Spring Bay Distillery
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Established in 2015 by Cam and Suzy Brett, who shared a love of whisky for over 20 years. Original cellar door at Spring Beach on Tasmania's east coast, with a second production distillery built in Cambridge in 2019. Cam's background in tourism and his TasVacations company created one of Tasmania's first food and drink tours, leading to a long friendship with Bill Lark. Less than 500m from the sea, afternoon sea mist drifts up the valley and falls on the distillery roof, imparting coastal salt to the water and creating a unique maritime terroir.
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The Spring Bay Distillery Tale
On Tasmania's east coast, where the Tasman Sea meets Spring Beach, salt-tinged afternoon mists drift inland with the regularity of tides. Here, less than five hundred meters from breaking waves, Cam and Suzy Brett built their dream in 2015—a distillery where maritime terroir would become whisky's defining character.
The Bretts had shared a passion for whisky for over twenty years, but it was Cam's tourism business that led them to distilling. His TasVacations company pioneered Tasmania's first food and drink tours, forging a friendship with Bill Lark that would prove pivotal. As they guided visitors through the island's emerging whisky landscape, the idea crystallized: they would create their own chapter in Tasmania's whisky story.
Their original cellar door at Spring Beach became a pilgrimage site for whisky seekers, but by 2019, demand required expansion. The Bretts established their production facility in nearby Cambridge, yet the maritime influence remained central to their vision. The distillery captures rainwater as it falls, but this isn't ordinary precipitation—each drop carries whispers of sea salt from the coastal mists that roll up the valley each afternoon.
This proximity to the ocean creates what the Bretts call their maritime terroir. The same sea winds that shaped Tasmania's rugged coastline now influence every drop of spirit that flows from their stills. It's a distinctly Australian approach to whisky-making, where the extreme elements aren't obstacles to overcome but characters to embrace.
Standing in their stillhouse, you feel the pulse of Tasmania's whisky revolution—a movement that has elevated Australian whisky from curiosity to global recognition in mere decades. The afternoon mist begins its familiar journey inland, carrying salt and possibility. Through the windows, you glimpse the Tasman Sea, knowing that tomorrow's mist will again settle on the roof, again influence the water, again become part of the whisky.
The Bretts understood something fundamental about their island home: in Tasmania, the elements don't just surround the whisky—they become it.