Apple orchard and organic cider producer Willie Smith’s Tasmanian has repositioned its apple spirits portfolio under the Willie Smith’s brand. 

William Smith planted the farm’s first apple trees in 1888, and his family has been growing apples in Tassie ever since. Willie’s great-grandson, Andrew took the farm organic over a quarter of a century ago and created Australia’s first certified Organic Cidery. 

In 2016 production of apple spirits commenced, made with the same ethos of being grown, crushed, fermented, distilled and aged on the farm. Willie Smith’s apple spirit range champions honest fruit flavours coming straight from the orchard. 

The Tasmanian-made Alembic-Charentais copper still was the first commercial still of its kind in Australia. This type of still is seen as the king of fruit spirit distillation and is the still of choice to make Apple Brandy throughout Calvados. 

Willie Smith’s balances French traditions and its own resourceful Tasmanian attitude to craft complex and authentic Apple Spirits. The range consists of a classic Apple Brandy, an Apple Spirit (Eau de Vie), and a traditional French-style liqueur called Pommeau. 

Perfect at the end of a meal, they provide the opportunity for spirit and fortified wine consumers to expand their repertoire, with layers of honest apple character in every sip.

Company contact details:

Willie Smith’s Tasmanian apple spirits are available nationally through Mind Spirits & Co, contact Mikael Gillard on or 0449 570 166.

Tasmanian customers should contact Willie Smith’s directly at or (03) 6266 4345.

The Shout Team

The leading online news service for Australia's beer, wine, spirits and hospitality industries.

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