Mark and April Greenfield's warehouse bar in Bellambi sits behind matt-black walls and a Tasmanian myrtle slab bar, with a 1250-litre copper still — named Sharyon, after Mark's late mother — at the centre of operations. Single malt whisky ages in hand-selected Tasmanian barrels; gin is distilled on Australian-made stills with local native botanicals. Visitors can distil their own bottle at the gin school.
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