| http://www.w3.org/ns/prov#value | - Each glass is paired with regionally sourced produce, including smoked cheeses and fish, and I am taught to identify key characteristics such as salt, peat and malt, which are often associated with coastal distilleries.Though distilling was legalised in Tasmania in 1823, it was only in 1992 that draconian laws were amended to allow smaller distillers to flourish on the island.
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