happened. Yet the buildings, the product, what it does for Bothwell, it is quite separate to that. I hope people see it that way. As a family, we’ve worked hard to bring a fresh perspective to this venue… our goal is to create a welcoming environment for all ages.” For John, the focus is on the future, one where Clyde Mill becomes both a destination for visitors and a gathering place for locals. “Ultimately, it’s not our main business and I’ve got to be careful not to lose focus on the farm. But it would be nice to be a lovely, busy, bustling place in the summer months, or just a nice little place that you can go and buy a good product, good spirits, good whisky, good gin. “We don’t know how big or how small it could be, I guess we want to get back to how good it was before, which was good food, good service. It’s a great spot. I’d love to sell our gin and whisky in a large scale eventually, but it’s a tough market at the moment, so we will see where it takes us.” After a special preview during Whisky Week in early August, the goal is for Clyde Mill to be fully operational in mid-September. Visitors can expect premium Tasmanian whisky – including cask strength releases from Tawny, Apera, and Bourbon casks distilled between 2019 and 2021 – as well as
a bespoke citrus gin made with grapefruit, orange, pepperberry, lemon, and mandarin. “Hopefully come spring it’ll be fully open, and maybe open for events, and tours. We are still waiting on the manager and some timelines around that, but we are looking forward to seeing people come through the door.” Clyde Mill now stands ready to welcome a new wave of visitors, bringing with it the promise of fine spirits, warm hospitality, and a new chapter in the story of Bothwell’s most famous mill.
21 Tasmanian Hospitality Review August/September Edition
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