in Tasmania is doing it from the heart rather than from the head,” Mr Maguire said.

“None of us are mass producers, we’re all small, boutique, hand-crafted and we’re all doing it with quality in mind rather than volume.”

He said when he first started attending whisky festivals in Europe a few years ago, people would walk past as soon as they saw the Australian flag as there was a perception that only Scotland and Ireland could produce quality whisky.

“Now people come straight up to us,” Mr Maguire said.

Article by Sally Glaetzer
Courtesy of The Mercury
http://www.themercury.com.au/article/2011/09/20/262651_food-wine.html