Assisted by a highly talented and dedicated team, restoration of the Nant Distillery complex commenced  in 2005. The first stage of the restoration project involved the restoration of the Mill complex and construction of the Atrium Lounge and Bar. The subsequent stages will involve the restoration of the old bakery and the stable complex as the floor maltings. The project has been asisted by funding grants from both Tourism Tasmania and the Tasmanian Heritage Council who recognised the importance of this project.

The Batt family acquired the Nant Estate in 2004 with the intention to breath life back into the entire estate, restoring each element from the old water-driven flour mill to the homestead and farm complex and continue with the farming operation on the estate. In 2005 it was decided to extend the mill's use to include a full production whisky distillery, private tasting room and an atrium lounge and whisky bar, enjoyed in a comfortable and luxurious environment adorned with original artwork, antiques and custom made furniture. The Nant will always be a working farm breeding angus cattle and suffolk sheep which provides a balanced rural lifestyle for the family. The focus is on visitors being guests not tourists and the Distillery will produce a relatively small number of whisky barrels per year to maintain a unique and “boutique style” production facility.                        

PRODUCTION MANAGER

Chris Condon (formerly Boags brewery) and his wife Kym joined the distillery in late 2007. Chris is employed as the production manager and distiller and oversees the operation of the distillery. 

ESTATE MANAGER

Anthony White is the estate manager and has lived most of his life in the Clyde River Valley and manages the farming operation on the estate.

EXECUTIVE CHEF AND EVENT MANAGER

John Rochfort is our resident chef and manages the tourism operations and sales at the distillery.