In the heart of Tasmania, a unique craft is thriving, one that is integral to the island's burgeoning whisky industry. Meet the master coopers of Transwood Cooperage, a family-run operation that has become a vital cog in the local whisky scene.
The Art of Barrel-Making
On a crisp Tasmanian morning, the Schmeider family is hard at work, transforming oak into vessels of flavor. The process is intricate, involving careful charring to caramelize sugars and draw out the timber's unique characteristics. It's a skill that has been honed over nearly six decades by master cooper Dave Schmeider, who has trained his children and son-in-law in the art.
"The way we treat the cask is crucial; it's what makes or breaks the whisky," Dave emphasizes.
Much of the work is done by hand, from cutting and shaping the staves to toasting the timber to perfection. It's a labor of love and a true craft, one that requires a keen sense of smell, as Dave's daughter Mell can attest.
A Family Affair
Mell Meyer, the only qualified female cooper in Tasmania, has found her niche in this male-dominated industry. Initially uninterested, she has embraced the opportunity to learn from her father and brother, Laurie.
"It's been a cool journey," she says. "I've learned a lot, and it's great to work with family."
The Schmeiders' expertise is valued by local distilleries like Launceston Distillery, where Chris Condon fills bottles with single malt whisky matured in their casks. Condon praises Dave's craftsmanship and the family's contribution to the industry.
The Future of Tasmanian Whisky
Tasmania's whisky scene is thriving, with over 80 distilleries across the state, three-quarters of which focus on whisky. Despite some established distilleries scaling back, new entrants are investing heavily, confident in the potential for growth. Greenbanks Tasmanian Whisky Co, for instance, has the capacity to produce 3 million liters of alcohol annually, sourcing grains from local farmers.
"We want to compete with the big names in world whisky," says co-owner Hugh Roxburgh. "We need volume and accessibility to do that."
Industry pioneer Pat Maguire, production manager at Maguire and Co, echoes this sentiment. With the potential to produce over a million liters of spirit annually, he sees a bright future for Tasmanian whisky, especially in the export market.
A Legacy of Craft
As Dave Schmeider contemplates slowing down, he takes pride in the fact that his children and son-in-law will carry on the tradition. It's a legacy of craftsmanship and a vital contribution to Tasmania's whisky industry.
"I'm happy to see the next generation take over," Dave says. "It's a great feeling to know our family's work will continue."
The art of barrel-making is a fascinating and integral part of the whisky-making process, and in Tasmania, it's a craft that is very much alive and thriving.
