Tasmania

Prop yourself up at the bar for some of Hobart's best cocktails including the staples and some of those that have been forgotten.

At Southern Wild Distillery in Devonport, food scientist turned distiller, George Burgess, takes you from the mountain to the meadows to the sea. Dasher + Fisher gins are named after two wild rivers that run from the snowmelt of Cradle Mountain. Let George take you on a flavour meander (by appointment), right where he makes the gin. Find out what producers he calls on to blend with his signature wakame, lavender and native pepperberry. Stay on for cocktails! Perhaps a gin mimosa starring Mountain Gin, Devil’s Corner sparkling and Spreyton Fresh orange juice?

Tucked away from the bustle of Salamanca, Society offers Hobart’s largest most extensive spirit library. Gin tastings platters highlight award-winning gin makers from around the island — each gin comes with a unique garnish designed to highlight key botanicals. All served up with house-made Tassie tonic.

In one of the few places in the world where whisky is still made the old-fashioned way, it’s the people that make Tasmanian whisky special. Pure water running off mountains is ideal for producing fine whisky. Just like in the 1830s, Tasmanian whisky is handcrafted slowly in copper stills, matured in small barrels and hand bottled by whisky lovers, for whisky lovers, worldwide.

Some of Tasmania’s prettiest towns sit on this coastal edge, and so do a bumper crop of wineries. Sample and purchase direct from the producer at the North West vineyards.

Vineyards are closer to Hobart than any other capital city, including the Derwent Valley, Coal River Valley and the Huon and Channel wine growing areas.

Tasmania’s east coast is picture-perfect. White sand beaches and open turquoise horizons. But it’s also a gourmet food bowl bursting with the best local fare matched with wines produced from the East Coast Wine Route’s boutique vineyards.