Tasmania's remote location, the unpolluted air, soft, pure water and the exceptional locally-grown barley are helping distilleries make their mark in the world whisky market. In this episode of ExtraVirgin Food & Travel, we talk to master distiller Bill McHenry of McHenry Distillery in southern Tasmania about the process of getting the legendary spirit from grain to glass - from barrel-aging to food matching, ice or no-ice, Tasmanian terroir as well as Bill's ongoing search for a local peat bog. So pour yourself a dram, settle in and have a listen. Slåinte!

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