Spring Bay Bourbon Cask is a Tasmanian single malt from Spring Bay Distillery's Cambridge facility, matured in ex-bourbon American oak casks. The spirit is produced grain-to-glass in a 2,500-litre copper pot still using Tasmanian malted barley and pristine East Coast rainwater. Bourbon cask maturation imparts vanilla, honey, toasted coconut, and caramel notes derived from the first-fill American oak barrels previously seasoned with Kentucky bourbon, complementing the fruity, floral character typical of the cool Tasmanian maritime climate. Bottled at 46% ABV without chill-filtration, preserving the natural texture of the Tasmanian spirit in the 700mL format.

Spring Bay Distillery was founded in 2015 by Cam and Suzy Brett on Tasmania's East Coast — a region known for pristine coastal environments and clean mineral water. The distillery operates across two sites: an original cellar door overlooking Spring Beach on the Tasman Peninsula, and a larger grain-to-glass production facility built in Cambridge, near Hobart, in 2019. Cam and Suzy Brett combined more than 20 years of personal whisky passion with a professional commitment to single malt production. Spring Bay's whisky uses east coast rainwater and a 2,500-litre copper pot still. The distillery has won the Icons of Whisky Awards for Global Visitor Attraction of the Year and Craft Producer of the Year.