Tyler Clark


You can usually find Tyler hiding away in the garage, tinkering, building or planning something. This is the way he’s always been. His early days on his family's semi-rural property outside of Hobart developed and crafted a strong passion for working with his hands—there wasn't a lot to do out in the sticks as a young boy!

Continuing to develop his interest in building and creating, Tyler went on to begin a dual trade apprenticeship in electrical and instrumentation, working in various locations across Australia. Working in locations all across the country gave Tyler the means to start collecting Australian whisky, another passion that he has nurtured from a young age. This eventually led on to broadening his collection and acquiring spirits from all over the world. From here, the dream of beginning his own distillery started to grow.

His interest in the latest innovations around recycling cargo containers was a major factor in the distillery’s unique design, a compact and sustainable model that proves its worth. The still itself was built with another of his passions in mind—that of process automation, which for 7K means the integrated use of technology to automate certain features of the distilling process.

Now, still overly passionate about using his hands to build and create, Tyler is always making modifications, add-ons and new systems to build upon the distillery's advanced system.

Harry Foster


Harry has always had an affinity with nature. In his youth he spent hours on end in his neighbour’s huge tropical fruit garden in Far North Queensland, leading him to develop a passion for plants, especially the edible varieties. Nothing was off the cards—from tropical fruits to exotic spices and seaweed, everything was submitted to the taste test!

After school, he worked as a cocktail bartender at two island resorts based on the Great Barrier Reef. He spent years learning the craft and flavour profiles of spirits and liqueurs, and how to create the perfect blend. After winning an award for Queensland's best cocktail, it was time to venture further afield.

It was in 2014 that Harry made the long journey down to build a life in the south. While working at some of Tasmania's best tourism destinations, he continued chasing his passion for food, alcohol, and nature, eventually studying plant science at the University of Tasmania. It was at this point that his interest in craft Tasmanian spirits joined the party. Gin, whisky, and liqueurs caught his attention, and he knew he needed to become a part of this rapidly growing industry.


His interest grew even stronger after he assisted with the opening of a distillery in the north of the state, which led to making the move back down to Hobart, meeting Tyler, and coming on board with 7K Distillery.







A trio of modified shipping containers house our beautifully crafted 1100L copper pot still along with our laboratory, bottling line, storage space, barrel house, and everything else that comes with the everyday running of the distillery. The idea of fitting out a couple of steel boxes came to us naturally, as we are enthusiastic about implementing the environmentally sustainable model of reuse, recycle and restore as much as possible.

This ethos carries through into the distillery in a lot of aspects, such as reusing steel for construction, reducing waste, and finding ways to utilise remaining waste product instead of just sending it down the drain or into the bin.

Another aspect of our personal lives that carries over into 7K Distillery is getting out into the wild and foraging for native botanicals, such as those that we use in our gin. There comes a particular satisfaction with searching for and learning about the native produce that our state has to offer.

We’ve found that with so many different varieties of plants, fruits, and seeds available to us, the process becomes like a puzzle: we get to choose the pieces and figure out how they fit together by studying their characteristics, and experimenting to discover how they can be blended to create something beautiful.

From strawberry eucalyptus to wild fennel and pepperberry, Tasmania’s native produce is wholly unique, a characteristic which is passed on to our product.




Liquor License Number: 84392
Under the Liquor Licensing Act 1990 it is an offence: 
For liquor to be delivered to a person under the age of 18 years. Penalty: fine not exceeding 20 penalty units. 
For a person under the age of 18 years to purchase liquor. Penalty: fine not exceeding 10 penalty units.