Iron House Distillery
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A brewery, vineyard and distillery family-owned business on Tasmania's East Coast at White Sands Resort, 21554 Tasman Highway, Ironhouse Point. Started as a brewery in 2007 before Master Distiller Michael Briggs added whisky and spirits production. Spirit first filled into cask in 2015. Produces approximately 8,000L of new-make spirit per year with around 150 barrels maturing. The Tasman Whisky range is matured in former port, sherry and bourbon casks. Named after the first tin-roofed drovers hut on the property in the 19th century.
Production Details
The Iron House Distillery Tale
The Tasman Sea crashes against the rocks below Ironhouse Point, where the salt spray mingles with the smoke from Michael Briggs' copper stills. Here, at the edge of Tasmania's East Coast, a family business has grown from humble beginnings into something that would make those nineteenth-century drovers pause in recognition.
The property takes its name from their tin-roofed hut, the first iron house to shelter travelers along this wild stretch of coastline. That pioneering spirit runs through everything Briggs does at White Sands Resort, where brewery, vineyard, and distillery share the same patch of Tasmanian earth along the Tasman Highway.
What began as a brewery in 2007 evolved when Briggs felt the pull toward whisky-making. By 2015, the first new-make spirit flowed into cask, marking the moment when Iron House Distillery truly began its journey. The timing was perfect—Tasmania's whisky revolution was gathering momentum, and here was another voice ready to join the conversation.
The stills draw their water from the pristine East Coast streams, filtered through ancient rock and carrying none of the industrial taint that plagues distilleries elsewhere. This is Tasmania at its purest—clean air, clean water, and the kind of temperature swings that push whisky through wood with uncommon intensity.
Eight thousand liters of new-make spirit flow from the stills each year, a modest output that speaks to craft over scale. Around 150 barrels rest in the warehouses, former port, sherry, and bourbon casks breathing with the coastal air. The Tasman range takes its name from the sea that shapes everything here—the weather, the water, the very character of the spirit maturing in wood.
Standing in the stillhouse, you feel the weight of Tasmania's whisky story accelerating around you. What seemed impossible just decades ago—Australian whisky earning global respect—now feels inevitable. The island's extreme climate pushes maturation faster than anywhere in Scotland, creating whisky with intensity that belies its youth.
Iron House Distillery represents Tasmania's new chapter, where family operations like Briggs' prove that great whisky doesn't require centuries of tradition—just clean water, careful hands, and the courage to begin.