History.
Place.
Spirit.
About Clyde Mill Distillery, Bothwell Tasmania
There's no place quite like it.
Set on the banks of the Clyde River in the Bothwell Central Highlands, Clyde Mill sits in a landscape that’s beautiful all year round, one that truly expresses all four seasons.
Our distillery, kitchen and bond stores are housed in a heritage-listed 1823 flour mill, honouring tradition while crafting new stories through our whisky, gin and food.
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The Distillery
We make single-batch whisky and gin using grain grown on farm and water drawn from the Highland Rivers, inside the Central Highlands Council boundary. No other Tasmanian distillery can say that.
We choose the grain, the cut, the cask, but once it’s laid down, the Highlands take over. Rapid swings of pressure, temperature and season drive the spirit into the oak and pull it back out again, on their own timeline, not ours.
We decide when to start. The Highlands decide when it's finished.
Mark Nicholson, calls it dynamic maturation. It’s the best distiller’s assistant in the Southern Hemisphere, and it’s why no cask matures here the way it would anywhere else.
Our whisky is aged on site, with each release reflecting the season and the casks it came from. Our gins are built around bright citrus and native botanicals, made to be enjoyed fresh at the cellar door.
Every bottle leaves Bothwell with the story of this place in it.
Our Story
From Farm to Mill to Distillery
The story of Clyde Mill begins more than 200 years ago on the banks of the Clyde River in Bothwell. Established in 1821 by Edward Nicholas, a settler from Monmouthshire in Wales, the property was named Nant after his homeland. The Welsh word “nant” means a small stream or brook, a fitting tribute to the river that has shaped the estate ever since.
Powered by the waters of the Clyde, the original flour mill became the heart of a thriving agricultural enterprise, set within a working farm of sheep and crops. It remains one of Tasmania’s most significant heritage buildings today.
2004
A Distillery is Born
Over the generations, the estate evolved alongside the community around it. What began as a working farm and flour mill later gained international recognition when Nant Distillery was established in 2004.
Visitors travelled from across Australia and around the world to experience the historic mill, enjoy a whisky by the millpond, and discover the unique character of spirits matured in Tasmania’s Central Highlands.
2025
A New Chapter
Like many historic properties, the estate experienced its share of challenges. Following several changes of ownership, the buildings sat largely dormant for a few years. Yet despite the uncertainty, the mill, farmland and heritage structures remained an important part of Bothwell’s identity, a place held dear by locals and visitors alike.
In 2025, a new chapter began when local Bothwell farmers John and Annie Ramsay purchased the property. Originally acquired for its grazing benefits as part of the Ramsay family’s farming operation, they quickly recognised the opportunity to restore life to one of Tasmania’s most iconic rural destinations.
Roots, Not Romance
The Family Behind Clyde Mill
Today, alongside their children Alex, Henry, William and Matilda, the Ramsays have revitalised both the distillery and restaurant, reopening the estate as Clyde Mill Distillery + Kitchen.
The new name honours both the Clyde River that continues to flow through the property and the historic mill that remains its centrepiece. This wasn’t a lifestyle purchase, it was a homecoming, and that’s a difference you can’t manufacture.
Then & Now
Where Past Meets Future
While Clyde Mill looks firmly to the future, it remains deeply connected to the past. The flour mill, the farming land, the spirit of hospitality and the distillery that has welcomed visitors here for generations continue to define the estate today.
Our flagship single malt won’t be ready until 2027. That’s not a delay, it’s the point. More than two centuries after Edward Nicholas first settled these banks, Clyde Mill remains a place shaped by hard work, local pride, and a strong connection to the land.
We decide when to start. The Highlands decide when it’s finished.