THE ADVENTURE COLLECTIVE® · Independent discovery and booking for outdoor travel
Choose three boutique distilleries on this half-day Cambridge–Hobart tasting tour, meet owner-distillers, and sample gin, whisky, rum and brandy. Small groups, guided tastings and optional winery lunch make it a flexible introduction to Tasmania’s spirits scene.
Choose three boutique distilleries on this half-day Cambridge–Hobart tasting tour, meet owner-distillers, and sample gin, whisky, rum and brandy. Small groups, guided tastings and optional winery lunch make it a flexible introduction to Tasmania’s spirits scene.
Morning light skims the paddocks east of Hobart as the minibus eases away from the airport, condensation on the windows and the wind already pushing the scent of salt and eucalypt through the open country. Over the next six hours you move between small, owner-run distilleries around Cambridge and the Hobart fringe, tasting across gin, whisky, rum and brandy and hearing the stories behind each bottle.
Verified experiences and guided adventures in the surrounding area.
Operated by Foodie Lover Tours · Cambridge, Tasmania
Morning light skims the paddocks east of Hobart as the minibus eases away from the airport, condensation on the windows and the wind already pushing the scent of salt and eucalypt through the open country. Over the next six hours you move between small, owner-run distilleries around Cambridge and the Hobart fringe, tasting across gin, whisky, rum and brandy and hearing the stories behind each bottle.
Tasmania’s distilling scene blends colonial-era orchard and grain farming with a modern small-batch ethos. Geologically, these operations sit on fertile coastal plains fed by reliable clean rainwater and cool sea breezes — elements many producers cite as part of their spirit’s character. Cultural threads run from family-run stills to vineyard-estate brandies; owners often pour the tasting and explain production from barley to bottle.
Expect 3 curated stops of your choosing (book early to lock preferences), guided tastings at each, an air-conditioned vehicle and optional lunch at a winery restaurant or café for extra cost. The tour moves at an easy pace but includes standing, short walks between tasting areas and limited walking around production spaces. Maximum group size is small, so conversations with distillers are likely; sample sizes are moderate to allow sampling across styles.
Practicalities: bring valid photo ID, wear comfortable shoes and a weatherproof layer (Tasmanian weather shifts fast), and plan transport if you’ll drink more than you should — the tour returns to Hobart with drop-off. Not recommended for pregnant travelers. Book well ahead to secure specific distillery choices and any lunch reservations.
easy.
6–7 hours.
Light fitness; standing and short walks between tasting rooms — accessible for most people who can stand for 30–60 minutes.
Yes — you select 3 of 4 curated stops when booking, though choices are subject to availability; book early to guarantee your preferred distilleries.
No — lunch is optional and purchased at your own cost at a winery restaurant or café; allow $20–$75 per person depending on the venue.
The tour is not recommended for pregnant travelers; minors aren’t the intended guests for a tasting-focused itinerary—check with the operator for specific family accommodations.
Pickup is approximately 20–30 minutes from Hobart and the tour includes Hobart pickup and drop-off service; your specific pickup point is confirmed after booking.
Small-batch distilling in Tasmania draws on the island’s orchard and grain traditions and a resurgence of craft producers blending colonial techniques with local botanicals.
Many producers emphasize locally sourced botanicals and rainwater, and the tour encourages responsible tasting and minimal waste — bring a reusable bottle and follow staff guidance to reduce impact.
Foodie Lover Tours operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
Morning light skims the paddocks east of Hobart as the minibus eases away from the airport, condensation on the windows and the wind already pushing the scent of salt and eucalypt through the open country. Over the next six hours you move between small, owner-run distilleries around Cambridge and the Hobart fringe, tasting across gin, whisky, rum and brandy and hearing the stories behind each bottle.
Morning light skims the paddocks east of Hobart as the minibus eases away from the airport, condensation on the windows and the wind already pushing the scent of salt and eucalypt through the open country. Over the next six hours you move between small, owner-run distilleries around Cambridge and the Hobart fringe, tasting across gin, whisky, rum and brandy and hearing the stories behind each bottle.
Tasmania’s distilling scene blends colonial-era orchard and grain farming with a modern small-batch ethos. Geologically, these operations sit on fertile coastal plains fed by reliable clean rainwater and cool sea breezes — elements many producers cite as part of their spirit’s character. Cultural threads run from family-run stills to vineyard-estate brandies; owners often pour the tasting and explain production from barley to bottle.
Expect 3 curated stops of your choosing (book early to lock preferences), guided tastings at each, an air-conditioned vehicle and optional lunch at a winery restaurant or café for extra cost. The tour moves at an easy pace but includes standing, short walks between tasting areas and limited walking around production spaces. Maximum group size is small, so conversations with distillers are likely; sample sizes are moderate to allow sampling across styles.
Practicalities: bring valid photo ID, wear comfortable shoes and a weatherproof layer (Tasmanian weather shifts fast), and plan transport if you’ll drink more than you should — the tour returns to Hobart with drop-off. Not recommended for pregnant travelers. Book well ahead to secure specific distillery choices and any lunch reservations.