Old Kempton Distillery

Old Kempton Distillery was founded by a group of friends who shared a love of whisky and a belief that matching passionate people with the finest Tasmanian ingredients would naturally yield exceptional whisky. Established as Redlands Estate Distillery in 2012, it needed to find a new home in 2015, which it did at the historic Dysart House in Kempton. Here in Tasmania’s Southern Midlands, the Company continues to patiently grow, and share consistently exceptional experiences for all who taste its spirits, visit the cellar door, or meet its staff at a market, show, or an event. Old Kempton began as a partnership between industry stalwarts Bill and Lyn Lark, Redlands Estate owners Peter and Elizabeth Hope and James Reid and Amelia Hope. Over time, other Tasmanian whisky enthusiasts joined as shareholders investing in the Company's future. The ambitions of this private Company remain the same, "To distil Tasmanian single malt whisky in small batches, to the highest quality." This led to Old Kempton’s focus on sourcing high quality Tasmanian ingredients and processing them using a traditional hands-on approach to distilling that priorities patience, attention to detail, and connection with the spirit over modernisation, automation, and volume. Our distillers create a bright and elegant spirit that maintains the rich malt character of Tasmanian grown barley and the bright fruity and floral flavours created through fermentation. The whisky is matured onsite in a range of carefully selected casks that are sourced locally, nationally, and internationally to ensure the highest quality whisky possible is created.