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Distillery one step closer to production

Saturday, 5th September, 2020

The Tydvil Hotel’s Eric Hanna and Fossey’s Ginporium & Distillery’s Steve Timmis are excited to see construction completely approved, after their paperwork was approved by the ATO. PICTURE: Myles Burt The Tydvil Hotel’s Eric Hanna and Fossey’s Ginporium & Distillery’s Steve Timmis are excited to see construction completely approved, after their paperwork was approved by the ATO. PICTURE: Myles Burt

By Myles Burt

The Tydvil Hotel has ticked all boxes to build their new distillery after receiving the green light from the Australian Taxation Office.

Still finalising their producer wholesaler license through NSW Liquor and Gambling, the Tydvil’s Eric Hanna and Fossey’s Steve Timmis are more than happy to see all the paperwork completed.

An ATO license was the big hurdle they needed to jump.

“Tax is a big thing with alcohol.Australia is the most heavily taxed country in the world when it comes to booze,” Mr Timmis said.

“We have to pay something like $86 per litre off the pure alcohol, so it’s very tightly controlled.”

Gaining City Council DA approval in late January this year, the building housing the new distillery has already been under construction with plumbing, electrical, painting, and flooring underway.

Mr Hanna said the still components are only four weeks away from arriving, which will then be fitted out in the building over another three to four weeks.

Mr Timmis said the distillery would be entirely operational in around two months, with locals being able to grab their own locally distilled gin one month after production officially begins.

“Before the end of the year we will have product out there,” Mr Timmis said.

The Tydvil Hotel distillery will be able to produce and sell Fossey’s gin and moonshine locally straight away, but other products such as whiskey and rum will take a couple of years in the barrel before it can be poured into the local market.

“To make whiskey, it legally needs to be in a barrel for two years in Australia,” Mr Timmis said.

“Eighty per cent of the flavour of whiskey comes from the barrel and what was in the barrel beforehand, 100 per cent of the colour comes from the barrel.

“Everyone in Broken Hill is going to be on this journey for a while.”

Mr Hanna and Mr Timmis are excited to have locals and tourists coming in to see the new distillery, whether it be questions about their favourite spirits or to check out the beautiful copper aesthetics.

Mr Hanna said two employees from the Tydvil Hotel would be trained to operate it.

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