LEFT: CALLINGTON MILL GENERAL MANAGER RIZK MAWASS
Frogmore Creek’s elegant Macq01 venue is about to enter a bold new chapter as Callington Mill Distillery prepares to bring its world-class whisky and refined hospitality into the heart of the city. A fter nearly a decade in Hobart’s iconic waterfront precinct, Frogmore Creek is gracefully passing the baton of its Frogmore Lounge venue. Their beloved Macq01 establishment – a polished gem that has delivered fine wines, seasonal dishes, and intimate views across the harbour – will soon hum with a new energy, courtesy of award-winning distillery Callington Mill. The Callington Mill team have made waves, locally, nationally and internationally since opening their distillery in Oatlands in 2022 at the site of a 19th- century Georgian windmill which has interpretative signs and videos tracing its history from when it was built in 1837 by John Vincent, who made flour and also had an illegal distillery on the site. However, despite the brand’s reputation for its single malt releases, being located in Tasmania’s midlands has at times proven a geographical challenge. And that’s where a move to the capital comes in, bringing with it a prime opportunity to introduce a new audience to its signature grain-to-
glass story.
“We are very excited because it is always a challenge to get tourists up there [Oatlands] because of the distance,” Callington Mill general manager Rizk Mawass says. “We have wanted to be close to the city, and I think the city is lacking a whisky experience that also has a high-end food experience, not just like tapas or cheese platters, something high-end. “Callington Mill will always have Oatlands as its home. That is our roots, that is where we are, connected to the windmill, to John Vincent, to the story of Oatlands, and it’s where we bring the spirit to life. It’s our distillery. But Hobart – and hopefully in the future Sydney and Melbourne and Singapore – will be locations where Callington Mill will hopefully have a small experience to showcase what we offer. “It’s like Macallan, everyone drinks Macallan and loves Macallan, and their dream is one day to go and visit the distillery. So we want to be more accessible to those seeking a whisky experience, and we will always invite them to come and visit the home in Oatlands. It’s like an extension, reaching out to the consumers where they are located in the main cities, but the dream is always
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Tasmanian Hospitality Review Apr/May Edition
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