Private distilling access beats the bus tour. This private day out of Hobart mixes real hands-on spirit time with a friendly guide and proper food stops, starting with morning tea and award-winning local cheeses. I love the behind-the-scenes access at Hobart Whisky (it is not open to the public) and the chance to blend your own whisky as part of the day’s tastings. One consideration: at $860.69 per person, it is a splurge, so it makes the most sense if you are sharing the cost with a small group or you really care about spirits.

For me, what makes this work is the rhythm: fresh-from-the-still tastings, a lunch break in a distillery loft, then more pours as you meet the people behind the bottles. The pace is also helped by the guide Lee, who handled a wide range of topics smoothly and did not get rattled by questions or opinions.

Key Things That Make This Tour Worth Your Time

• Spring Bay Distillery stories from owners Susanne and Cam in Cambridge, just outside Hobart
• Hobart Whisky’s behind-the-scenes set-up in the repurposed old Egg Factory, with distillers John, Ben, or Trevor
• Killara Distillery meets the maker moment with owner Kristy Lark and her team
• A real blend-your-own whisky session to create a personalised spirit story
• All venue tastings included (gin, whisky, vodka, rum, and liqueurs) plus morning tea and lunch

A Private 6-Hour Distillery Day: How It Feels in Real Life

This is a fully guided private day tour that runs for about six hours, starting at 10:00 am. You get pickup offered, which matters in Hobart because distilleries are spread out and you do not want to waste time figuring out transport between stops.

The big promise here is not just tasting. You are going to spend time with the people who make the spirits, and you will see how the process changes from fresh “new make” spirit to something that tastes more like whisky over time. That shift—how spirit becomes whisky—is the thread tying the whole day together.

Price-wise, $860.69 per person is steep compared with standard group tours. But your money is buying a tight, small-group format plus multiple distillery experiences, with food and a lot of alcohol tastings included at each venue. If your goal is quality access and conversation, the value starts to make sense fast.

Stop 1: Spring Bay Distillery and the Cambridge Owner-First Welcome

Your day kicks off at Spring Bay Distillery in Cambridge, not far out of Hobart. Cambridge is close enough that you are not spending the morning stuck on the road, and you get into the craft quickly.

What I like about this start is the owner presence. You are not only meeting staff; you are meeting the people who run it, with Susanne and Cam sharing their story before tastings begin. That matters because it sets the tone: you are not just sampling products, you are learning how decisions, local ingredients, and practical constraints shape what ends up in the glass.

From there, you get spirit tastings and a look at the distilling side of the operation. The tour language focuses on experiencing “new make” spirit—meaning the spirit fresh from the still. That is a cool way to start because it gives you a baseline taste. You can then compare it later to the whisky stage, when it begins its transformation.

Possible drawback: this is also where the day can feel most structured and fast-paced. If you prefer slow wandering and extra time with one person at one table, you might want to mentally plan for a bit of movement.

Stop 2: Hobart Whisky’s Devil’s Distillery, the Old Egg Factory, and Real Distillers

Next comes the standout access point: Hobart Whisky, specifically Devil’s Distillery. The key detail here is that it is not open to the public, which is why this stop feels different from typical tasting rooms.

You meet the distillers in person, with John, Ben, or Trevor talking you through the operation. The tour setting is also memorable: it is housed in a repurposed old Egg Factory. Even if you are not a building-history person, a setting like that makes the experience feel like you are seeing work life, not just a retail front.

This is the stage where the day leans hard into “how it changes.” You get a quick glimpse of whisky before it becomes whisky in the classic sense. That lines up with what you started tasting earlier: fresh spirit versus the whisky that has had time to settle into its final profile.

Why this stop is so valuable is simple: you are getting explanations from the people closest to the process. And because the day is private, you can ask the practical questions that usually get skipped on bigger tours—like how they think about flavour direction, what they watch during production, or what surprises them in the spirit over time.

Alcohol note: tastings here are part of the included drinks set (gin, whisky, vodka, rum, and liqueurs across the day). That can be a lot for one afternoon, so I’d treat it like a sampling menu rather than a race.

Stop 3: Killara Distillery, Owner Kristy Lark, and a Gin-Forward Welcome

Then you head to Killara Distillery, one of the newer names on the Tasmanian distilling scene. This is another owner-led experience, and the real hook is that you meet and chat with Kristy Lark, who comes from a local distilling heritage.

The stop is built for conversation. You get the feel of a working team and the next-generation mindset that often shows up at newer distilleries: more willingness to experiment, and more clarity about what they want the spirit to say.

You are greeted with a Lavender Gin (the details in the description are cut off after that, but lavender gin is clearly mentioned), which is a great tonal shift after whisky-focused parts of the day. Lavender-based botanicals can taste floral and aromatic without being sweet in the wrong way, and it helps you keep your palate awake. It also gives you something to anchor your taste memory to when you go to blend your own later.

Possible drawback: because Killara is a newer operation, if you are expecting a super old-school, heritage-heavy tour style, you might find it feels more modern and direct. That can be a plus, but it depends on your taste.

Morning Tea and Brunch: The Food Stop That Actually Matters

This tour does morning tea first, before the main distillery visits. The description calls out award-winning local cheeses, plus brunch items like biscuits and chocolates.

I love food stops like this because they do two jobs. First, they help you enjoy tastings without feeling like your day starts with alcohol and leaves your stomach playing catch-up. Second, they are part of Tasmania’s craft vibe: cheese, spirits, and local production all belong to the same world of careful flavour.

It is also a good moment to settle in with your group and get comfortable with the guide’s approach. That matters later, especially when the session turns hands-on with blending.

Lunch in a Rustic Distillery Loft: Where You Reset Your Palate

Lunch is served in a beautiful rustic distillery loft, with the atmosphere and aromas of the craft all around. Lunch is catered and served individually, which means you are not doing the awkward “line up, scramble, and wait” thing that often kills the feel of a tasting day.

Practically, this is your reset. You will have tasted multiple spirits by then, and tasting fatigue is real. A proper sit-down meal helps you come back ready for the last stretch, including the blending component.

And because this is still a working distillery environment, lunch here does not feel like an afterthought stop. You are staying in the world of production and process while you refuel.

The Big Activity: Blend Your Own Whisky, Build Your Personal Spirit Story

The headline experience is the chance to become a creator. You blend your own whisky and craft a personalised spirit story. That phrasing matters because the goal is not just mixing something to drink. It is about choosing a direction so your final blend feels like something you made with intention.

You are also told what you are tasting earlier in the day: you get a fleeting glimpse of whisky before it begins its transformation. That gives you context for why blending works. You are not starting from total guesswork; you’ve already tasted fresh spirit and seen how it moves toward whisky character.

One important cost detail: bottle purchases are not included. So the blending session is part of the experience, but if you want a bottle of what you created (or more to bring home), plan on buying separately at the distillery.

Tip for your day: treat blending like a tasting conversation. Ask how they think about the components and what they look for in the final balance, then commit to your choices. It is the closest thing to making something you can genuinely talk about later.

Included Drinks: What You Actually Get to Taste

The tour includes alcoholic beverages at all venues: gin, whisky, vodka, rum, and liqueurs. That is a wide spread, and it is one reason a private format helps. You get time to sample and compare without feeling like you’re being pushed through.

Because the day includes multiple spirit types, you can end up with a surprisingly clear sense of what suits your palate:

• If you love aromatic profiles, the lavender gin introduction and botanicals likely click fast.
• If you prefer structure and depth, the whisky stages and the blending session tend to make the most impact.
• If you like smoothness and sweetness variation, the liqueurs can be the palate-friendly mid-to-late day choice.

If alcohol is not your thing, this might still be fun as a craft day—but the included tastings mean you’ll be drinking at least some. Keep that in mind if you want a lighter touch.

Price and Logistics: Is $860.69 Per Person Good Value?

Let’s talk value instead of just totals.

At $860.69 per person for a six-hour private day, you are paying for three main things:

1. Private access to three distilleries, including Hobart Whisky, which is not open to the public.
2. A lot of inclusions: morning tea (including local cheese), brunch add-ons (biscuits and chocolates), catered lunch, and alcoholic beverages at all venues.
3. Owner and distiller interaction plus the hands-on blending session.

If you compare that to paying for individual tastings, buying food, and arranging transport between distilleries yourself, the total often adds up quickly. The private nature is also the real selling point. Bigger group tours can force you into quick sips and short answers. Here, you can actually ask your questions and have a proper conversation.

The drawback is simple: it is expensive. If you are traveling solo and your budget is tight, it may be hard to justify. If you are splitting cost among friends, this is exactly the kind of “special day” expense that feels worth it.

Who Should Book This Tour (and Who Might Skip It)

This tour is a great match if you:

• want hands-on whisky blending, not just tasting from a counter
• like meeting the owners and distillers who actually run the place
• care about Tasmania’s craft scene and enjoy learning how spirit becomes whisky
• want a day that includes proper food, not just small tasting bites

You might consider skipping if:

• you want a light, slow cultural day with minimal alcohol
• your budget does not stretch to a private distillery experience
• you dislike structured schedules and prefer free time over guided pacing

Service animals are allowed, and the start time is clearly set at 10:00 am, with pickup offered. Also, it is near public transportation, which gives you a Plan B if you prefer not to use pickup.

Should You Book This Private Tassie Distillery Tour?

If your idea of a great Tasmania day includes real craft access, owner conversation, and a chance to make something personal through whisky blending, then yes, book it. The included tastings, morning tea, and catered lunch help the day feel complete, not like you’re just hopping between shops.

The only real argument against booking is budget. At $860.69 per person, this is not a casual add-on. But if you want a focused, story-driven distillery day in Hobart with plenty of tastings and a hands-on finish, this is one of the better ways to spend your time.

FAQ

What time does the tour start?

The tour starts at 10:00 am.

How long is the tour?

It runs for about 6 hours.

Where is the tour based?

The tour departs from Hobart, Australia.

Which distilleries are included?

You visit Spring Bay Distillery, Hobart Whisky (Devil’s Distillery), and Killara Distillery.

Is Hobart Whisky open to the public?

No. It is described as not open to the public, and you get a behind-the-scenes experience.

What is included for food and drinks?

You get morning tea (including brunch cheese, biscuits and chocolates), alcohol tastings at all venues (gin, whisky, vodka, rum, and liqueurs), and a catered lunch with individual serves.

Are bottle purchases included?

No. Bottle purchases from the distilleries are not included.

Can I cancel and get a full refund?

Yes. You can cancel up to 24 hours in advance for a full refund.

You Might Also Enjoy

St. Lucia: Rum Distillery and Chocolate Making ExperienceBoil the Water and Distillery of Mezcal TourStirling Castle, Highland Lochs & Whisky Tour from EdinburghDistillery Daily Tour