About
Founded by Justin Turner, an American from Northern California who fell in love with Tasmania (and a Tasmanian). Grew up in the world of wine and spirits -- his family owned and operated a winery that also produced brandy. Uses 100% Tasmanian grains, milled, mashed, distilled and aged all on-site. Handcrafted in an innovative 3,000-litre copper hybrid still imported from Oregon. Located in the iconic Tamar Valley of Northern Tasmania. Produced Tasmania's first-ever bourbon-style three-grain whiskey alongside Rosevears single malt whisky.
Production Details
The Turner Stillhouse Tale
The Tamar Valley rolls through northern Tasmania like a green ribbon between ancient hills, where the river catches morning light and throws it back toward vineyards that have learned to speak the island's particular language of soil and season. Here, in the hamlet of Rosevears, Justin Turner found something worth crossing an ocean for—though it wasn't just the landscape that called him south from Northern California in 2018.
Turner carried whisky in his blood the way some carry music. His family's winery in Northern California had taught him the alchemy of grain and time, the patient art of coaxing spirits from the earth. But Tasmania offered something his homeland couldn't: air so clean it seemed to polish each breath, water drawn from sources that had never known industrial thirst, and grains that grew with an intensity born of the island's fierce seasons.
The stillhouse he built speaks to both heritage and innovation. At its heart sits a three-thousand-litre copper hybrid still, shipped across the Pacific from Oregon—a bridge between his American roots and his adopted Tasmanian home. The copper gleams like a promise in the valley light, its curves designed for the particular demands Turner envisioned: not just single malt whisky, but Tasmania's first bourbon-style three-grain expression, a bold declaration that Australian whisky need not follow only Scottish footsteps.
Every grain that enters Turner Stillhouse grew in Tasmanian soil. The milling, mashing, distilling, and aging all happen within these walls, a complete circle that keeps the whisky's story rooted in this one place. The local water carries the island's character in every molecule—soft, pure, unmarked by the industrial age that touched so many other whisky regions.
Turner's journey from California winemaker to Tasmanian whisky pioneer reflects something larger: Australia's spirits industry writing its own rules, finding its own voice. In a country where extreme temperature swings accelerate maturation and where tradition means innovation, Turner Stillhouse represents the confident next chapter of Australian whisky—grounded in place, unafraid of experimentation, and ready to surprise the world with what Tasmania can teach about making whisky.