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The cock­tails that put the most con­sid­ered Aus­tralian craft spir­its to good use, with recipes from the best bar­tenders in the coun­try. Tas­ma­nia is filled with bright young peo­ple do­ing all sorts of in­no­va­tive things. One of them is Ryan Hartshorn, whose fam­ily runs Grand­vewe Farm in Birchs Bay in the state’s south. The farm pro­duces a se­lec­tion of cheeses de­rived from sheep’s milk (get your hands on the award-win­ning Sap­phire Blue); Ryan’s Hartshorn Distillery in­ge­niously uses the left­over sheep’s whey to pro­duce his Sheep Whey Vodka. “Our mother has al­ways brought us up to think cre­atively, to re­spect the en­vi­ron­ment; a lot of our in­no­va­tion has come from what can we cre­ate with our waste,” Ryan says. What’s more, he hand-paints each bot­tle’s la­bel. It’s be­com­ing a pop­u­lar tip­ple at bars like Gee­long’s Cen­tra, for in­stance, where bar man­ager Luke Drum is hav­ing fun with it in drinks like the Tus­can Martini. “The sub­tle sweet­ness of this vodka helps to bal­ance some of the sharper flavours from other in­gre­di­ents such as the grappa,” he says. grand­

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