The distillery’s process is a testament to the craft. Using traditional methods, the team distil their spirits in a copper still, where the choice of local ingredients, from the island’s peat to native botanicals, ensures each bottle of King Island Distillery’s spirit is a narrative of its origins. Weitjens’ commitment also extends beyond the distillery. The business has become a vital part of the community, offering employment opportunities and fostering a sense of pride in King Island’s natural assets. The distillery regularly takes part in local events and supports various community projects, enhancing its role as a central figure in the island’s economic and social life.
After 10 years of production, the quality of Weitjens’ craft has not gone unnoticed. Over the journey, King Island Distillery has garnered numerous accolades, both for the spirits produced and for the business itself. But a pivotal moment arrived in August when the distillery won the Manufacturer category at the 2024 Australian Women’s Small Business Champion Awards – a recognition not just of the business’s success but of Weitjens’ role as a trailblazer for women in the hospitality and distilling industries. “You get a lot of grit when you work on an isolated island, and we’re lucky to have the opportunity to diversify.” - Heidi Weitjens “My feet haven’t touched the ground really, I’m still really thrilled, really excited and the fact that there were 1000 people just at the presentation gala dinner in Sydney, that alone is just massive. There were no females in the industry back [when she started]. I mean to be a pioneer as a female in Tasmania, starting up the distillery herself, with no investors or anything, I had to go way outside my comfort zone all the time to
As Weitjens says, diversification is key.
“You get a lot of grit when you work on an isolated island, and we’re lucky to have the opportunity to diversify. Everybody needs a hand on King Island, so I’ve been a chippy on an abalone boat. I work on a crayfishing boat out at sea. I grew up on a dairy farm. I’ve run the bakery, I used to sell the cheese at the King Island dairy.
“Island life is so different to anywhere else, and you know you have to be part of the community.”
11 Tasmanian Hospitality Review Oct/Nov Edition
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