Killara Distillery: Distilling connection with intention

At the entrance to Killara Distillery, a hedge of juniper offers visitors their first taste of the story.

Before they sample a gin or tour the still house, they can reach out, touch the plants, feel the leaves and berries between their fingers and breathe in the distinctive aroma that gives gin its signature character.

For founder Kristy Lark-Booth, these small moments matter.

“Gin is predominantly juniper, and a lot of people don’t even know what juniper looks like.”

The hedge is just one example of how Killara invites people to connect more deeply with what's in their glass, and with the hands-on work that goes into making it.

Set on 26 acres of land in the Coal River Valley – around half an hour from Hobart – Killara Distillery has been producing handcrafted spirits since 2020.

The property is more than just a production site or a cellar door. It is where ingredients are grown, harvested, and distilled before being shared with visitors. The distillery's "garden-to-glass" philosophy runs through everything it makes. Botanicals grow by the cellar door, and grain for whisky is sourced from the paddocks beyond. Juniper and native pepperberry are harvested by hand. Everything is grown and harvested with care.

“We’re growing our own botanicals for gin, barley for whisky.”

This focus on quality is reflected in the distillation process. Inside the distillery, a single copper pot still refines raw base botanicals into flavoursome elixirs one drop at a time. Whisky ages in custom-made oak casks, maturing over time. When finished – and before making their way to eager customers – each and every bottle is labelled by hand.

“It’s all distilled with intention. Things are done slowly.”

Visitors can sample spirits straight from the source, exploring how the flavours from natural ingredients work together while seeing where they’re grown. Rather than simply tasting the finished product, they're invited into the process itself.

Sharing the story behind the spirits

For Kristy, creating high-quality spirits is only part of the job. She is equally passionate about helping people understand where the ingredients come from, how the products are made, and what makes each batch unique.

“We love showing people around here and bringing people in to be part of our journey.”

That connection continues well beyond a visit to the distillery. Kristy says it’s important for her that customers have easy access to information about new releases, upcoming products, events, and the distillery itself. Making it easy for people to stay informed helps Killara Distillery maintain good relationships with its visitors long after they return home, while also supporting online sales and tour bookings.

Behind the scenes

Being able to interact directly with customers makes a big difference. And it’s not just customers. Whether she's speaking with suppliers, coordinating staff, managing bookings or responding to enquiries, Kristy says that staying connected throughout the day is a big deal.

“Given that we’re in rural Tasmania, it’s really important that we stay connected.”

With a property that covers a significant area, Kristy says that mobile coverage makes a big difference to how she works. Being able to stay connected while moving around the property helps Kristy keep day-to-day operations running smoothly.

“I can be walking down on the back barley field and have coverage.”

Living and working in a regional area means that travelling is par for the course. Luckily, Kristy says that she can stay in touch with the business even when she’s travelling further afield.

“I can be travelling through Central Tasmania and have coverage.”

With its focus on whisky and gin, the distillery has a strong connection with Ireland – and Kristy makes sure to visit when she can. With $5 a day roaming, Kristy stays in touch with distillery operations and customer communications even when travelling overseas.

“I can be over in Ireland and have great coverage.”

For Kristy, staying connected helps keep conversations moving with customers, suppliers and staff, even when she's away from the distillery.

Planning for future growth

While whisky and gin remain at the heart of Killara Distillery, Kristy is already looking ahead to the next chapter, with plans for a modest vineyard to grow grapes for making brandy. A newly completed function centre will create opportunities for events, tastings and more hands-on experiences – including gin and whisky blending classes – giving visitors another way to engage with the ingredients, techniques and stories behind every bottle.

Kristy is excited to see what she’s built over the years continue to grow. She remains focused on sharing the craft behind every bottle, helping visitors better understand the ingredients, techniques and patience that shape each spirit.

See Killara Distillery’s story

Hear Kristy Lark-Booth share how Killara Distillery brings its garden-to-glass philosophy to life and stays connected from regional Tasmania to customers and suppliers further afield.