Our Sloe Gin is made from locally foraged Sloe berries and our own vapour infused gin. Made simply, from pure Tasmanian rainwater and organic cane sugar the base for our gin is double distilled and charcoal filtered. We vapour infuse our base with carefully chosen botanicals, combining the subtle flavours of locally grown pepper berry leaves, Oyster Bay pine, lemon and lavender which are blended with lemon myrtle, grapefruit, juniper, coriander and liquorice root. We then steep the sloe berries in gin for several months, add a little bit of organic sugar for taste and then decant it into bottles.

In 2018 we only made one batch of Sloe Gin, although it did win a gold medal and a trophy for being the Best Australian Flavoured Gin at the Australian Gin Awards.

Last year we prepared three batches. This year we have prepared six batches and now have it available in both 200ml and 500ml bottles.

The base for our Vapour Infused Gin is made simply, from pure Tasmanian rainwater and organic cane sugar. After double distilling, and charcoal filtering, we vapour infuse our base with carefully chosen botanicals. The subtle flavours of locally grown pepper berry leaves, Oyster Bay pine, lemon and lavender are blended with lemon myrtle, grapefruit, juniper, coriander and liquorice root to create a uniquely Tasmanian gin experience.

Our Vapour Infused Gin won a Bronze Medal at the Australian Gin Awards 2019. (As well as a Bronze Medal for our label design!)

The base for our Vapour Infused Gin is made simply, from pure Tasmanian rainwater and organic cane sugar. After double distilling, and charcoal filtering, we vapour infuse our base with carefully chosen botanicals. The subtle flavours of locally grown pepper berry leaves, Oyster Bay pine, lemon and lavender are blended with lemon myrtle, grapefruit, juniper, coriander and liquorice root to create a uniquely Tasmanian gin experience.

Our Vapour Infused Gin won a Bronze Medal at the Australian Gin Awards 2019. (As well as a Bronze Medal for our label design!)

All our gin botanicals are vapour-infused, which isn’t done very often in Australia. It gives it a delicate, subtle bouquet — petals, citrus, a hint of fresh-cut hay.

Besides the juniper, we wanted to use only native Tasmanian botanicals. Along the way, we discovered some pretty impressive berries, leaves and seeds but they could only be wild-harvested, so it wasn’t very practical for ongoing production and our plan failed. Instead let’s pretend we were going to use only Australian native botanicals (six to be precise, three of ‘em never used in gin before) from the get-go and we’ve bloody nailed it.

All our gin botanicals are vapour-infused, which isn’t done very often in Australia. It gives it a delicate, subtle bouquet — petals, citrus, a hint of fresh-cut hay.

Besides the juniper, we wanted to use only native Tasmanian botanicals. Along the way, we discovered some pretty impressive berries, leaves and seeds but they could only be wild-harvested, so it wasn’t very practical for ongoing production and our plan failed. Instead let’s pretend we were going to use only Australian native botanicals (six to be precise, three of ‘em never used in gin before) from the get-go and we’ve bloody nailed it.

Most distilleries take just under half their yield but we like minimal impurities and maximum quality, so we only use the best 10 percent of each distillate. We’re left with small batches of double-distilled, unfiltered deliciousness that we pop into bottles, sign off and send to you.

A beautiful, delicate kinda brown sugary sweetness on the nose with a delightful floral undertone. A bit apples and pears to start, rounded out with hints of wild spice and mineral freshness. She’s a complex character with a velvety body and a smooth attitude to boot.

Most distilleries take just under half their yield but we like minimal impurities and maximum quality, so we only use the best 10 percent of each distillate. We’re left with small batches of double-distilled, unfiltered deliciousness that we pop into bottles, sign off and send to you.

A beautiful, delicate kinda brown sugary sweetness on the nose with a delightful floral undertone. A bit apples and pears to start, rounded out with hints of wild spice and mineral freshness. She’s a complex character with a velvety body and a smooth attitude to boot.

Aged 4yrs in Portuguese sourced Port barrels and re-conditioned in Tasmania, our pure Tasmanian Single Malt Port Cask is an enticing drop. The initial pour sits in the glass with a reddish orange ember hue and greets the nose with a stone fruit, bold red wine and buttery, yet sweetened spiced aroma.
A palate of red berried wines, dried dark fruit, orange zest, hazelnut oak warmth with a touch of sweet dark chocolate and ruby tobacco.


This water of life tells a story, hence our Tasman Whisky is housed within in a gift box worthy of the high quality tomes of old. Its sits ready to be shelved as a volume of flavour, truly highlighting our subtle differences the salt air wafting through the distillery brings.

Ready to be housed among your valued collection

Barrel No: 61
The Tasmanian climate may not be so good for all year round for warm weather based activities, although it does make whisky drinkers of the world happy. The cooler climate has the capacity to craft the perfect barrel, this is due to the diurnal range which is a fancy word for the temperate range between the maximum and the minimum. This optimal climate also allows for other ingredients to grow to it’s full potential. Corra Lin Distillery separates themselves from other distilleries because of the the barley that can be grown in Northern Tasmania particularly is distinct and unique in it’s flavour. Water in Tasmania is also some of the cleanest around the world, making it one of the purest ingredients of Tasmanian Whisky.

500ml
22% Alc/Vol
Grappa and White Rye distilled at Belgrove forms the base for this delicious coffee liqueur.
The Black Rye has a silky viscosity that coats your mouth as you sip. It has strong chocolate and nutty notes stemming from
the grappa with a slight bitterness added by the coffee. The Belgrove Black’s sweetness is tempered by the rye coming through in the middle and late palate.
Designed with Espresso Martinis in mind but also great over ice cream or a dash in a coffee.

Bright gold appearance. Immediately appealing and distinctive with its dill / pickle opening scents. Second pass offers chamomile tea, hints of boiled lolly, cedary oak and peppermint. A light, silky entry follows through to a super smooth and quite delicate profile featuring medium dry flavours of chamomile tea, sour dough bread and unusual notes of dill and caraway. Dry, mildly tannic finish. Aftertaste is subtle but shows good length.

C:red gold, copper

N:creamy and buttery, ripe tropical fruits like passion fruit and durian, grainy, fresh dough, sultanas, soft Xmas spices, jelly beans and icing for cakes, a little bit floral

P:grainy and malty, slightly peppery, green wood, milk chocolate and vanilla, spicy with a creamy texture, almonds, green walnuts and wet hey

F:warming, spicy, creamy texture, salivating, quite long and intense with grainy attitudes

C:Drink this Rye Whisky neat! No ice, no water, no mixers! You’ll be surprised how soft and tasty it is!
The relationship to the un-aged rye cannot be ignored!

Bright gold appearance. Immediately appealing and distinctive with its dill / pickle opening scents. Second pass offers chamomile tea, hints of boiled lolly, cedary oak and peppermint. A light, silky entry follows through to a super smooth and quite delicate profile featuring medium dry flavours of chamomile tea, sour dough bread and unusual notes of dill and caraway. Dry, mildly tannic finish. Aftertaste is subtle but shows good length.

C:red gold, copper

N:creamy and buttery, ripe tropical fruits like passion fruit and durian, grainy, fresh dough, sultanas, soft Xmas spices, jelly beans and icing for cakes, a little bit floral

P:grainy and malty, slightly peppery, green wood, milk chocolate and vanilla, spicy with a creamy texture, almonds, green walnuts and wet hey

F:warming, spicy, creamy texture, salivating, quite long and intense with grainy attitudes

C:Drink this Rye Whisky neat! No ice, no water, no mixers! You’ll be surprised how soft and tasty it is!
The relationship to the un-aged rye cannot be ignored!

500ml

60% alv/vol 3rd release Pinot Noir cask matured

Belgrove Rye aged in ex Tasmanian Pinot casks. Think dark chocolate, vanilla, christmas cake, spice, stewed stone fruits, . Sweet, spicy (toasted cinnamon and nutmeg) and oily. Finishes like a fine whisky should.

500ml

61.7% Acc/Vol

Beautiful and complex floral nose, if you didn’t know it was from hops one could imagine being aged in a sauterne cask.
Quite fruity but we’ll balanced taste. Very little bitterness that some might expect from the hops.
Long sweet malty finish.

Our 46% a.b.v Rye Whisky now available in 250ml bottles.

Bright gold appearance. Immediately appealing and distinctive with its dill / pickle opening scents. Second pass offers chamomile tea, hints of boiled lolly, cedary oak and peppermint. A light, silky entry follows through to a super smooth and quite delicate profile featuring medium dry flavours of chamomile tea, sour dough bread and unusual notes of dill and caraway. Dry, mildly tannic finish. Aftertaste is subtle but shows good length.

C:red gold, copper

N:creamy and buttery, ripe tropical fruits like passion fruit and durian, grainy, fresh dough, sultanas, soft Xmas spices, jelly beans and icing for cakes, a little bit floral

P:grainy and malty, slightly peppery, green wood, milk chocolate and vanilla, spicy with a creamy texture, almonds, green walnuts and wet hey

F:warming, spicy, creamy texture, salivating, quite long and intense with grainy attitudes

C:Drink this Rye Whisky neat! No ice, no water, no mixers! You’ll be surprised how soft and tasty it is!
The relationship to the un-aged rye cannot be ignored!

Aged 4yrs in Portuguese sourced Port barrels and re-conditioned in Tasmania, our pure Tasmanian Single Malt Port Cask is an enticing drop. The initial pour sits in the glass with a reddish orange ember hue and greets the nose with a stone fruit, bold red wine and buttery, yet sweetened spiced aroma.
A palate of red berried wines, dried dark fruit, orange zest, hazelnut oak warmth with a touch of sweet dark chocolate and ruby tobacco.


This water of life tells a story, hence our Tasman Whisky is housed within in a gift box worthy of the high quality tomes of old. Its sits ready to be shelved as a volume of flavour, truly highlighting our subtle differences the salt air wafting through the distillery brings.

Ready to be housed among your valued collection

Colour: Dark Copper
Nose: Caramel & raisins
Palate: Lifted floral notes, caramel and dried fruit sweetness with some white
pepper savory hints
Finish: Delicious long and slightly dry finish which is indicative of some very
fine old wood. A slightly smokey note that suggests peat but comes
from the heavy cask charring