BATHURST Regional Council has approved a distillery, cellar door and hospitality venue to be added to the city’s landscape.
Subscribe now for unlimited access.
$0/
(min cost $0)
or signup to continue reading
The development application (DA) lodged with council by Toby Jones shows the site would be constructed on O’Connell Road at Brewongle.
The DA is for the development of The Grange as a homestead, operating farm, future distillery and hospitality venue for special events.
“We propose to develop the NSW State Heritage listed property The Grange and the distillery in a way that the two will coexist and leverage off each other,” the DA states.
“It is planned to do this without impacting any of the heritage buildings and their immediate surrounds.”
The distillery will produce whisky using locally-grown barley.
“We’re looking to grow our own barley and produce a product from local products,” Mr Jones said.
He said Bathurst’s agriculture, wine, beer and existing distillery were all factors in his decision to submit the DA.
“Bathurst is developing in these areas and we’re keen to be a part of it,” he said.
The DA states the objective “is to ultimately develop a distinct and prominent tourist destination as well as a commercially successful cellar door and hospitality venue”.
“The existing tourism events around Mount Panorama and proposed future development of the Velocity [Park] race precinct open up possibilities for satellite events and sale of local produce to visitors,” it says.
Mr Jones said the considerable growth in the boutique distillery market, particularly in Tasmania, was a factor in his decision.
It is planned to do this without impacting any of the heritage buildings and their immediate surrounds.
- Toby Jones, distillery owner
“These operations have been shown to be a destination, bringing more tourists into the district as well as enhancing the district’s tourism offering,” he said.
The site is expected to employ two to three staff when operational.
Mr Jones told the Advocate that while the development will be a positive addition to Bathurst’s tourism and produce sector, it was still a number of years off being operational.
He said there were many steps that needed to be taken before the first whisky could be enjoyed.
Mr Jones will soon apply to the Australian Taxation Office for a licence to produce alcohol.
As well, equipment needs to be sourced and whisky needs to be barrelled before being consumed.
“You can’t sell whisky until it’s been in oak barrels for two years,” he said.
“We’re a long way off yet. It’s very early days.”