7K DISTILLERY FOUNDER TYLER CLARK AND ROB JUBB BACK IN 2020 WHEN THEY ANNOUNCED THE COLLABORATION. PIC: LUKE BOWDEN
In the wake of unprecedented challenges that befell the hospitality industry during the throes of the Covid pandemic, a unique collaboration between 7K Distillery and the Jubb Family has birthed a reminder of surviving hospitality’s darkest period. W hen the curtains fell on Tasmanian hospitality’s sector in March 2020, a serious dilemma emerged for many publicans: what to do with hundreds of litres of beer that faced the grim prospect of going down the drain. Not only was this shaping as a significant financial blow, but also a waste of perfect liquid gold. However, instead of succumbing to despair, Paul and Rob Jubb – fifth-generation hoteliers from Hobart’s famous hospitality family – saw an opportunity for transformation. Teaming up with 7K Distillery, they embarked on a journey to repurpose this amber ale surplus into something extraordinary. Driven by a determination to repurpose liquid waste and foster innovation, Lockdown Whisky was born. Now four years on the unique product is bottled and ready to be savoured by patrons. Standing as a testament to the resilience and creativity that define
Tasmania’s vibrant hospitality landscape, the whisky marks a celebration of innovation, sustainability, and community resilience while also serving as a reminder that even in the face of adversity, Tasmania’s hospitality industry continues to thrive, fuelled by a spirit of collaboration and a commitment to excellence. “It’s kind of a big thing for me because that’s when I really stopped my main career in hospitality and focused more on the distilling side with 7K Distillery,” says 7K’s Sales and Events Manager Alex Chaplin of the Covid shutdown. “So it was a bit transformative, I guess being able to collect all this beer which would go to waste and turning it into a product of our own is pretty cool.” The collaboration kicked off between 7K Distiller and founder Tyler Clark and Director of Customs House, Paul Jubb. Along with fellow venues Shipwrights Arms, Grape Bar and Brick Factory, there was more than 500 litres of keg beer which seemed destined for the drain until the idea of transforming it into whisky emerged.
“That conversation started when Tyler asked me
9 Tasmanian Hospitality Review April/May Edition
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