“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
