The art of barrel-making, an age-old craft, is at the heart of Tasmania's thriving whisky industry. In the misty northern midlands, a dedicated group of coopers, led by master craftsman Dave Schmeider, toils to perfect this ancient skill. Their work is crucial, as the treatment of the cask can make or break the whisky's flavor profile.
The Cooperage Craft
At Transwood Cooperage, just south of Launceston, the Schmeider family has found their niche. They've specialized in crafting barrels for the local whisky industry, handling up to 800 barrels annually. With a combined experience of nearly 56 years, Dave and his team, including his son Laurie, daughter Mell, and son-in-law Brandon Meyer, have honed their skills to an art.
A Family Affair
What makes Transwood unique is its family-owned status. Dave's passion and expertise have been passed down to the next generation, ensuring the craft's longevity. Mell, the only qualified female cooper in Tasmania, brings her own expertise to the table, particularly in the art of 'reading' the toasty notes of the timber. This family dynamic adds a layer of warmth and tradition to the industry.
The Impact on Local Distilleries
Distillers like Chris Condon of Launceston Distillery value the Schmeiders' expertise. Condon highlights their contribution to the industry, especially for distilleries without in-house coopers. The quality of their barrels is a testament to Dave's mastery, and their impact on the local whisky scene is undeniable.
A Growing Industry
Tasmania boasts over 80 distilleries, with whisky being the focus for three-quarters of them. Despite some established names scaling back production due to global trends and economic challenges, new entrants are pouring in with ambitious plans. Greenbanks Tasmanian Whisky Co., for instance, aims to produce 3 million liters of alcohol annually, sourcing grains from local farmers.
The Future of Tasmanian Whisky
Industry pioneer Pat Maguire, production manager at Maguire and Co., understands the importance of patience in this business. His distillery, utilizing barrels from Transwood Cooperage, aims to tap into the export market. With the potential to produce over a million liters of spirit annually, Maguire and Co. showcases the bright future of Tasmanian whisky.
A Legacy in the Making
As Dave Schmeider contemplates slowing down due to his aging body, he takes comfort in knowing that his legacy will live on through his children and son-in-law. Their continued involvement ensures that the art of barrel-making will endure, shaping the future of Tasmanian whisky for years to come.
Conclusion
The story of Transwood Cooperage and the Schmeider family is a testament to the importance of traditional crafts in modern industries. Their dedication and expertise have not only contributed to the success of local distilleries but have also positioned Tasmanian whisky for global recognition. As the industry grows, the role of these skilled coopers will only become more vital, ensuring the unique flavors of Tasmanian whisky continue to captivate palates worldwide.
