As a follow-on from previous Think Tasmania articles regarding Tasmanian whisky, I paid a visit to Knapp Lewer Contracting, the Hobart engineering company that manufactures pot stills and associated equipment for commercial whisky makers. Knapp Lewer Contracting: Unique Engineering in Hobart by Roger Findlay I have acquired experience of “cold calling” and how to gain access to workshops. In readiness, I had my hi-viz vest, safety specs, hearing protection and hard hat in the car as well as an official looking name tag that would probably get me into the press box at the MCG without question! Knapp Lewer Contracting proved me wrong! I presented myself to the ladies at the reception desk in what turned out to be a completely different entity but they were able to contact my man who was working the other side of locked doors at the top of a flight of stairs. Meeting the Maker: Peter Bailly I had no idea what to expect as I climbed the stairs; and when I entered the room I could see no signs of life until from behind a cabinet appeared a gentleman who shyly introduced himself as Peter Bailly. Without hesitation, I explained the reason for my visit and he proceeded to show me drawings and pictures of pot stills that he’d produced. The manufacture of stills is only a minor part of the...Read More
Author: Roger Findlay
For those of you that follow my ramblings on Think Tasmania, you will know that wherever there’s a rabbit pie or a plate of liver and onions or a pint of Guinness involved then I’ll be there! On previous visits to Tasmania I’ve discovered a product that uses a sustainable Australian resource that is marketed at the right price. I found the treasure in Coles at Devonport. For around five dollars a pack, I could buy meat so lean that I left the store with a tick of approval. Lenah Game Meats: Possum and Wallaby by Roger Findlay Wallaby mince...Read More
by Roger Findlay I have long been intrigued by the tasting notes of those that know their drop and the way distiller Casey Overeem describes his Single Cask, Single Malt Whisky – Port Matured 43% is no exception: On the Eye: deep gold & brassy On the Nose: moderately intense aromatics, fruit chocolates, caramel, butterscotch, Turkish delight, crème brule, plum pudding rum soaked raisins, hint of cider On the Palate: creamy texture, sweet and delicately spicy, fruitcake, caramel, liquorice & sweet malt I’m using my imagination now and see the deep gold twirling in my favourite glass. My nose...Read More
It was Burns Night and I was enjoying a drop of Dalwhinnie without ice and water. Carried away by the vapours, my imagination conjured the idea of an article to promote the lesser known distilleries in Tasmania and the wonderful products they are making. Let’s start with William McHenry & Sons Distillery in Port Arthur, the most southern whisky producers in Australia. William McHenry & Sons Distillery by Roger Findlay Most readers will be aware of the prominent Tasmanian whiskies: Lark, Sullivans Cove, Nant and Hellyers Road. When I enter Dan Murphy’s I am sub-consciously aware of the Tasmanian...Read More
For the year 2013, the CWA has chosen Morocco as the country for study. Right up my street but I’m a man and excluded from membership at present. Not to be deterred, I have aligned myself with the Pungenna people from the lower eastern region of Tasmania. It’s been a worrying time of late to these friends of mine with the rampant fires causing so much heartache down Dunalley way. Judith McDonald has assured me that they were unscathed and that the craft projects are going ahead as normal. Tasmanian Aborigines: Lots to Learn by Roger Findlay After just...Read More
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