The Story

Launceston Distillery operates out of the historic Hangar 17 at Launceston Airport, once home to Australian National Airways and Ansett. It was founded in 2015 and bankrolled by a partnership between two architects and three chemists. The distillery has always been a labour of love for the team (all five of the partners still have day jobs), and has helped to establish the north of the state as a noted area for whisky production, following on from stalwarts Hellyers Road, and joining newcomers like Adams Distillery and Corra Linn.

Being based in an airport hangar obviously killed any chance of running with the clean air, idyllic rural image Tassie marketers love to brag about. Instead, Launceston Distillery has developed its own unique style, particularly in the whisky they create.

Distiller Chris Condon is the man most responsible for Launceston’s whisky identity. He’s one of the most well-liked and respected distillers in Tassie, and brings a calm, meticulous approach to his task – no doubt influenced by his early years working in the pharmaceutical industry. Condon first entered the booze industry as a brewing team leader at James Boag’s Brewery. He then became the first distiller at Nant, and you certainly feel that influence in Launceston single malts.

Condon’s whisky moved away from the heavy malt-driven style favoured by Australian producers who started up in the 90s and early 2000s. Launceston is more elegant and restrained. Similar to Nant, Launceston’s two stills (Knapp Lewer-built) have bulbs at the base of the neck to aid reflux – it’s just one of the elements that has helped to create a cleaner, fruitier, more floral style.

It’s also one of the team’s notable achievements. In the past, Tasmanian single malt was at risk of becoming a bit homogeneous, with very similar malt and yeast profiles, still shapes and maturation programs across the industry. Condon has, thankfully, steered his whisky in a different direction, aiming to produce a gentle, more broadly accessible style: less Glenfarclas, Glendronach, Talisker, more Miltonduff, Linkwood, Glen Moray.

The first whisky was released in July 2018, an apera-matured expression, followed by a tawny cask bottling. These were later added to with a Bourbon cask expression rounding off the core range – the tawny and Bourbon bottlings are now also available at cask strength. Other limited releases have included a muscat finish for The Whisky Club and a Launceston peated malt hit the market in June 2020.

The distillery also hopes to get a full distillery bar up-and-running in future, which will be particularly notable as it’s located only a 10 minute walk to the airport terminal.