Nestled in the heart of Tasmania's Central Highlands, Lawrenny Estate is a 400-acre farm-based distillery that offers a unique and authentic single malt whisky experience. Founded by Ross and Mary Mace in 1991, the distillery has a rich history dating back to the early 1800s when it was established by Lt. Edward Lord, a colonial cattle tycoon. Today, the estate produces premium quality Tasmanian produce, including single malt whisky that is gaining recognition in the global spirits industry.

One of the key elements that sets Lawrenny apart from other distilleries is its focus on provenance. The barley used to create their whisky is grown on the estate's soil, exposed to the fresh winds of the Central Highlands, and irrigated with water sourced directly from the upper River Derwent. The water that Lawrenny uses in the distilling process is sourced from Lake Saint Clair, Australia's deepest freshwater lake, and passes through the estate meters from the distillery doors. This attention to detail and control over the entire process ensures that Lawrenny produces a unique whisky that is completely estate produced.

Lawrenny's commitment to quality is also reflected in its choice of head distiller, Joe Dinsmoor. One of Australia's leading distillers, Dinsmoor has won multiple global awards for his skills and style. Under his guidance, Lawrenny has developed a whisky that is among the finest in the world.

As Tasmania's whisky industry continues to grow and mature, Lawrenny is well-positioned to take a leading position in the market. With a focus on provenance, quality, and authenticity, Lawrenny embodies the essence of Tasmania's unique environment and rich history. As Joe Dinsmoor puts it, "Our intent at Lawrenny has always been to harness the unique elements found across the island state of Tasmania as well our Estate. Together with our awarded distilling team, these elements have enabled us to develop a whisky that we are confident will be amongst some of the finest in the world."