Hillwood Whisky

Meet the Herron family, the creators, distillers, cask coopers, bottlers, labellers, sellers, and bag stampers of Hillwood Whisky.

Hilwood Whisky

Our Story

Born and raised in Northern Tasmania, Paul Herron is the Master Distiller and head of the family, and Daniel, Joel and Oliver are the triplet sons, spurring along Paul’s creative practice and combining their skills to produce a whisky abundant in flavour and heart.

The Herron family’s love of whisky came from their love of making things. Generational craftsmen, with a history of creating with their hands, they saw whisky distilling as a challenge they could undertake together.

Ollie showing a distillery visitor around Hillwood Whisky Distillery and the handmade Hillwood Whisky casks.

The idea was actually decades in the making. The original seed planted by a family friend on one of their regular sailing adventures on the Tamar River. Back when the boys were young, playing on small dinghies along the estuary. What started as a “silly idea”, gradually evolved into a rush of excitement to build a small distillery from the ground up, in the community they loved best.

Single Malt was the only direction for the Herron family. They loved the idea that it required at least two years ageing to become ‘whisky’ and ready for consumption. They’re a family who prefers not to rush things, instead their small-batch releases rely on the pureness of time and patience to evolve into the best product it can be. And they’re staying true to single malt production, making no plans to diversify into other “quick to market” spirits.

It’s their love for time honoured traditions that bonds them together and filters it’s way into each of their Hillwood Whisky releases.