Nonesuch Distillery
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Founded in 2015 by Rex Burdon and partner Annette Lodewikus on their farm near Sorell, 25 minutes east of Hobart. Named after a property farmed by Rex's great-great-grandfather Robert Halstead, who arrived in Van Diemen's Land in 1831. Rex's son Chris joined the business and brought a passion for whisky; the first Nonesuch Single Malt was released in 2018. Family distillery that selects, grinds, and ferments local grain on-site, then double-distils in a bespoke copper pot still. Also produces gin, sloe gin, and sloe malt.
Production Details
The Nonesuch Distillery Tale
The Sorell Valley spreads like an open hand twenty-five minutes east of Hobart, where the Coal River meanders toward Storm Bay and the land holds memories in its red soil. Here, on a farm that has known the Burdon family for generations, Rex Burdon and Annette Lodewikus built something that honors both past and future.
The name Nonesuch reaches back to 1831, when Rex's great-great-grandfather Robert Halstead stepped onto the shores of Van Diemen's Land and claimed a property he called by that singular word—meaning "without equal." Nearly two centuries later, in 2015, Rex chose that same name for the distillery rising from his family's earth, as if the land itself had been waiting for this purpose.
Tasmania's pristine water flows through everything here, drawn from sources that have never known industrial taint. The island's isolation becomes its greatest gift—air so clean it seems to sharpen the senses, water so pure it needs no apology. Rex and Annette built their operation around this elemental advantage, selecting and grinding local grain before fermentation begins its ancient work.
The heart of Nonesuch beats in a single bespoke copper pot still, chosen not for efficiency but for character. Double distillation here is a conversation between fire and metal, patience and precision. When Rex's son Chris joined the venture, he brought a whisky passion that had been simmering for years. By 2018, that passion materialized as their first single malt release—three years of Tasmanian seasons concentrated into liquid.
The island's extreme temperature swings drive maturation at a pace that would surprise Scottish distillers. Summer heat expands the spirit deep into oak, while winter cold contracts it back, creating an accelerated dance between wood and whisky. What might take a decade elsewhere happens faster here, though never rushed.
Standing in the stillhouse, you feel the weight of generations—Robert Halstead's pioneering spirit, the Burdon family's connection to this particular soil, and Australia's bold emergence onto the world whisky stage. The copper still gleams like a promise, while beyond the windows, the Sorell Valley stretches toward a horizon that seems to expand with each passing season.