Old Kempton Distillery is set to celebrate its 10 year anniversary, as Tasmania reaches in its own milestone of 30 years of distilling.
The board, staff and long-term supporters will come together in celebration of 10 years of distilling and the official opening of its new distillery building on 3 December.
The company, which first commenced operations in 2012 in the Derwent Valley, made the move to the historic town of Kempton in 2015. With its new home came the adoption of a new name: Old Kempton Distillery.
Set 40 minutes out of Hobart, the distillery is located in an 1840’s colonial inn known as Dysart House. The convict brick stables, once home to 22 horses, is now used as the bond store. The front rooms of the heritage listed house have been restored offering an engaging cellar door and café experience for customers.
Bill Lark, co-founder and director of Old Kempton Distillery, reflected on the history and growth of the distillery.
“Along with Lyn Lark, James Reid and Amelia Hope, we started what was going to be a small craft distillery,” he said.
“Over time, the distillery attracted a few passionate friends who shared our vision. They were welcomed into our family bringing expertise and enthusiasm guiding OKD to what it is today. We are also fortunate to have a wonderful support team to facilitate OKD’s commitment to becoming a true artisan distillery.”
The major milestone will be a ‘spirited’ affair with a limited 10th anniversary whisky release, birthday cake and a silent auction with proceeds going to local Kempton charities.
Rob Tyson, Head Distiller, talked about the special whisky.
“This release marries together spirit distilled at both our original site on the Plenty Highway and our new home at Dysart House,” he said.
“Whist our location has changed, the delicate fruit and malt driven spirit that we produce has been consistent across our sites and is central to the style of whisky we produce.”
As the distillery celebrates it is looking to the future as guests help fill a legacy cask. Taking close to 10 years to fully mature the cask may be ready for the distiller’s 20th birthday.
