From wine to whisky - Sense-T to help boost Tasmanian whisky exports

Drawing on its experiences working with the Tasmanian wine industry, Sense-T will now lend its expertise to the state's whisky industry as part of the Redlands Estate Centre for Excellence.

The Centre will explore the science of whisky making alongside sustainable farming practices. It aims to boost production from 10,000 to 135,000 bottles a year and further accelerate the export of Tasmanian whisky to the world.

Sense-T Commercialisation Manager Amanda Castray with GM of Redlands Distillery Phil Fitzpatrick.

It brings together Redlands Estate and Natural Resource Management (NRM) South, incorporating scientific expertise from the University of Tasmania through Sense-T and the Australian Centre for Research on Separation Science (ACROSS).

Together they will focus on three main aspects of whisky production:

1. Establishing sustainable agricultural systems to grow the best barley for whisky

2. Capturing real-time data to monitor barley growth and to support decisions by farm manage

3. Identifying what makes a great whisky taste so great, isolating individual compounds and measuring how they contribute to the unique taste of Tasmanian whisky

Image: Sense-T Commercialisation Manager Amanda Castray with General Manager of Redlands Distillery Phil Fitzpatrick at the launch of the Redlands Estate Centre for Excellence.

Published on: 22 Jul 2014