Hartshorn Distillery - Sheep Whey Vodka
Creamy and sweet nose, with a dried floral undertone. This vodka has hints of wild spice, leather and mineral notes. This vodka is made to drink straight, or in a martini with a few Sicilian olives.
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Each Bottle is hand sprayed black and the label hand written and with Ryan Hartshorn’s (Head distiller) signature
Very Small batches of 80 – 120 bottles for each batch depending on bottle size.
Creamy sweet nose, velvet body with a smooth attitude to finish
The nose has a delicate brown sugar sweetness with a delightful floral undertone. Upon tasting you are welcomed with fresh pear and golden apple. Rounding out with hints of wild spice, leather and mineral freshness to finish. Super smooth with little heat and plenty of character.
Designed to drink straight at room temperature. Serve alone in a large aromatic glass or as a vodka martini with a pair of quality green olives.
AWARDS:
• Worlds Best Vodka (World Vodka Awards 2018)
- BEST varietal vodka of Australia (World Vodka Awards 2019)
• BEST varietal vodka of the World (World Vodka Awards 2018)
• BEST varietal vodka of Australia (World Vodka Awards 2018)
• BEST varietal vodka of Australia (World Vodka Awards 2017)
• Australian Beverage of the Year (Food & Beverage Industry awards 2017)
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Hartshorn Distillery is a new Tasmanian micro distillery making boutique batches of Vodka and Gin from our own sheep whey. We are the first in the world to create this unique product.
We are proud to be one of the smallest distilleries in Australia making small 80 bottle batches using a 200L glass column still. Each bottle and label is hand painted by head distiller Ryan so you can display it proudly amongst your collection. All of our spirits are unfiltered meaning you can enjoy a spirit with more character and complexity.
Our Sheep whey Vodka this year won Champion Vodka of Australia at the World Vodka Awards 2017 in London. In 2017 we also won Australian Beverage of the year! Our Gin has only been released within the last 6mth however has been reviewed by the “Ginventory” app as a 9.5 out of 10.
Ryan and his family run Grandvewe Cheeses in Birchs Bay located deep in Tasmania’s south. When making cheese, the whey is often discarded and put to little use. Ryan has spent the last two years discovering how to turn the complex sugars held within the whey protein and convert them into basic sugars to then ferment into alcohol and eventually distil. The resulting distillate has a delicately sweet bouquet and extremely smooth finish, thanks to the dairy influence and traditional aging methods.