section 43a application - launceston.tas.gov.au

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Section 43A Application

28 GARFIELD STREET, SOUTH LAUNCESTON

ADAMS DISTILLERY

SUPPORTING SUBMISSION

4 March 2016 – Version 2

Prepared by: Rebecca Green & Associates

norrisl

Typewritten Text

Attachment 2 - 28 Garfield Street - Application

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Contents

1. Executive Summary ................................................................................... 3

2. The Proposal ............................................................................................. 4

3. Site Analysis .............................................................................................. 8 3.1 Location .................................................................................................................................................... 8 3.2 Title description ....................................................................................................................... 10 3.3 Hazards and Special Values ..................................................................................................... 11 3.3.1 Heritage and Scenic .............................................................................................................. 11 3.3.2 Flooding ................................................................................................................................ 11 3.3.3 Bushfire ................................................................................................................................ 11 3.3.4 Land capability...................................................................................................................... 11 3.3.5 General environmental quality and hazard risk ................................................................... 11 3.3.6 Special or significant features of the subject land ............................................................... 11 3.3.7 Infrastructure ....................................................................................................................... 12

4. The Amendment ..................................................................................... 13

4.1 Section 32 of LUPAA ................................................................................................................ 13 4.2 Objectives of Schedule 1, Part 1 of LUPAA .............................................................................. 13 4.3 Objectives of Schedule 1, Part 2 of LUPAA .............................................................................. 14 4.4 State Policies ........................................................................................................................... 16 4.5 Use, development, protection or conservation of any land ................................................... 17 4.6 Requirements under the Gas Pipelines Act 2000 .................................................................... 17 4.7 Risk of land use conflict ........................................................................................................... 17 4.8 Permissible use and development, and the potential for regional impact ............................. 18 4.9 Regional Land Use ................................................................................................................... 18 4.10 Summary of Amendment ...................................................................................................... 19

5. The Development .................................................................................... 19

5.1 Section 43A of LUPAA .............................................................................................................. 19 5.2 Summary of Development ...................................................................................................... 34

6. Conclusion............................................................................................... 35

APPENDICES

Appendix A: Land Owners Consent Appendix B: Certificate of Title Appendix C: Site Plan Appendix D: Production Process of Single Malt Whisky Appendix E: Letters of Support Appendix F: Business Plan

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1. Executive Summary This report forms part of a planning application to amend the Launceston Interim Planning Scheme 2015 (‘the scheme’). The report and application has been prepared on behalf of Adams Distillery by Rebecca Green & Associates. The application seeks to:

Introduce a site specific use and qualification to allow for Resource Processing use class as a discretionary use within the Inner Residential zone for a Beverage and Alcohol Production at 28 Garfield Street, South Launceston comprising the following land title: CT 134162/1.

Amend Table 11.2 to provide application of use standards to use class – Resource Processing.

The amendment to the scheme will allow an existing building to the rear of the subject site to be used for a Whisky Distillery. The application for the Scheme amendment is proposed in accordance with Section 33 of the Land Use Planning and Approvals Act 1993. The application therefore is made in accordance with Section 43A of the Act. The key points of this submission are:

The proposal furthers the objectives of Schedule 1 of the Act;

The proposal complies with State Policies;

The proposal is in accordance with Council’s objectives for the development of the area as it represents logical consolidation of mixed uses to identified nodes, to be undertaken in accordance with the relevant Planning Scheme provisions;

The proposal furthers the objectives of the Northern Regional Land Use Strategy; and

The existing infrastructure network is able to cater for the proposed use. This submission demonstrates that the proposal is consistent with Council’s strategic objectives for this area as articulated in the Regional Land Use Strategy of Northern Tasmania (2013). This submission demonstrates compliance with the requirements of Section 32 and Section 43A of the Act. As such, the proposal is suitable for Council certification and subsequent approval.

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2. The Proposal The purpose of this application is to amend the Launceston Interim Planning Scheme 2013 (“the Scheme”) as follows:

Introduce a site specific use and qualification to allow for Resource Processing use class as a discretionary use within the Inner Residential zone for a Beverage and Alcohol Production at 28 Garfield Street, South Launceston comprising the following land title: CT 134162/1.

Adams Distillery wish to use the existing vacant storage building located to the rear portion of the subject site, as a Whisky Distillery. The scheme amendment is provided together with a development application. Currently under the Launceston Interim Planning Scheme 2015, Resource Processing within the Inner Residential Zone is prohibited. Use Class Resource Processing “use of land for treating, processing or packing plant or animal resources. Examples include an abattoir, animal saleyard, cheese factory, fish processing, milk processing, winery and sawmilling.” The Draft Tasmanian Planning Scheme has expanded upon this use class definition as follows: “use of land for treating, processing or packing plant or animal resources. Examples include an abattoir, animal saleyard, cheese factory, fish processing, milk processing, winery, brewery, cidery, distillery and sawmilling.” Other discretionary uses within the Inner Residential zone include educational and occasional care, food services (if for a café or takeaway food premises), sports and recreation, tourist operation. The proposal is considered to be compatible in more ways to the surrounding residential area than say a school (noise issues and traffic issues). Adams Distillery intends to start a small hobby style business in the form of a Distillery. The two operators intend to work on their days off and after work to try and develop an exceptionally high quality small batch Boutique product. Adams Distillery is proposing to be, but not limited to, a Single Malt Whisky Distillery, however, it is the businesses intention to experiment and produce some small batches of Gin and Rum. There are provisions within their business plan to later on produce some RTD’s and maybe some craft beer; at this stage, these would be for domestic market and cellar door type sales.

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Current annual estimates for Adams Distillery are approximately, but not limited to, 1000 litres a year, this may vary depending on success of the business in the future. It is estimated that production will occur 4 times per month. Hours of operation are proposed to be Monday to Friday 7am to 8pm, Saturday 9am to 8pm and will operate on Sundays and public holidays 10am to 8pm. The hours of operation are in line with the Environmental Management and Pollution Control (Miscellaneous Noise) Regulations 2014 for “lawnmowers and other power garden maintenance equipment”. Even though the use is not in any way similar to such equipment and less so in terms of noise, it is reasonable to operate within these hours are they are hours typically associated with residential uses. Also, with running this business as intended, production will be on the operators days off from their normal occupations, as one of the operators is a Paramedic and works a 8 day week, days off vary every week, meaning operations will run across every day of the week at some stage. The business is a silent business with no requirements for public access or regular deliveries. There is no audible noise outside the premises walls, having zero impact or disturbance with neighbours. The still will run approximately once or twice per fortnight. This will be manned by the operators during the approximate 8-10 hour process. The still is heated with a ring gas burner, with no regulator (therefore not like a gas barbeque) and hence no “hissing” of the gas is evident. Minimal noise from the still will be obvious from within the building, at approximately 6dBa. The grain mill will operate once per fortnight for approximately 30-45 minutes. The grain mill is yet to be manufactured and is a custom design to suit the business requirements. The information contained within this submission has been gained from the knowledge of the operators from Little Rivers Brewing Co. in Scottsdale where they have a similar mill made by the same company – SD & LM Bartlett of Bartlett Grain Mills in Victoria. After viewing and talking with the operators in Scottsdale noise output levels were ascertained and believe that the levels will be the same or most likely even less but have reported their levels as the maximum. The grain mill has a single phase motor which is 2hp and would run normally at 900rpm, however the proposed grain mill is to be reduced to 300rpm to avoid grinding the grain too fine. The mill that the operators are planning to use has a maximum of 76dB (A), with anticipated intermittent noise production. As this is to be located within the building, the noise level outside the building is expected to attenuate to below 60dB (A), which is 15 dB(A) less than the noise design goal of 75dB (A). Appropriate conditions on an approval can ensure that appropriate noise design goals are maintained. The grain mill if need be and required by Council could be isolated within separate enclosure within the building.

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Table 1 – Noise Design Goals (DVRQ, 1997)

For every 2 grain runs there will be 3 still runs. The only other possible noise that may occur is filling the mash tun with hot water. In relation to potential dust, the building is sealed and the grain mill will run with the roller door down. It is in the best interests of the operators to minimise dust, as the flour dust is the product needed in the production and any loss is of consequence to the outcome. A skirt on the grain mill to avoid any dust issue will ensure that 99.9% of the flour dust is contained. The operators have been in discussions with Mackeys Distillery in Hobart who have operated in a residential area for 8 years, even at time with windows open without any known complaints and believe that their production levels and processes are almost identical, and do not create a disturbance in anyway. Should Council’s Environmental Health Department wish to confirm any details of this similar operation they are welcome to contact their counterparts in Hobart City Council, or alternatively Leon McGinnis at Southern Midlands Council has assessed and approved a number of distilleries and can provide guidance to Council if required. There would be at a maximum, 2 vehicles on site during production under the current business plan, this may increase to 3-4 vehicles if required for business growth. There are currently 2 marked parking spaces and more auxiliary spaces next to the building on the subject site. A copy of the business plan, minus financial details is included for Council information at Appendix F to this submission. There may be the occasional delivery to the site, nothing regularly scheduled. Vehicles that will be used for deliveries and waste water and grain removal will include for minor items namely small packaged items would be in light rigid trucks by freight companies, or a ute in the case of barley. The operators will be picking up two 600kg bags of barley once per month and delivering to the site in a ute/trailer and lifting off with their own manually operated fork lift, the same mode of transport will be for the removal of spent grain and waste water to a nearby farm which will also be once per month. Barrels will be very minimal because of the operators planned and affordable production and so will be delivered from a freight company in a small truck once every 3 months approximately.

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As discussed above, this is a silent business; the only exception will be a grain mill with similar noise levels of a coffee grinder at a café. With the doors closed to prevent the wind blowing the ground grain around, there would be almost no noise outside. The grain mill would ONLY be run during recognised business hours. The potential for odour issues is class as low to minor, with only very isolated odour issues expected. The mash, this is where the milled barley is mixed with hot water, there may be a smell of porridge during this process, however it will be done within the building with the doors closed and into a tank with water that will have a cover. There is little to no chance of this odour being detected outside the building or past the property boundary. When the mash is pumped to the fermenting tanks, yeast is added and can generate a bread/sour dough type aroma. However, the fermenting tanks also have covers and very little chance that the smell will be detected outside the building or the boundary of the property. The spent grain is stored in sealed drums until it is delivered to a nearby farm as well as the waste water out of the still and mash tun. Waste grain will be loaded and stored in the drums and taken to a farm along with the waste water and used as animal feed and irrigation water. Even if there is a small odour, it is generally considered pleasant. The frequency of producing a mash and fermenting it is approx. once to twice a fortnight. There will be three types of waste water.

1. From the Mash Tun, this water will be drained into a portable tank to be used as

irrigation on the same farm as the spent grains.

2. The water left in the still after a run. This will go into the same portable tank.

3. Water used to clean equipment, this will be only hot water under pressure, NO

chemicals as the operators are using copper in their still and the product is

sterilized as the water boils for production, this will go down the pit outside, and

this is a combination Storm Water and Sewage pit.

NOTE: This pit will have a fine mesh collection basket installed, ZERO spent grain or large particles will enter the storm water/sewage.

A Trade Waste Agreement application was lodged with TasWater on 24 January 2016. It is anticipated that the operators will be able to satisfy TasWater’s requirements and would be able to comply and receive a Certificate of Certifiable Works (CCW) once TasWater have received documentation from Council.

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There will be Oak Casks of spirits maturing and associated materials for the production of the beverages stated above stored on site. Further details of the production process of single malt whisky is contained in Appendix D to this submission. Adams Distillery intends to use the existing signage at the front of the property, and some directional signage on the rear building for the main entrance. This submission will be presented in three parts. The first part of the submission will provide details of the site. The second part will address the requirements of Section 33 of the Land Use Planning and Approvals Act 1993 (LUPAA) with reference to the proposed scheme amendment. The third part will address the requirements of Section 43A of LUPAA with respect to the development proposal itself.

3. Site Analysis 3.1 Location

The subject land is located at 28 Garfield Street, South Launceston (CT 134162/1) and is comprised of a single parcel of land. Figure 1, below, illustrates the location of the subject land.

Figure 1 – Location of subject land. (Image courtesy of www.thelist.tas.gov.au)

CT 134162/1

http://www.thelist.tas.gov.au/

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Figure 2 – Site zoning and surrounding zoning. (Image courtesy of www.thelist.tas.gov.au) Brown = Inner Residential, Mauve = Commercial

The site is surrounded by a number of residential dwellings, and business premises. The subject building to the rear portion of the subject site which is subject to the development application was issued a permit in 1986 for storage use at the same time of the construction of the building. The existing dwelling at the front portion of the site has been used lawfully since 1995 for offices. The subject site has not been used for residential purposes since at least 1995. There are a number of reasons why this site has been chosen and is required to have approval of the proposed amendment. The site is surrounded by a mix of uses, including commercial businesses. The subject site has not been used for residential purposes since at least 1995. The use is considered a compatible one with neighbouring residential uses. Although vacant Light Industrial zoned land is available, land size is considered extremely large for the intended use. Those sites zoned Light Industrial where vacant buildings are available is also considered too large for such operation and considerably costly to rent for a small startup business. The owner of the subject site is offering Adams Distillery a subsidised rent to allow the establishment of the new business; this is a significant consideration for a new business with no to little cash flow during start up. Community consultation has been undertaken and continues by the operators. This submission is provided with letters of support by three adjacent land occupiers and provided at Appendix E to this submission.

Subject Site

http://www.thelist.tas.gov.au/

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3.2 Title description The subject property is described in the following title, CT 134162/1. The registered owner of the lot is Paul Rowlings.

Existing signage

Existing access to subject building

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Subject building located at rear portion of 28 Garfield Street, South Launceston 3.3 Hazards and Special Values 3.3.1 Heritage and Scenic The site is not locally or state heritage listed and is not considered to have any special scenic values. The site is not listed in the Tasmanian Aboriginal site index. 3.3.2 Flooding The site is not known to be subject to flooding, given the elevation above sea level. 3.3.3 Bushfire The site is not considered to be bushfire prone. 3.3.4 Land capability The land is mapped as class E according to the state wide land capability mapping. 3.3.5 General environmental quality and hazard risk There are no identified areas of contamination on the development site. The site is not identified as being of risk of landslip. The subject site is surrounded by an area that has already been developed and has been developed upon. 3.3.6 Special or significant features of the subject land There are no species of rare vulnerable or endangered flora species located on the subject land. There is no vegetation, except lawns on the development site that will require clearing as part of the use of the site.

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3.3.7 Infrastructure The site is located within an area where there is reticulated water and the site has access to a number of Council maintained roads. It is assumed that the existing services would be adequate for the proposed use. A gas connection has recently been connected to the premises. The operators have been in contact with TasWater in relation to their requirements and the information needed for an application for a Trade Waste Agreement. The area is a combined stormwater / sewerage area. An application for Trade Waste Agreement was lodged with TasWater on 24 January 2016. Liaison with James Doherty, Field Service Officer – Trade Waste is continuing. TasWater requirements of a 3mm guage mesh screen for waste water into the sewer via a combined pit on site and also to have a backflow elimination system or similar onto the mains water can be satisfied, and the business operations would be able to comply and receive a Certificate for Certifiable Works (CCW) once TasWater have received documentation from Council.

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4. The Amendment 4.1 Section 33 of LUPAA An amendment to a Planning Scheme:

Must seek to further the objectives of Schedule 1; and

Must be prepared in accordance with State Policies; and

May make any provision which relates to the use, development, protection or conservation of any land; and

Must have regard to the safety requirements set out in the standards prescribed under the Gas Pipelines Act 2000; and

Must, as far as practicable, avoid the potential for land use conflicts with use and development permissible under the planning scheme applying to the adjacent area; and

Must have regard to the impact that the use and development permissible under the amendment will have on the use and development of the region as an entity in environmental, economic and social terms.

Each of these parts will be addressed in the following sections.

4.2 Objectives of Schedule 1, Part 1 of LUPAA

(a) To promote the sustainable development of natural and physical resources and the maintenance of ecological processes and genetic diversity

The proposed amendment seeks to further the objective of this part of the Act through the use of land already utilised and existing. No rare or threatened species of flora or fauna have been identified on the subject site. As such, the proposed amendment will not threaten genetic diversity. The proposal would therefore also not adversely impact on ecological processes. (b) To provide for the fair, orderly and sustainable use and development of air, land and water The use of the land within the Launceston area is guided by the Northern Regional Land Use Strategy Version 4.0. The site is connected to full infrastructure services, including natural gas (a requirement of the operators for the business) and is within walking distance to a number of other services. The future use of this site will be compatible with the surrounding land, which is an area of mixed uses and a site which in the past was a commercial zoning.

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(c) To encourage public involvement in resource management and planning This process encourages public participation and comment through the notification process, following Council certification. The community and government departments and agencies will be able to formally comment on the draft amendment as part of this process, although some informal community consultation with neighbours has occurred to date. (d) To facilitate economic development in accordance with the objectives set out in

paragraphs (a), (b) and (c) The proposed amendment seeks to further this objective of the Act by allowing a site specific amendment to the subject land to facilitate a future business enterprise. (e) To promote the sharing of responsibility for resource management and planning

between the different spheres of Government, the community and industry in the State.

Community involvement will be encouraged through public notification, local government involvement will be encouraged through this planning process. State Government involvement will be facilitated through the Tasmanian Planning Commission assessment process.

4.3 Objectives of Schedule 1, Part 2 of LUPAA

(a) To require sound strategic planning and coordinated action by State and local government; and

The amendment seeks to further this objective of the Act by furthering Council’s objectives as expressed through the Northern Regional Land Use Strategy. (b) To establish a system of planning instruments to be the principal way of setting

objectives, policies and controls for the use, development and protection of land; and The proposed amendment seeks to amend the use table of Inner Residential zone for the subject site within the Launceston Interim Planning Scheme 2015. The Inner Residential Zone currently prohibits Resource Processing. The site at 28 Garfield Street is currently used for offices (front building) and vacant premises (rear building), although has in previous years been used as mechanical repairs and also storage uses. The land will be used in accordance with the relevant provisions of the Launceston Interim Planning Scheme 2015. (c) To ensure that the effects on the environment are considered and provide for explicit

consideration of social and economic effects when decisions are made about the use and development of land; and

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The amendment is not likely to have an adverse impact on the surrounding environment. No rare, vulnerable or threatened species of flora or fauna have been identified on the subject property. Similarly, no areas of land exist on the site that requires conservation. The social and economic effects of development/use of the site should be given sufficient weight as the amendment will allow a small new business to commence operations on a site which has not been used for residential purposes since at least 1995. (d) To require land use and development planning and policy to be easily integrated with

environmental, social, economic, conservation and resource management policies at State, regional and municipal levels; and

All relevant regional and state policies have been considered for this proposal. (e) To provide for the consolidation of approvals for land use or development and related

matters, and to coordinate planning approvals with related approvals; and This amendment seeks to further this objective by allowing simultaneous consideration of both the amendment and the proposed development/use. (f) To secure a pleasant, efficient and safe working, living and recreational environment

for all Tasmanians and visitors to Tasmania; and The amendment sought seeks to further this objective by allowing for hobby like business use of the subject site in a manner that will not have an adverse impact upon the amenity of nearby residential development. The Launceston Interim Planning Scheme 2015 makes provision to ensure issues of safety and amenity area considered. (g) To conserve those buildings, areas or other places which are of scientific, aesthetic,

architectural or historical interest, or otherwise of special cultural value; and The subject land has no known scientific, historical or special cultural value. The proposed amendment seeks to further this objective by allowing for future development of the site in a manner that has no impact on the historic value of any heritage sites. (h) To protect public infrastructure and other assets and enable the orderly provision and

coordination of public utilities and other facilities for the benefit of the community; and

Not relevant to this proposal. The development of the site can be serviced accordingly and in context to the surrounding area. A Trade Waste Agreement application was lodged with TasWater on 24 January 2016.

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(i) To provide a planning framework that fully considers land capability. The land capability of the subject site has been mapped as Class E. The classification assessment is based on the permanent biophysical features of the land and does not take into account economics of agricultural production, distance from markets and other, social and political factors in evaluating the best use for a particular area.

4.4 State Policies

State Policy on Water Quality Management 1997 The State Policy on Water Quality Management 1997 came into operation on 27 September 1997. This policy applies to all surface water, including coastal waters, and groundwater’s, other than privately owned waters that are not accessible to the public and are not connected to, or flow directly into, waters that are accessible to the public, or, water in any tank, pipe or cistern. Clause 31.5 of the Policy requires that a use or development be consistent with the physical capacity of the land so that the potential for erosion and subsequent water quality degradation is minimised. The nature of future use and development combined with the capacity of the Planning Authority to impose appropriate conditions in any subsequent planning approvals provides the opportunity for the relevant requirements of the Policy to be met. On the above basis, it is considered that the amendment complies with the provisions of the State Policy on Water Quality Management 1997. State Policy on the Protection of Agricultural Land 2009 The State Policy on the Protection of Agricultural Land 2009 came into operation on 3 September 2009. The Policy applies to all agricultural land in Tasmania. The Agricultural Land Policy defines ‘Agricultural land’ as:

Means all land that is in agricultural use or has the potential for agricultural use, that has not need zoned or developed for another use or would not be unduly restricted for agricultural use by its size, shape and proximity to adjoining non-agricultural uses.

The site is not classed as agricultural land and the Agricultural Land Policy does not apply to the land. State Coastal Policy 1996 The State Coastal Policy 1996 came into operation on 10 October 1996. This policy applies to the coastal zone, which includes all State waters and land within 1km from the High Water Mark.

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The site is located further than 1km of the coast and the State Coastal Policy does not apply to the land. National Environment Protection Measures In accordance with Section 12A of the State Policies and Projects Act 1993, a national environment protection measure is taken to be a State Policy. The following therefore require consideration:

Ambient air quality 2002

Diesel vehicle emissions 2001

Assessment of site contamination 1999

Used packaging materials 1999

Movement of controlled waste between States and Territories 19998

National pollutant inventory 2000 The site has no land use history that indicates contamination. It is considered that the NEPMs will have no impact on the proposed amendment. 4.5 Use, development, protection or conservation of any land The proposed amendment does not make provision for the protection of any particular piece of land, as no sites of significance are located either within the boundaries of the subject property, or adjacent. There are no areas of significance on the development site that require protection or conservation. 4.6 Requirements under the Gas Pipelines Act 2000 This section of LUPAA requires that regard be had with respect of the safety requirements set out in the standards prescribed under the Gas Pipelines Act 2000. The gas pipeline is not located near to the subject property. As such, the requirements of the Gas Pipelines Act 2000 are not relevant to the proposed amendment. 4.7 Risk of land use conflict As noted throughout this submission, the proposed amendment will not cause conflict with adjoining uses. The adjacent residential uses on adjacent and nearby lots will continue, and will not be affected by future uses and development. The future use itself will be considered on its merits as part of a further section of this submission. The use proposed is unlikely to conflict with the adjacent residential development beyond that level of interface existing at present or expected normally in a residential area.

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4.8 Permissible use and development, and the potential for regional impact The Council’s objectives for the area are articulated by the Northern Regional Land Use Strategy Version 4.0, with respect to the interaction between residential and commercial land uses in the area. The proposed amendment will facilitate the consolidation of an existing area categorised as having properties similar to mixed use objectives, with a various uses other than residential within the context of the site. The regional impact of such resource processing use is likely to have a positive regional impact. Furthermore, the requested amendment will have no impact on environmental values of local or regional significance. As is evident from the previous discussion, the draft amendment furthers the objectives of the Act. 4.9 Regional Land Use The Northern Regional Land Use Strategy (NRLUS) includes a Regional Activity Centre Hierarchy Table which provides for commercial and retail functions within the Launceston area. The site is located in an area where a mix of land uses is provided for, with a combination of commercial and residential. The NRLUS also identifies that the regional activity centres network encourages centres that:

Create economic growth by co-locating a mix of land uses;

Concentrate goods and services more efficiently;

Provide appropriate locations for government investment in public transport, health, education, cultural and entertainment facilities;

Provide a focus for community and social interaction;

Encourage multi-purpose trips and shorter travel distances to reduce demand for private travel;

Integrate land use and transport to support walking, cycling and public transport; and

Accommodate higher density residential development, employment and trip-generating activities.

In response to these requirements, Adams Distillery is a new enterprise and to allow the functions of the business will create opportunity for a new business with future potential growth in an existing area of mixed land uses and a site which has been used for business operations for quite a period of time.

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4.10 Summary of Amendment The proposed amendment satisfies the requirements of Section 32 of LUPAA by:

Seeking to further the objectives set out in Schedule 1 of the Act; and

Being prepared in accordance with State Policies; and

By making provision for the use, development, protection or conservation of land; and

By having regard to the safety requirements set out in the standards prescribed under the Gas Pipelines Act 2000; and

By avoiding the potential for land use conflicts with use and development permissible under the planning scheme applying to the adjacent areas; and

By having regard to the impact that the use and development permissible under the amendment will have on the use and development of the region as an entity in environmental, economic and social terms.

The amendment does not affect any matters identified by Section 20(2), (3), (4), (5), (6), (7), (8) and (9) of the Act.

5. The Development 5.1 Section 43A of LUPAA Section 43C of LUPAA dictates the Council assessment process in determining a combined application for a scheme amendment and development. Launceston Interim Planning Scheme 2015 11.0 Inner Residential Zone 11.1.1 Zone Purpose Statements

11.1.1.1 To provide for a variety of residential uses and dwelling types close to services and facilities in inner urban and historically established areas, which uses and types respect the existing variation and pattern in lot sizes, set back, and height. 11.1.1.2 To provide for compatible non-residential uses that primarily serve the local community. 11.1.1.3 To allow increased residential densities where it does not significantly affect the existing residential amenity, ensure appropriate location of parking, and maintain vehicle and pedestrian traffic safety. 11.1.1.4 To maintain and develop residential uses and ensure that non-residential uses do not displace or dominate residential uses. 11.1.1.5 To provide for development that provides a high standard of amenity and contributes to the streetscape.

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Proposal Response The proposal furthers the purpose of the zone by providing for a compatible non-residential use that would primarily serve the local community, whilst not displacing any existing residential use, and not significantly affecting the existing residential amenity, as the subject building has been used since 1995 for a number of uses with a greater impact upon residential amenity than the proposed use, including store, service centre, and child care. The use will also provide for economic development that is compatible with the surrounding area. 11.1.2 Local Area Objectives

There are no local area objectives. 11.1.3 Desired Future Character Statements

There are no desired future character statements.

11.3 Use Standards 11.3.1 Hours of Operation

Objective To ensure that non-residential uses do not cause unreasonable loss of amenity to nearby sensitive uses.

Acceptable Solutions Performance Criteria Proposal Response

A1 Commercial vehicles must only operate between 7.00am and 7.00pm Monday to Friday and 8.00am to 6pm Saturday and Sunday.

P1 Commercial vehicles must not unreasonably impact on the amenity of nearby sensitive uses, having regard to:

(a) The extent and timing of traffic generation;

(b) The hours of delivery and dispatch of goods and materials; and

(c) The existing levels of amenity.

The proposal complies with the acceptable solution. The proposal will comply for all commercial vehicles. The business operators do not plan to have any immediate commercial vehicles related to the business. Any deliveries will be within the prescribed hours.

11.3.2 Mechanical plant and equipment

Objective To ensure that the use of mechanical plant and equipment does not cause an unreasonable loss of amenity to sensitive uses.


A1 Air conditioning, air extraction, heating or refrigeration systems or compressors must be designed, located, baffled or insulated to

P1 Noise, odours, fumes or vibration generated must not cause unreasonable loss of amenity to adjoining or immediately opposite

The proposal complies with the acceptable solution. Any new air conditioning, air extraction, heating or

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prevent noise, odours, fumes or vibration from being received by adjoining or immediately opposite sensitive uses.

sensitive uses, having regard to:

(a) The characteristics and frequency of any emissions generated;

(b) The nature of the proposed use;

(c) The topography of the site;

(d) The landscaping of the site; and

(e) Any mitigation measures proposed.

refrigeration systems or compressors will be designed, located, baffled or insulated to prevent noise, odours, fumes or vibration from being received by adjoining or immediately opposite sensitive uses. Further details regarding noise, dust and odours are provided at pages 4-8.

11.3.3 Light spill and illumination

Objective To ensure that light spill and levels of illumination from external lighting does not cause unreasonable loss of amenity to sensitive uses.


A1 The use must: (a) Not include permanent,

fixed floodlighting where the zone adjoins the boundary of the General Residential, Low Density Residential, Urban Mixed Use and Village zones; and

(b) Contain direct light from external light sources within the boundaries of the site.

P1 Floodlighting or other external lighting used on the site must not cause an unreasonable loss of amenity to nearby sensitive uses, having regard to:

(a) The number of light sources and their intensity;

(b) The proximity of the proposed light sources to nearby sensitive uses;


(d) The landscaping of the site;

(e) The degree of screening between the light source and the sensitive uses; and

(f) Existing light sources nearby.

The proposal complies with the acceptable solution. The subject site adjoins land zoned Commercial and Inner Residential zones. Any lighting will be for pedestrian safety and security and will be direct light from external light sources within the boundaries of the site only.

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11.3.4 External storage of goods

Objective To ensure that external storage of goods, materials and waste does not detract from the amenity of the area.


A1 Storage of goods and materials, other than for retail sale, or waste must not be visible from any road or public open space adjoining the site.

P1 Storage of goods and materials, other than for retail sale, or waste must be located or screened to minimize its impact on views into the site from any roads or public open space adjoining the site, having regard to:

(a) The nature of the site; (b) The type of goods,

materials or waste proposed to be stored;


(d) The landscaping of the site; and

(e) Any screening proposed.

The proposal complies with the acceptable solution. The subject site adjoins land zoned Commercial and Inner Residential zones. Storage of goods and materials will be primarily within the building itself. The subject building is to the rear of the subject site and behind an office building, meaning that visibility from any road is quite limited.

11.3.5 Commercial vehicle parking

Objective To ensure that parking of commercial vehicles does not detract from the amenity of the area.


A1 Commercial vehicles must be parked within the boundary of the site.

P1 Parking of commercial vehicles must not detract from the amenity of the area, having regard to:

(a) The number and type of vehicles;

(b) The frequency and length of stay;

(c) The location of offsite parking; and

(d) The availability of offsite parking in the area.

The proposal complies with the acceptable solution. It is not anticipated that the business will comprise of any commercial vehicles in the immediate future. There would be at a maximum, 2 vehicles on site during production under the current business plan, this may increase to 3-4 vehicles if required for business

23

growth. There are currently 4 marked parking spaces on the subject site.

11.4 Development Standards – Not applicable. Other Planning Considerations

E1.0 Bushfire Prone Areas Code – Not applicable. The subject site is not within an area to be deemed bushfire prone. E2.0 Potentially Contaminated Land Code – Not applicable, the subject site is not potentially contaminated land. E3.0 Landslip Code – Not applicable, the subject site is not mapped as landslip area on the planning scheme maps nor potentially subject to a landslip hazard. E4.0 Road and Railway Assets Code – Applicable. E4.5.1 Existing Road Accesses and Junctions

Objective To ensure that the safety and efficiency of roads is not reduced by increased use of existing accesses and junctions.

Acceptable Solution Performance Criteria Proposal Response

A1 The annual average daily traffic (AADT) of vehicle movements, to and from a site, onto a category 1 or category 2 road, in an area subject to a speed limit of more than 60km/h , must not increase by more than 10% or 10 vehicle movements per day, whichever is the greater.

P1 Any increase in vehicle traffic to a category 1 or category 2 road in an area subject to a speed limit of more than 60km/h must be safe and minimise any adverse impact on the efficiency of the road, having regard to:

(a) the increase in traffic caused by the use;

(b) the nature of the traffic generated by the use;

(c) the nature of the road;

(d) the speed limit and traffic flow of the

Not applicable as the proposed use is not on or within 50 metres of a Category 1 or 2 road.

http://www.iplan.tas.gov.au/pages/plan/book.aspx?exhibit=lips


24

road;

(e) any alternative access to a road;

(f) the need for the use;

(g) any traffic impact assessment; and

(h) any written advice received by the road authority.

A2 The annual average daily traffic (AADT) of vehicle movements, to and from a site, using an existing access or junction, in an area subject to a speed limit of more than 60km/h, must not increase by more than 10% or 10 vehicle movements per day, whichever is the greater.

P2 Any increase in vehicle traffic at an existing access or junction in an area subject to a speed limit of more than 60km/h must be safe and not unreasonably impact on the efficiency of the road, having regard to:



(c) the nature and efficiency of the access or the junction;

(d) the nature and category of the road;

(e) the speed limit and traffic flow of the road;

(f) any alternative access to a road;

(g) the need for the use;

(h) any traffic impact

Not applicable.



25

assessment; and

(i) any written advice received by the road authority.

A3 The annual average daily traffic (AADT) of vehicle movements, to and from a site, using an existing access or junction, in an area subject to a speed limit of 60km/h or less, must not increase by more than 20% or 40 vehicle movements per day, whichever is the greater.

P3 Any increase in vehicle traffic at an existing access or junction in an area subject to a speed limit of 60km/h or less, must be safe and not unreasonably impact on the efficiency of the road, having regard to:



(c) the nature and efficiency of the access or the junction;

(d) the nature and category of the road;

(e) the speed limit and traffic flow of the road;

(f) any alternative access to a road;

(g) the need for the use;

(h) any traffic impact assessment; and

(i) any written advice received by the road authority.

The proposal complies with the acceptable solution. There would be at a maximum, 2 vehicles on site during production under the current business plan, this may increase to 3-4 vehicles if required for business growth. There are currently 4 marked parking spaces on the subject site.



26

E4.5.2 Exiting Level Crossings – Not applicable. E4.6.1 Development Adjacent to Roads and Railways

Objective To ensure that development adjacent to category 1 or category 2 roads or the rail network:

(a) Ensures the safe and efficient operation of roads and the rail network; (b) Allows for future road and rail widening, realignment and upgrading; and (c) Is located to minimise adverse effects of noise, vibration, light and air emissions

from roads and the rail network.


A1.1 Except as provided in A1.2, the following development must be located at least 50m from the rail network, or a category 1 road or category 2 road, in an area subject to a speed limit of more than 60km/h:

(a) New buildings; (b) Other road or earth

works; and (c) Building envelopes

on new lots. A1.2 Buildings must be:

(a) Located within a row of existing buildings and setback no closer than the immediately adjacent building; or

(b) An extension which extends no closer than: (i) the existing building; or (ii) an immediately adjacent building.

P1 The location of development, from the rail network, or a category 1 road or category 2 road in an area subject to a speed limit of more than 60km/h, must be safe and not unreasonably impact on the efficiency of the road or amenity of sensitive uses, having regard to:

(a) The proposed setback; (b) The existing setback of

buildings on the site; (c) The frequency of use

of the rail network; (d) The speed limit and

traffic volume of the road;

(e) Any noise, vibration, light and air emissions from the rail network or road;

(f) The nature of the road;

(g) The nature of the development;

(h) The need for the development;

(i) Any traffic impact assessment;

(j) Any recommendations from a suitably

Not applicable as the proposed use is not on or within 50 metres of a Category 1 or 2 road.

27

qualified person for mitigation of noise, if for a habitable building for a sensitive use; and

(k) Any written advice received from the rail or road authority.

E4.6.2 Road Accesses and Junctions

Objective To ensure that the safety and efficiency of roads is not reduced by the creation of new accesses and junctions.


A1 No new access or junction to roads in an area subject to a speed limit of more than 60km/h.

P1 For roads in an area subject to a speed limit of more than 60km/h, accesses and junctions must be safe and not unreasonably impact on the efficiency of the road, having regard to:

(a) The nature and frequency of the traffic generated by the use;

(b) The nature of the road; (c) The speed limit and

traffic flow of the road; (d) Any alternative access; (e) The need for the access

or junction; (f) Any traffic impact

assessment; and (g) Any written advice

received from the road authority.

Not applicable. No new access is proposed.

A2 No more than one access providing both entry and exit, or two accesses providing separate entry and exit, to roads in an area subject to a speed limit of 60km/h or less.

P2 For roads in an area subject to a speed limit of 60km/h or less, accesses and junctions must be safe and not unreasonable impact on the efficiency of the road, having regard to:


(b) The nature of the road; (c) The speed limit and

traffic flow of the road; (d) Any alternative access;


28

(e) The need for the access or junction;

(f) Any traffic impact assessment; and

(g) Any written advice received from the road authority.

E4.6.3 New Level Crossings – Not applicable. E4.6.4 Sight Distance at Accesses, Junctions and Level Crossings

Objective To ensure that accesses, junctions and level crossings provide sufficient sight distance between vehicles and between vehicles and trains to enable safe movement of traffic.


A1 Sight distances at:

(a) An access or junction must comply with the Safe Intersection Sight Distance shown in Table E4.6.4; and

(b) Rail level crossings must comply with AS1742.7 Manual of uniform traffic control devices – Railway crossings, Standards Association of Australia.

P1 The design, layout and location of an access, junction or rail level crossing must provide adequate sight distances to ensure the safe movement of vehicles, having regard to:


(b) The frequency of use to the road or rail network;

(c) Any alternative access; (d) The need for the access,

junction or level crossing;

(e) Any traffic impact assessment;

(f) Any measures to improve or maintain sight distance; and

(g) Any written advice received from the road or rail authority.


E5.0 Flood Prone Areas Code – Not applicable.

29

E6.0 Car Parking and Sustainable Transport Code Table E6.1: Parking Space Requirements

Use Parking Requirement

Vehicle

Required

Resource Processing

2 spaces per 3 employees

2 spaces (2 employees)

Proposal Response The proposal provides 2 existing spaces. E6.5 Use Standards E6.6.1 Car Parking Numbers

Objective To ensure that an appropriate level of car parking is provided to service use.


A1 The number of car parking spaces must:

a) Not be less than 90% of the requirements of Table E6.1 (except for dwellings in the General Residential Zone); or

b) Not be less than 100% of the requirements of Table E6.1 for dwellings in the General Residential Zone; or

c) Not exceed the requirements of Table E6.1 by more than 2 spaces or 5% whichever is the greater, except for dwellings in the General Residential Zone; or

d) Be in accordance with an acceptable solution contained within a parking precinct plan.

P1.1 The number of car parking spaces for other than residential uses, must be provided to meet the reasonable needs of the use, having regard to:

(a) The availability of off-road public car parking spaces within reasonable walking distance;

(b) The ability of multiple users to share spaces because of:

(i) variations in car parking demand over time; or

(ii) efficiencies gained by consolidation of car parking spaces;

(c) The availability and frequency of public transport within reasonable walking distance of the site;

(d) Any site constraints such as existing buildings, slope, drainage, vegetation

The proposal complies with the acceptable solution. 2 existing line marked spaces are provided on the site for this such use.

30

and landscaping;

(e) The availability, accessibility and safety of on-road parking, having regard to the nature of the roads, traffic management and other uses in the vicinity;

(f) An assessment of the actual car parking demand determined in light of the nature of the use and development;

(g) The effect on streetscape; and

(h) Any recommendations of any traffic impact assessment prepared for the proposal; or

P1.2 The number of car parking spaces for residential uses must be provided to meet the reasonable needs of the use, having regard to:

(a) The intensity of the use and car parking required;

(b) The size of the dwelling and the number of bedrooms; and

(c) The pattern of parking in the locality; or

P1.2 The number of car parking spaces complies with any relevant parking precinct plan.

A2 P2 The proposal complies

31

The number of accessible car parking spaces for use by persons with a disability must be:

(a) For uses that require 5 or less parking spaces – 1 space; or

(b) For uses that require 6 or more parking spaces – in accordance with Part D3 of Volume 1 of the National Construction Code 2014.

No performance criteria. with the acceptable solution. One of the spaces existing can be converted to an accessible car parking space.

E6.5.2 – E6.5.3 – One bicycle space can be accommodated within the building. No taxi parking is required. E6.5.4– Not applicable. The proposal does not require greater than 20 car parking spaces by Table E6.1. E6.5.5 – Not applicable. Floor area of building is approximately 150m2. E6.6 Development Standards E6.6.1 Construction of Parking Areas

Objective To ensure that parking areas are constructed to an appropriate standard.


A1 All parking, access ways, manoeuvring and circulation spaces must:

(a) Have a gradient of 10% or less;

(b) Be formed and paved;

(c) Be drained to the public stormwater system, or contain stormwater on the site;

(d) Except for a single dwelling, and all uses in the Rural Resource, Environmental Management and Open Space zones, be provided with an impervious all weather seal; and

(e) Except for a single dwelling, be line marked or provided with other clear physical

P1 All parking, access ways, manoeuvring and circulation spaces must be readily identifiable and constructed to ensure that they are useable in all weather conditions, having regard to:

(a) The nature of the site;

(b) The topography of the land;

(c) The drainage system available;

(d) The likelihood of transporting sediment or debris from the site onto a road or public place;

(e) The likelihood of

Spaces are existing.

32

means to delineate parking spaces.

generating dust; and

(f) The nature of the proposed surfacing and line marking.

E6.6.2 Design and Layout of Parking Areas

Objective To ensure that parking areas are designed and laid out to provide convenient, safe and efficient parking.


A1.1 Car parking, access ways, manoeuvring and circulation spaces must:

(a) Provide for vehicles to enter and exit the site in a forward direction where providing for more than 4 parking spaces;

(b) Have a width of vehicular access no less than the requirements in Table E6.2, and no more than 10% greater than the requirements in Table E6.2;

(c) Have parking spaces dimensions in accordance with the requirements in Table E6.3;

(d) Have a combined access and manoeuvring width adjacent to parking spaces not less than the requirements in Table E6.3 where there are 3 or more car parking spaces; and

(e) Have a vertical clearance of not less than 2.1 metres above the parking surface level.

A1.2 All accessible spaces for use by persons with a disability must be located closest to the main entry

P1 Car parking, access ways, manoeuvring and circulation spaces must be convenient, safe and efficient to use, having regard to:

(a) The characteristics of the site;

(b) The proposed slope, dimensions and layout;

(c) Vehicle and pedestrian traffic safety;

(d) The nature and use of the development;

(e) The expected number and type of vehicles;

(f) The nature of traffic in the surrounding area; and

(g) The provisions of Australian Standards AS 2890.1 – Parking Facilities, Part 1: Off Road Car Parking and AS2890.2 Parking Facilities, Part 2: Parking Facilities – Off-Street commercial vehicle facilities.

The proposal meets the acceptable solutions, spaces are existing.

33

point to the building. A1.3 Accessible spaces for people with disability must be designated and signed as accessible spaces where there are 6 spaces or more. A1.4 Accessible car parking spaces for use by persons with disabilities must be designed and constructed in accordance with AS/NZ2890.6-2009 Parking facilities – Off-street parking for people with disabilities.

E6.6.3 Pedestrian Access

Objective To ensure pedestrian access is provided in a safe and convenient manner.


A1 Uses that require 10 or more parking spaces must:

(a) Have a 1m wide footpath that is separated from the access ways or parking aisles, except where crossing access ways or parking aisles, by:

(i) a horizontal distance of 2.5m between the edge of the footpath and the access way or parking aisle; or

(ii) protective devices such as bollards, guard rails or planters between the footpath and the access ways or parking aisle; and

(b) Be signed and line marked at points where pedestrians cross access ways or parking aisles; and

A1.2 In parking areas containing accessible car parking spaces for use by persons with disability, a footpath having a minimum width of 1.5m and a gradient not

P1 Safe pedestrian access must be provided within car parks, having regard to:

(a) The characteristics of the site;

(b) The nature of the use;

(c) The number of parking spaces;

(d) The frequency of vehicle movements;

(e) The needs of persons with a disability;

(f) The location and number of footpath crossings;

(g) Vehicle and pedestrian traffic safety;

(h) The location of any access ways or parking aisles; and

(i) Any protective

Not applicable. The proposal requires 2 parking spaces.

34

exceeding 1 in 14 is required from those spaces to the main entry point to the building.

devices proposed for pedestrian safety.

E6.6.4 – 6.6.6 – Not applicable as no loading bays proposed and the use does not require more than 5 bicycle parking provisions in accordance with E6.2.3.1. E7.0 Scenic Management Code – Not applicable. E8.0 Biodiversity Code – Not applicable. No vegetation is to be removed as part of the development of the site. E9.0 Water Quality Code – Applicable. The development is exempt under E9.4.1 as the use and development is to be connected to reticulated stormwater. E10.0 Recreation and Open Space Code – Not applicable, the proposal is not for a subdivision. E11.0 Environmental Impacts and Attenuation Code – Not applicable. E12.0 Airports Impact Management Code – Not applicable. E13.0 Local Historic Heritage Code – Not applicable. E14.0 Coastal Code – Not applicable. E15.0 Telecommunications Code – Not applicable. E16.0 Invermay/Inveresk Flood Inundation Area Code – Not applicable. E17.0 Cataract Gorge Management Area Code – Not applicable. E18.0 Signs Code – Not applicable. Renewal of existing signage is proposed only including directional signage. E19.0 Development Plan Code – Not applicable.

5.2 Summary of Development The proposed use fulfils the requirements of Section 43C of LUPAA by:

Seeking to further the objectives set out in Schedule 1 of the Act; and

Taking into consideration the prescribed matters, being the Launceston Interim Planning Scheme 2015, as are relevant to the subject application.

35

6. Conclusion This application satisfies the requirements of both Section 33 and Section 43A of LUPAA. This submission demonstrates that the proposal is consistent with Council’s strategic objectives for this area as articulated in the Regional Land Use Strategy of Northern Tasmania (2013). The proposal is consistent with the objectives of Schedule 1 of LUPAA, and serves to uphold the values and objectives of the Launceston Interim Planning Scheme 2015. This application therefore seeks:

Amend the Scheme by introducing a site specific use and qualification to allow for Resource Processing use class as a discretionary use within the Inner Residential zone for a Beverage and Alcohol Production at 28 Garfield Street, South Launceston comprising the following land title: CT 134162/1.

Amend Table 11.2 to provide application of use standards to use class – Resource Processing.

Adams Distillery wish to use a portion of the site at 28 Garfield Street, South Launceston as a Whisky Distillery –Beverage and Alcohol Production. The amendment application is provided together with a development application at 28 Garfield Street, South Launceston.

36

Appendix A: Land Owners Consent

37

Appendix B: Certificate of Title

SEARCH DATE : 05-Jan-2016SEARCH TIME : 08.13 AM

DESCRIPTION OF LAND City of LAUNCESTON Lot 1 on Sealed Plan 134162 Derivation : Part of 10 Acres Gtd. to G. Whitecomb Prior CTs 59685/13 and 59685/14

SCHEDULE 1 M501780 TRANSFER to PAUL ROWLINGS Registered 11-Feb-2015 at 12.01 PM

SCHEDULE 2 Reservations and conditions in the Crown Grant if any SP 134162 EASEMENTS in Schedule of Easements SP 134162 FENCING COVENANT in Schedule of Easements

UNREGISTERED DEALINGS AND NOTATIONS No unregistered dealings or other notations

SEARCH OF TORRENS TITLE

VOLUME

134162FOLIO

1

EDITION

6DATE OF ISSUE

11-Feb-2015

RESULT OF SEARCHRECORDER OF TITLES

Issued Pursuant to the Land Titles Act 1980

Department of Primary Industries, Parks, Water and Environment www.thelist.tas.gov.auPage 1 of 1

FOLIO PLANRECORDER OF TITLES

Issued Pursuant to the Land Titles Act 1980

Search Date: 05 Jan 2016 Search Time: 08:13 AM Volume Number: 134162 Revision Number: 01

Department of Primary Industries, Parks, Water and Environment www.thelist.tas.gov.auPage 1 of 1

38

Appendix C: Site Plan

PAG

E:

01 of 01A3

P.O. BO

X 478

LAU

NC

ESTON

TASM

AN

IA 7250

28 GARFIELD ST SOUTHLAUNCESTON TAS 7249

TITLE REF: 134162/1PROPERTY ID: 1995513AREA =

650.0m²

KITCHENOFFICE

OFFICE

OFFICE

OFFICE

RECEPTION

VERANDAH

WC

WC

KITCHEN

OFFICE

OFFICE

COVEREDAREA

DISTILLERY

ROO

M

STORE

2.

1.

2.RESIDENCE

SHED

SHED

RESIDENCE

EXISTING

SEALED AREA

EXISTING

SEALED AREA

EXISTING DRIVE-WAY

(NO CHANGE)

EXISTING

PARKING

GARFIELD ST.

SITE PLAN1:200NOTE:

THESE PLANS HAVE BEEN PREPARED ALONGSIDEINFORM

ATION AND DIMENSIONS FROM

BOTHONSITE AND ARCHIVE DRAW

INGS.ALL DIM

ENSIONS SHOULD BE CHECKEDTHOROUGHLY BEFORE COM

MENCEM

ENT OF WORK.

IF IN DOUBT SEEK ADVICE FROM W

ILKIN DESIGN.COVERED AREA

3.0m. RIGHT OF WAY

1.

NO

TE: FRON

T BUILDIN

G AND

TWO

CAR SPACES ARE EXISTING AN

D N

OT

PART OF TH

IS APPLICATION

2500

5500

2500

2500

5500

2500

39

Appendix D: Production Process of Single Malt Whisky 700L wash - Grain ratio of 1kg to 4 litres of water. o Therefore, 175kg of malted barley milled to course flour consisting of approx. 70% Husk, 20% Grist and 10% Flour. o First water, strike Temp at 60 degrees C. Approx. 600 litres, this will give us 400 litres to the fermenting tank. Stirring in the grain with the water as they both enter the Mash Tun, then stirring the mash periodically for approx. 45min. o When the water is about 10cm above the grain bed, then add the first sparge. Approx. 150 litres at 75 degrees C. Due to sparge ring or head, water will cool to approx. 72 degrees C. This is run in over about 30min. The water is allowed to run down again until the water is 10cm about the grain bed. This will give us 500 litres of wash in the fermentation tank. o Third water is at 85 degrees C. This is to remove and dissolve any clinging sugars still on the grain. Again approx. 150 litres over about 30min. The water is drained down till 700 litres is in the fermentation Tank.

A SG reading is now taken and recorded. - During this process the wash has been cooled through the cooling coils o When the wash is at the required Temp, dictated by the requirements of the yeast, then yeast is added and stirred in well. o The yeast will need to be made up while the wash is being produced, this requires nutrients and monitoring.

If the wash is coming into the fermentation tanks at the correct pitching temp, then the yeast can be added after the first few hundred litres are in the fermentation tanks.

There will be two mash runs a day, also, there will be two kinds of yeast used, once for high concentration of flavours and the other for high alcohol yield. - The wash shall ferment for 7 days in the 1000 litre IBC. Then the two 700L ferments will be charged into the still. - This distillation will be to strip the wort and produce low wines. This will be a volume exercise, approx. 400 to 450 litres collected from each stripping run and stored into the Low Wines IBC. o Two Stripping Runs into 1 IBC, and the third into the Heads-Tails IBC. - Once this has occurred, the 3 Stripping Runs and the Heads-Tails from the last Spirit Run will be charged into the Still for a Spirit Run. (Diluted to 30% ABV or Less, Record the ABV) o The First 10 Litres will be collected and kept as cleaning product or disposed of as poisonous. o The collection of Heads begins; they will be run until there is a distinct flavour change and the distillate becomes pleasant to drink. (Note the ABV of the heads collected and the ABV of the CUT, record both readings) o The collection of hearts will take hours (MOST IMPORTANT – Do Not Run the still too hard during the collection of the heart, draw the flavour out slower than the low wines and the heads, this is crucial in flavour control)

Do Not let the hearts run lower than 60% ABV as distillate, (Must Cut Tails before that, record ABV during tails cut) - To Cut the tails, stir the hearts already collected, then take a sample, then add some of the distillate still being collected, if it still tastes good, keep collecting, when it starts to taste off or earthy, make the tails cut. (Record ABV of hearts collected and ABV of distillate still running. - Collect tails into the IBC with the heads, let this run through to between 5% and 1% or volume required and then stop collection. (Approx. 200 litres MAX collection for total heads-tails, otherwise not enough room in the still.) - Once hearts has been collected, measure ABV and Temp, weigh collected amount and then use ALCODENS to calculated required water to bring hearts to 63.4% ABV.

40

- Once this is done, hearts are ready for barrelling. Water treatment - Distillery using RO water. o This will be demineralized. Therefore the addition of ions and salts will be added to production water prior to a run. Specifics will vary as mash PH changes. PH meter used to determine mash PH. Additional salts added to counteract this, either to increase or decrease the PH to an optimum level of 5.0 to 5.4. Production Process of Gin - Cane Sugar neutral used for base spirit approx. 96% ABV. Purchased from a Melbourne supplier. o This will be cut down to 30% ABV, specific botanicals will be submerged in the alcohol for 24 to 48 hours, then distilled as a spirit run. Same process as above. First amount off the still discarded as poison, then the heads, heart and tails will be cut. o Hearts will be kept for use and heads and tails set aside for the next run. o Remaining liquid in the still and botanicals will be retrieved and transported to the same farm as about for compost of botanicals and irrigation water on farm. Production Process of Rum - Cane Sugar Molasses used for Carbohydrate to be fermented. Purchased from Bundaberg Molasses QLD. o Molasses will be cut down with water, yeast added and allowed to ferment o After a set number of days, approx. 2/3, the fermented liquid will be stripped in our pot still and the low wines collected. o This will be cut down to 30% ABV then distilled as a spirit run. Same process as above. First amount off the still discarded as poison, then the heads, heart and tails will be cut. o Hearts will be kept for use and heads and tails set aside for the next run. o Remaining liquid in the still will be retrieved and transported to the same farm and used as irrigation water and fertilizer.

41

Appendix E: Letters of Support

42

Appendix F: Business Plan

Adam Pinkard & Adam Sunders

Owner/Operators

Adams Distillery

South Launceston

ABN: 58 607 996 216

Business Plan

Prepared: 20th of February, 2016

Business Plan Summary

The Business

Business name: Adams Distillery Pty Ltd

Business structure: Company

ABN: 5 860 799 6216

Business location: South Launceston, Tasmania Australia 7250

Date established: 2nd of September 2015

Business owners: Adam Pinkard & Adam Saunders

Relevant owner experience:

Adam Pinkard – Previous small business owner, Marketing Degree from Oral Roberts

University, Tulsa Oklahoma. Trained in distilling by Head distiller Mathew Cooper of

Fanny’s Bay Distillery

Adam Saunders – Current small business owner, extensive experience in building and

construction.

Products/services: Products – Premium Single Malt Whisky. Services – Eventually for

offsite functions.

The Market

Target market:

The target market demographic will be new and discerning Whisky Drinkers with a push

towards the younger age groups; female Single Malt drinkers are a rapidly expanding

market.

Marketing strategy:

Combination of Online, Bottle Shop sales, local markets and events - Tent/Stall to

contribute up to 35% of sales. This allows for a greater profit margin with regards to no

vendor or whole sale fees. Crowd Funding

Foot patrol – Walking the streets and talking Pubs/Clubs and local Bottle shops. Trying to

get into as many as possible, also the tourist outlets. i.e. Stillwater, Evandale bakery etc.

Contact distribution companies for mainland and international sales. Self-Promotion

events, i.e. whisky tasting/appreciation nights.

Functions, catering the alcohol/bar services. Cocktail bar staff for hire at special events.

(Flaring)

Packaging – attractive eye catching bottles and boxes, elegant labels.

Loyalty Clubs – Master of malts, different levels the more you spend. Buy 10 get one free

etc. Whisky appreciation nights, discounts on the night.

Facebook/Social Media – websites, shopify etc.

Open Days – Music in the park or something, run a cocktail bar using our products in

every cocktail (with others etc.)

Take over the Bar – where our cocktail person sets up at another club somewhere and

takes over the bar and makes cocktails and Neat drinks with our products.

Media coverage – local paper, social media

The Future

Vision statement: To be the premium Single Malt Whisky producer in the World, to win

the respect and accolades of the Whisky community. To be the Whisky of choice, a house

hold name.

Goals/objectives:

First release in early to mid-2018. Aim for 500 bottles in the first year.

At 7 year mark, 5 years after starting sales – moving 2,000 plus bottles a year

At the 15 year mark, 13 years after starting sales – moving 10,000 bottles a year and

started expansion to Whisky Bar, Restaurant/Café and Larger Facility for Distillery.

Keeping Garfield site for barrel storage, move to a larger location for

production.

Working by Choice and not Necessity.

The Finances

For Adams Distillery Staff and Assoc. Eyes Only.

The Business

Business details

Products/services: Producing and selling the highest premium Single Malt Whisky.

Registration details

Business name: ADAMS Distillery Pty Ltd

Trading name: ADAMS Distillery

Locations registered: Will be registered in Tasmania and Australia

GST: Will be registered for GST, (might not be initially as low sales to start)

Domain names: www.adamsdistillery.com www.adamsdistillery.com.au

Licences & permits: Required – ATO - to produce alcohol, bond store, construct a still

LCC – Site Specific Amendment Permit

Liquor Tas – Special License (Cellar Door etc)

RSA

Business premises

Business location – Proposed: South Launceston Tasmania Australia. 100sq meter

warehouse to be used for production and warehousing. Offices on site to be used for

administrative purposes.

Buy/lease: Lease through Paul Rowling.

Management & ownership

Names of owners: Adam Pinkard & Adam Saunders

Details of management & ownership: Equal partners in decisions of company

direction. At this stage, production is guided by Adam Pinkard while Adam Saunders

comes up to speed. Promotions and marketing ideas and strategy, discussed and decided

on equally.

Capital injection – Initial start-up cost will be repaid at equal rates to both owners before

division of any profits.

Products/services

Product Description Price

Single Malt Whisky,

Port Liqueur finish

Single Malt Whisky, made from Tasmanian

ingredients, brewed, distilled and matured

in Tasmania.

700ml $180.00 for

Classic inc. GST

700ml $200 for

Distillers Choice inc.

GST

700ml $220.00 for

Cask Strength inc.

GST

Market position: High end product and unique products.

Unique selling position: While there are a lot more distillers in Tasmania than ever

before, the total annual production of all distilleries does not equal that of one week’s

production of Glenfidich. This means there is no real issue with National and international

markets, but local domestic could be slightly saturated.

Anticipated demand: The average Whisky connoisseur buys and average of four 700ml

bottles of whisky a year. Talking to bottle shop employees and staff at Tasmanian

produce outlets, the demand for Tas Whisky is high. Most of the bottle shops are

struggling to get enough to meet demands. The produce outlets are selling a constant

amount of Tas Whisky. The Chinese markets are opening up.

Pricing strategy: Follow the trend by existing markets

Value to customer: To build a back story and create an emotional connection with our

customers, unique product with no water dilution after maturation.

Growth potential: Trendy young executives and the Chinese markets are showing the

largest room for growth. Potentially engage a marketing/distribution firm for China and

Mainland markets.

Insurance Requirements

Workers compensation/Directors coverage

Public liability insurance

Professional indemnity

Product liability

Business assets

Business revenue

Excise on alcohol

Legal considerations

Relative legislation within ATO around manufacturing and storing of distilled alcohol.

Excise legislation, GST and requirements for bottling/labelling of products;

(Requirements of the information on the Labels.)

Operations

Proposed Operations of Adams Distillery; this is the general operation of the business day

to day:

Intentions of Adams Distillery

Adam Pinkard and Adams Saunders are intending to start a small hobby style business in

the form of a Distillery. Working on our days off and after work to try and develop an

exceptionally high quality small batch Boutique product.

Operators

The operators of Adams Distillery will be at this stage, Adam Pinkard and Adam

Saunders, this is for all aspects of the business in its current model, this may change in

the future as the business develops. We may also have contractors on site from time to

time as required for normal operating function and maintenance.

Products Produced

Adams Distillery is proposing to be, but not limited to, a Single Malt Whisky Distillery,

however, we intend to experiment and produce some small batches of Gin and Rum.

There are provisions within our business plan to later on produce some RTD’s and maybe

some craft beer; at this stage, these would be for domestic market and cellar door type

sales.

Volume

Current annual estimates for Adams Distillery are approximately but not limited to, 1000

litres a year, this may vary depending on success of the business in the future.

Hours of Operation

Hours of operation are normal business hours; with the running of this business, as we

intend to, we will be producing when we can on our days off, as Adam Pinkard is a

Paramedic and works a 8 day week, days off vary every week, meaning operations will

run across different days of the week at some stage, however, all within normal business

hours.

This is a silent business (except the grain mill). No requirements for public access or

regular deliveries. There is no audible noise outside the workshop walls, having zero

impact or disturbance with neighbours (except grain mill has minimal noise).

For all intents and purposes, when in production the only way someone would know we

are operation is if we have the roller door up and people could see in.

Traffic/Deliveries

There would be at a maximum, 2 vehicles on site during production under the current

business plan. Even with a business expansion, the number of vehicles will not increase

as the increase in production will come from increased frequency of production and not

from more staff requirements.

There may be the occasional delivery to the site, nothing regularly scheduled. Owners

will generally collect materials and remove waste products themselves.

Noise

As discussed above, this is a silent business; the only exception will be a grain mill with

similar noise levels of a coffee grinder at a café. With the doors closed to prevent the

wind blowing the ground grain around, there would be almost no noise outside. The grain

mill would ONLY be run during recognised business hours.

Cleaning Products

Adams Distillery will have commercial gas hot water heating; ALL cleaning will be hot

water or steam only, with brushes or brooms and a high pressure cleaner. NO Chemical

use at all except basic house hold cleaners, for washing dishes etc.

Waste Water

Discussed and approved in principle with Tas Water.

Waste Grain

This will be loaded into sealed drums and taken to a farm along with the waste water and

used as animal feed and irrigation water.

Security

There is a 24hr monitored alarm system, with multiple motion sensors; we will be

installing Cameras when site is approved.

Fire Safety

Consultation with Work Place Safe and Tas Fire have stated this size workshop needs to

be assessed and approved by a building surveyor, we have consulted with one and have

been told we only requires 4 fire extinguishers.

Site Visits

The only site visits by members of the public would be by appointment only, no open

cellar door.

Storage

There will be Oak Casks of spirits maturing and associated materials for the production of

the beverages stated above.

Safety Placards

Flammable 3 placards will be posted at appropriate sites in accordance with Work Safe

Tasmania.

Disruption to Neighbours

As previously discussed, this is intended to be a small hobby style business. We will be

operating on days off; it is a silent business except for a mill with similar noise levels to a

coffee grinder. This mill would only operate within normal business hours. There will very

little to no disturbance to neighbours. With the exception of the signage, there would be

no real way to even know there is a distillery business operating on this sight. Unless

someone was to come down the drive way, you could not determine what type of

business was operating.

Still Gas Emissions

The still will be direct fire gas, the spent gas and excess heat will be vented through a flu

exactly the same as any gas heater. Tas Gas has assessed our still and burner design

and is satisfied that we have the appropriate experts to install the burner. This will be a

maned system with appropriate safety features, i.e. flame out stop valve etc.

Signage

Adams Distillery intends to use the existing signage at the front of the property, and

some directional signage on the workshop for the main entrance.

Production Process of Single Malt Whisky


Plant & equipment

Plant – Warehouse South Launceston Tasmania 7250.

Main Equipment Purchase date Purchase

price

Running

cost

Pot Still TBA XXXXXXXX XXXXXXXX

Mash Tun 20th Jan 2016 XXXXXXXX XXXXXXXX

Grist Mill TBA XXXXXXXX XXXXXXXX

Pumps and Gas Heating November 2015 XXXXXXXX XXXXXXXX

Technology (Software): Laptop Computer, AlcoDens, Microsoft Office (word and excel)

Trading hours: By Appointment Only at This Stage.

Communication channels: Phone, e-mail and social Media

Payment types accepted: Future, All major credit cards and Cash

Credit policy: By Negotiation only, case by case basis

Warranties & refunds: If a customer has a genuine issue with the product produced,

refund or replace. (But still at owner’s discretion.)

Quality control: Labour intensive production, all products are individually inspected and

cleared for release by owners/staff.

Memberships & affiliations: Member of the Tasmanian Whisky Producers Association,

possibly join the Australian Distillers Association.

Sustainability Considerations - a fluid concept, reassess regularly.

Environmental/resource impacts

Minimal- Waste water, grain, gas emissions.

Community impact & engagement

Aim to become a pillar in the Launceston Community. Be seen as a mover, innovator and

driving force behind the small business community.

Risks/constraints

The Whisky Bubble may burst. Not being able to sell product. New Name, no idea how

the market is going to accept Adams.

The Market

Market targets

New and Existing Whisky Drinkers, people who like to try something new and

Your customers

Customer demographics

Males and Females aged 18 to 99. Middle to higher socioeconomic standing (boutique

product)

Key customers

Professionals and semi-professions, people who wish to impress their friends and family

with the highest quality product. People enjoy affordable luxury.

Customer management

Brand loyalty membership; free to join and receive discounts and exclusive promotions

and items. Build an emotional connection wherever possible; develop a database to

inform customers of upcoming events and promotions. Loyalty rewards and functions for

members only.

Advertising & sales

Sales & marketing objectives

Sales:

1. Break even

2. Cover cost of owners input

3. Repay initial investments and loans

4. Grow sales, 1000 bottles in the first year

5. 2000 bottles a year by year 5

6. 10000 bottles a year by year 15 (new location for distillery)

Marketing:

1. Build a brand name

2. Become recognised as product of extreme quality

3. Develop emotional connections with customers

4. Build desire, through exclusive offers and rare releases

Unique selling position


Adams Distillery, Business Plan 2016

Page 15

Our Competitors

Competitor details

Competitor Established

date

Size Market

share (%)

Value to

customers

Strengths Weaknesses

Lark 1992 Approx.

200,000

bottles PA

Unknown Poor/hard to

source, small

supply and

expensive

Well established name,

multiple awards won.

Price and availability.

Sullivans Cove 1994 250,000 Unknown Poor/hard to

source, small

supply and very

expensive

Winner, WORLDS BEST

SINGLE MALT 2014

Price and poor availability

on the domestic market.

Redlands 2012 300,000

Bottles PA by

2020

Unknown Terribly overpriced

and incredibly small

numbers in early

releases

Fantastic location and tour.

Paddock to bottle, back and

mentored by Bill Lark –

HUGE $$$ backing, massive

expansion plans

Small release, recent

change of location. Price

Hellyers Unsure, over 15

years ago

200,000

bottles PA +

Unknown,

however, is

the largest

producer of

Tas Single

Malt

Good value on

price, but the

quality is poor.

Recent change with

their Pinot Nior

finish.

Volume and distribution

Network. Backed and own

by a large international

company.

Terrible product (however

this is changing with new

processes)

Hangar17 aka,

Launceston

Distillery

2015 Not yet selling Unknown Unknown, new

distillery

Name, location and money

for investment

Unknown quality of

product. In it for money

not quality


Page 16

Sales & distribution channels

Channel type Products/services Percentage of

sales (%)

Advantages Disadvantages

Cellar Door- When

moved to a new

venue (10 years)

All Products and Tours,

tastings and eventually

functions

20% Meet the customers, explain our

processes, develop relationships

and repeat customers (keep record

of previous orders)

Cost of staff, and the time to

conduct tours and events

Internet All Products 25% Quick, easy and available 24/7 Need too package and mail orders

Distributors/Restaurants

and pubs/bars

All products 50% Easy and repeat business, no need

to promote as bottle shops and

restaurants/bars do this for you.

Can do on site tastings.

Loss of 20% to 25% due to

distributors cut. Lose the personal

touch and interaction with

customers.

Markets/Fairs and

events

All Products 5% This is a major PR move; develop

incredible connections and

relationships with customers.

Staff costs, time, setting up and

moving equipment. Cost of fair or

event etc.


Page 17

Projections


Adam Pinkard MOB - 0459 479 040 Adam Saunders MOB - 0407 315 741 Adams Distillery Pty Ltd. ABN: 5 860 799 6216 28B Garfield St. Launceston, Tas 7249

www.adamsdistillery.com.au [email protected]

Wednesday, 16 March 2016

Dear Claire,

Thank you to yourself and Tessa for making the trip north to meet with Mathew and Adam

Pinkard at Fanny’s Bay Distillery, we hope you found the outing informative and worthwhile.

As discussed today, regarding the noise of the grain mill, we have included a design and

description for a wooden box to be built to house the grain mill and reduce further the noise

levels at the property boundary.

We hope this will alleviate any further concerns vis-à-vis the noise levels and potential

disturbance to our neighbour’s.

Thank you for your time.

Kind regards

Adam Pinkard &

Adam Saunders

Adam Pinkard MOB - 0459 479 040 Adam Saunders MOB - 0407 315 741 Adams Distillery Pty Ltd. ABN: 5 860 799 6216 28B Garfield St. Launceston, Tas 7249

www.adamsdistillery.com.au [email protected]

Wednesday, 16th

of March 2016

Att: Claire Fawdry and Tessa Davies, Launceston City Council

From: Adam Pinkard and Adam Saunders, Adams Distillery Pty Ltd

Title: Description for a wooden box construction to house a grain mill for Adams Distillery.

Ref: Requested by Tessa Davies, Senior Environmental Health Officer, Launceston City

Council.

The following is a description for a proposed wooden box to in-case and house a grain mill

for Adams Distillery.

The mill will be fixed to a wooden pallet to allow for ease of movement with the hand

operated pallet jack. This will allow a solid base and for some ventilation to prevent the

motor overheating. The pallet and mill will then be in-cased in 12mm form plywood. The

three main sides, excluding the front, will be solid boards. The top will have a small hole to

allow for the hopper to feed the grain through into the mill. At the front, there will be one

solid piece except for a small hole at the bottom in the centre to allow for an auger arm to

transfer the milled grain out from the mill and into the mash tun.

Within the box itself, there will be additions of baffling material to help cancel any undue

noise that the mill may produce when grinding the grain. The main panel of the box will be

hinged to allow for servicing and maintenance.

Please see the attached design for a visual representation of the proposed wooden box.

File No: DA0045/2016 SF6453

08 March 2016

The Resident 1/24 Garfield Street SOUTH LAUNCESTON TAS 7250

Dear Sir/Madam

DA0045/2016 - 28 Garfield Street, South Launceston

I am writing to you as a neighbour to 28 Garfield Street, South Launceston. We have received an application to operate a small distillery at the abovementioned property and welcome your comments on the application. The application requires a site specific amendment to the Launceston Interim Planning Scheme 2015. A decision to initiate or refuse the amendment is required by our Aldermen at a Council meeting in the coming weeks. This request is outside of the ordinary statutory planning process, but your feedback will assist and inform our Council when making their decision. I have enclosed a black and white copy of the application report prepared by Rebecca Green & Associates for your consideration. Please provide any comments on the application by close of business on Tuesday 15 March 2016 to [email protected] or feel free to contact me by phone on 6323 3378. I look forward to hearing from you. Yours sincerely Claire Fawdry TOWN PLANNER Recipients: 1/24, 2/24, 25, 26, 30, 31, 32, 33, 35 Garfield Street, South Launceston 71-99 Galvin Street, South Launceston

mailto:[email protected]

Source: http://www.wired.com/2011/05/ff_angelsshare/ Date accessed: 17/03/16

AUTHOR : ADAM R OG ER S . ADAM R OG ERS M AG AZINE

DATE OF P UB LIC AT ION: 0 5 .17 .11 . 05 .17 .11

T IM E OF P UB LIC AT ION: 9 :4 9 P M.9 :49 P M

UNRAVELING THE MYSTERY OF THE CANADIAN

WHISKEY FUNGUS

C AR EN ALP ER T

THE AIR OUTSIDE a distillery warehouse smells like witch hazel and spices, with

notes of candied fruit and vanilla—warm and tangy- mellow. It’s the aroma of fresh

cookies cooling in the kitchen while a fancy cocktail party gets out of hand in the

living room.

James Scott encountered that scent for the first time a decade ago in a town called

Lakeshore, Ontario. Just across the river from Detroit, Lakeshore is where barrels of

Canadian Club whiskey age in blocky, windowless warehouses. Scott, who had

recently completed his PhD in mycology at the University of Toronto, had launched a

business called Sporometrics. Run out of his apartment, it was a sort of consulting

detective agency for companies that needed help dealing with weird fungal

infestations. The first call he got after putting up his website was from a director of

research at Hiram Walker Distillery named David Doyle.

Doyle had a problem. In the neighborhood surrounding his Lakeshore warehouses,

homeowners were complaining about a mysterious black mold coating their houses.

And the residents, following their noses, blamed the whiskey. Doyle wanted to know

what the mold was and whether it was the company’s fault. Scott headed up to

Lakeshore to take a look.

When he arrived at the warehouse, the first thing he noticed (after “the beautiful,

sweet, mellow smell of aging Canadian whiskey,” he says) was the black stuff. It was

everywhere—on the walls of buildings, on chain-link fences, on metal street signs, as

if a battalion of Dickensian chimney sweeps had careened through town. “In the back

of the property, there was an old stainless steel fermenter tank,” Scott says. “It was

lying on its side, and it had this fungus growing all over it. Stainless steel!” The whole

point of stainless steel is that things don’t grow on it.

Standing at a black-stained fence, Doyle explained that the distillery had been trying

to solve the mystery for more than a decade. Mycologists at the University of Windsor

were stumped. A team from the Scotch Whisky Association‘s Research Institute had

taken samples and concluded it was just a thick layer of normal environmental

fungi:Aspergillus, Exophiala, stuff like that. Ubiquitous and—maybe most

important—in no way the distillery’s fault.

http://www.wired.com/2011/05/ff_angelsshare/

mailto:http://[email protected]

http://individual.utoronto.ca/jscott/people/jscott.html

http://www.canadianclubwhisky.com/

http://www.sporometrics.com/

http://www.scotch-whisky.org.uk/


Scott shook his head. “David,” he said, “that’s not what it is. It’s something

completely different.”

LEAVE FRUIT JUICE on its own for a few days or weeks and yeast—a type of

fungus—will appear as if by magic. In one of nature’s great miracles, yeast eats sugar

and excretes carbon dioxide and ethanol, the chemical that makes booze boozy. That’s

fermentation.

If fermentation is a miracle of nature, then distillation is a miracle of science. Heat a

fermented liquid and the lighter, more volatile chemical components—alcohols,

ketones, esters, and so on—evaporate and separate from the heavier ones (like water).

That vapor, cooled and condensed into a liquid, is a spirit. Do it to wine, you get

brandy; beer, you get whiskey. Distill anything enough times and you get vodka.

When it’s executed right, the process concentrates a remarkable array of aromatic and

flavorful chemicals.

The basic technology of distillation—a still—consists of a tank for heating and a long

tube that carries away the distillate to a receiving vessel. That simple design dates to

somewhere between the first and third centuries AD, to the Alexandria lab of Maria

the Jewess, one of the great Hellenistic alchemists. Maria and her colleagues were

more interested in the secrets of life and the transmutation of elements than in getting

wasted. They were trying to distill the “spirits” inherent in nature. Chinese

apothecaries started making a potent, rough spirit as early as 670. But in the West, it

wasn’t until the Middle Ages that anyone really started thinking about drinking hard

alcohol; physicians in Salerno first tippled distilled wine in the mid-1100s. The

technology kept improving: The famed Murano glassworks in Italy provided carefully

engineered tubing and better glassware for allowing distilled vapors to cool and

condense. Even Leonardo da Vinci worked on a still furnace design. By the late

1600s, most of Europe was smashed on cheap Dutch gin, French brandy, and corn

spirits.

Distillation was literally a transformative technology. If you were a farmer, you could

harvest all that grain or fruit and distill it down to a few easy-to-transport barrels of

liquid. The product never spoiled and was worth more at market than the grain or fruit

itself. The economics made a lot of sense.

By the 18th century, aging spirits in barrels for a few years had become standard

practice. Exposure to oak improved the final product—coopers use heat to make

casks, breaking down structural lignin, cellulose, and hemicellulose into weird,

interesting sugars that dissolve into the spirit. Depending on humidity and temperature

(and on whether the wood is American or European oak), tannins, sweet vanillin,

smoky phenols, coconutty oak lactones, and dozens of other similar molecules also

leach in. Meanwhile, some of the ethanol oxidizes, eventually yielding ethyl acetate,

which imparts a smoother flavor. After a few years, what comes out of those barrels is


http://www.womeninscience.org/story.php?storyID=2

http://www.womeninscience.org/story.php?storyID=2

http://sciencephoto.com/images/imagePopUpDetails.html?pop=1&id=866000024&pviewid=&country=67&search=leonardo+AND+(da+AND+vinci)&matchtype=EXACT


awfully compelling. American whiskey makers were selling aged booze as early as

1793, and brandy from the French region of Cognac typically spent a year or two in a

barrel, too.

But that improvement came at a price. Aging meant losing some of the product to

evaporation, through pores in the wooden casks. That loss is called, evocatively, the

angels’ share—a portion of spirit offered up to heaven in thanks for a miracle. It’s no

small thing: Whiskey makers calculate it at 2 percent a year by volume, which

amounts to 18 percent over 10 years. (Of course, that evaporation also concentrates

everything left inside, improving flavor.)

This new stage in the manufacturing cycle took the business of spirits to a new level.

Now distillers needed real estate to warehouse the casks, and they needed a robust

credit economy to fund the manufacture of a product that wouldn’t be sold for years.

At the same time, a leisure class had to emerge that would pay a premium to drink

something more refined than moonshine.

In other words, the birth of the economic ecosystem surrounding aged liquor

represents a signal moment in the early Industrial Revolution, a mile marker on the

road to a more civilized world. And somehow that fungus staining the walls of

Lakeshore was a byproduct of that journey.

WHEN JAMES SCOTT ATTENDED the first day of a mycology course as a freshman in

college, his plan was to cut class for the rest of the semester and fake his way through

on borrowed notes. But in his lecture that day, the professor told a story about a

fungus that lives on peach pits. No one, he said, knows how the fungus gets from one

pit to the next. “If you go to an abandoned orchard and lie on your stomach under a

tree for a week, watching which insects land on a peach and move to another one,”

Scott remembers him saying, “you will know more about this fungus than anyone in

the world.”

“It was something even I, an undergraduate who didn’t know anything, could do,”

Scott says. “I could go out there and look for stuff.” In the space of one anecdote,

Scott had become the sort of person who kept a microscope in his dorm room and

decorated the walls with fungal family trees he drew himself. (He also plays the

banjo.)

There are between 1.5 million and 5 million species of fungi on earth, and only

100,000 of them have been named according to the (arcane, ancient) rules in

the International Code of Botanical Nomenclature. Of those, barely a fifth have gene

sequences in GenBank, the world’s main storehouse of genomic data. Only a couple

of hundred have been sequenced completely, mostly yeasts with commercial value.

Magnified fungi look like a Dr. Seuss illustration rendered by Pixar. It’s a weird

landscape, not to everyone’s taste. Among scientists, mycology is not considered a

glamour field. “If you found a new deer, you’d be on the cover of Nature,” says John


http://ibot.sav.sk/icbn/main.htm

http://www.ncbi.nlm.nih.gov/genbank/

http://epmb.berkeley.edu/facPage/dispFP.php?I=31


Taylor, a mycologist at UC Berkeley. “If you find a new fungus, you’re in the middle

pages of Mycotaxon. But we’re not bitter.”

For hundreds of years, mycologists have named things the old-fashioned way—they’d

put a sample under a microscope and describe the shape of its parts, the way it

reproduced, the structure of its spores. The rules were typological: To designate a

name, a researcher had to have a physical specimen called a type stored in an

herbarium somewhere, a description in Latin, and sometimes an illustration of the

microscopic structure, too.

That’s all changing now. The genome experts are taking over, planning to hoover up

thousands of genetic samples and identify them by their DNA sequences. It’s a

controversial shift in a field that has fought wars over nomenclature. Scott, though,

was trained in the old school of mycological taxonomy, as practiced by a largely

retired generation of scientists who could ID a fungus on sight. “James is a bit of a

throwback,” says Keith Seifert, a research scientist withAgriculture and Agri-Food

Canada, who has worked with Scott for years. “He’s interested in legacy knowledge.”

I put maybe a shot of whiskey in a liter of agar and filled

the petri plates with it. That made it grow a hell of a lost

faster,” Scott says.

In Lakeshore, Scott found the black fungus as far as a mile away from the warehouse.

And the closer it was, the thicker it grew, clinging like ashy cotton candy to walls,

rooftops, even garden furniture. Under a microscope, it looked to be a mè9lange of

different species, but much of it was thick-walled, rough-skinned stuff he’d never

seen before. It looked like poorly hewn barrels, strung together end to end. Instantly,

Scott realized where the distillery’s other researchers had gone wrong. “They would

have taken a sample and scraped it over a petri dish,” Scott says. “And what would

have grown were spores that just happened to be passively deposited.” Common fungi

were commingled with the mystery stuff in the sample, and the common fungi grew

faster. Come back in a couple of weeks and the petri dish would be covered with

boring, familiar species—leading to a false conclusion.

Scott had a better way to culture the samples. He ground them up and sprinkled them

into a petri dish. But then he put the dish under the microscope and, using an

impossibly fine needle, picked out fragments of the rough-skinned fungus and

transplanted them to their own dishes. He figured that with no other fungi to compete

with, the Lakeshore fungus would flourish.

He waited about a month, came back, and found … not much of anything. Under a

microscope the samples were clearly the same black barrel shapes. But his colonies


http://epmb.berkeley.edu/facPage/dispFP.php?I=31

http://www.mycotaxon.com/

http://www4.agr.gc.ca/AAFC-AAC/display-afficher.do?id=1181921509394&lang=eng

http://www.agr.gc.ca/index_e.php

http://www.agr.gc.ca/index_e.php


were vanishingly small. Whatever it was, it wasn’t growing like it grew around the

warehouse.

Making growth media for fungi is really just feeding them a dish they like to eat. So,

on a hunch, Scott bought a bottle of Canadian Club. “I put maybe a shot of whiskey in

a liter of agar and filled the petri plates with it,” Scott says. “That made it grow a hell

of a lot faster.”

Chances were, Scott thought, it was the ethanol that the spores liked. But how was the

fungus getting it in the wild? What connected the ethanol in those aging barrels to the

black stuff on the walls of Lakeshore? Scott was still puzzled by this question when,

several months later, he told his favorite wine seller about his mystery fungus. The

importer, a sommelier-in-training, told him about the angels’ share—and Scott had his

connection. The warehouse was venting vaporous ethanol.

A search of the mycology literature for fungi that grew in close proximity to ethanol

led Scott to his first guess at what was on the warehouses: the “cellar

fungus” Zasmidium cellare, which grows in thick layers inside wine-aging caves.

Scott figured the warehouse and its environs were harboring a

giant Zasmidium colony. “Based on the similarity of the habitat and the little bit of

physical descriptions I could get, I thought that’s what it was,” he says.

Scott ordered a Zasmidium sample from the Centraalbureau voor Schimmelcultures in

Utrecht, Netherlands—the world’s most important depot for fungal samples and

genomes—and put it under the microscope. It didn’t look anything like the

warehouse-staining fungus. Plus, that species grows only in the cool, controlled

climate of an aging cave, and whatever was all over Lakeshore grew outside, over a

wide temperature range.

He was stumped. All he had was an educated guess that his mystery fungus was part

of a group called the “sooty molds.” It happened that an eminent expert on sooty

molds, a scientist in his eighties named Stan Hughes, was at Agriculture Canada in

Ottawa. And Hughes’ office was down the hall from Canada’s National Herbarium,

one of the best collections of fungus specimens in North America. Scott packed his

bags.


http://www.cbs.knaw.nl/

http://nature.ca/en/research-collections/our-collections/botany-collection


The mystery fungus.

Photo: Caren Alpert

STAN HUGHES’ OFFICE is on the second floor of a building reminiscent of a 1930s

middle school. With his wisps of white hair and a magnifying glass hanging from a

silver chain around his neck, he looks every bit the Gandalf of fungi. And perhaps

predictably, he is no great fan of modern genetic methods. He was happy to dive into

his mothball-scented archive with James “to promote the use of herbarium

mycology,” Hughes says, “as opposed to all the chemistry stuff.”

Together, Scott and Hughes rooted around in the herbarium for a couple of days,

hitting the literature for possible matches and then diving into the actual samples

tucked in their folded-paper envelopes. Eventually, Hughes found a type sample

someone had sent the herbarium, a piece of stone roofing tile coated in black fungus.

Microscopically and to the naked eye, it was the same stuff that Scott had seen in

Lakeshore. It seemed like a match.

But there was a problem: According to the label, the fungus was something

called Torula compniacensis, literally “the Torula from Cognac.” Torula is a junk

genus, now seen less as a proper taxonomical designation and more as a drawer that

old-time researchers threw brownish black fungi into when they didn’t fit anywhere

else. It makes mycologists shake their heads like plumbers frowning at a

homeowner’s attempt to patch a pipe.

To really understand what this Torula was, Scott knew he’d have to do more than look

at it with a microscope. He’d need to trace the literature back to the beginning, too.

And what he found was confusing. In 1872, a pharmacist named Antonin Baudoin,

director of the agricultural and industrial chemistry laboratory of Cognac, published a

pamphlet on a mold blackening the walls around distilleries in Cognac. Baudoin

thought, incorrectly, that it was an unnamed member of the algal genus Nostoc and

didn’t try to give it a species name. But then Charles Édouard Richon, a mycologist at



the French Botanical Society, got wind of Baudoin’s research and took another look.

In an 1881 paper, he and a coauthor, citing serious mistakes in Baudoin’s work,

reclassified it as the fungus Torula compniacensis. Richon gave some to a colleague,

Casimir Roumeguère, who thought it looked like a fungus named earlier by the

famous mycologist Pier Andrea Saccardo. Saccardo had gotten the name wrong, and

Roumeguère then mistranscribed the incorrect name in an exsiccata, a collectors’ set

of fungi samples that enthusiasts circulate to help stabilize nomenclature. Pretty soon

there were a bunch of samples of the fungus from Cognac floating around, all

mislabeled.

Scott and Hughes traced the error back to its source. “And the herbarium in Ottawa

happens to have some of Roumeguè8re’s exsiccati,” Scott says. “So Stan and I were

able to go into the herbarium, pull it out, and see exactly what Baudoin had

collected.”

Under the microscope, what Richon called Torula compniacensis looked exactly like

the samples from Lakeshore. But by a more precise modern definition, this stuff

wasn’t Torula. And more work in the herbarium showed that it wasn’t like any other

known genus, either. Scott realized he was going to have to name a new branch on the

fungal family tree. But he had to follow the rules for nomenclature. “We needed a

living culture that we could grow up,” he says. They needed a new sample, an epitype,

and it had to come from the same place as the original: France. Scott prevailed on a

colleague to detour to Cognac after a Paris conference; he sent back a few fungus-

covered twigs from a bush outside the gift shop at cognac-maker Rémy Martin. It was

a perfect match to the Richon specimen from 1881.

The discovery of a new fungal species might not make much noise, but a new

genus—the next taxonomic category up the tree—is pretty cool. Scott and his

colleagues nervously set about coming up with a brand-new name. He couldn’t name

it after himself; that’s unspeakably crass in the fungal world. And Hughes already had

dozens of species and genuses named after him. So the team settled on honoring the

man who first brought the stuff to the attention of mycologists. They named the new

genus Baudoinia, and they left the species name alone: compniacensis. In other

words: Baudoin’s fungus from Cognac.

JUST BECAUSE THE FUNGUS now had a name didn’t mean the folks at Hiram

Walker suddenly knew how to keep it from growing on their neighbors’ walls. As

Scott was doing his research, transnational liquor conglomerate Pernod-

Ricardpurchased the Hiram Walker distillery, and the last thing the company wanted

to hear was that fumes from its warehouse were making mold grow on nearby homes.

Better to pay into a fund for powerwashing the neighborhood once a year and be done

with it. That seemed to satisfy the Ontario Ministry of the Environment, so it was

good enough for Pernod Ricard. When Scott’s contract ran out in September 2009, he

and the company parted ways.


http://www.remy.com/

http://www.pernod-ricard.com/

http://www.pernod-ricard.com/

http://www.ene.gov.on.ca/environment/en/index.htm%22


But by then, Scott had become obsessed with discovering how Baudoinia worked.

After all, his name is next to it in the books. How did the mold use the angels’ share?

A genetic analysis showed that it was only distantly related to cellar fungus, and

researchers at a Department of Energy genomics lab—always looking for potential

new ways to turn plants into ethanol for biofuel—added Baudoinia to their list of

fungi-to-do. Physiological studies suggested that the ethanol helps the fungus produce

heat-shock proteins, protective against temperature extremes, which might explain

how it can survive the wide range of temperatures in habitats from Cognac to Canada

to Kentucky.

Even weirder, how does a fungus that’s millions of years old, older than Homo

sapiens, find a near-perfect ecological niche amid stuff people have been making for

only a couple of centuries? Presumably somewhere in the world, naturally

occurring Baudoinia lives adjacent to naturally fermenting fruit—or maybe it’s

everywhere, a sluggish loser until it gets a whiff of ethanol. Evolution is full of stories

of animals and plants fitting into hyper-specific man-made niches, as if nature

somehow got the specs in advance. “It’s an urban extremophile,” Scott says. Typically

we don’t think of cities as being particularly extreme environments, but few places on

earth get as hot as a rooftop or as dry as the corner of a heated living room. Fungi live

in both. Now Scott sees urban extremophile fungi everywhere. The black smudges

along roadsides and on old buildings that look like soot, he says, are usually some

hardy fungus that tolerates (or loves) diesel fumes, smog, and slightly acidic

rain. Baudoiniamight have been a bit player on prehuman Earth. But then we came

along and built distilleries, Baudoinia‘s own bespoke microparadises.

Today, Scott is a tenured professor at the University of Toronto. Sporometrics has

flourished since he took that first phone call a decade ago. The offices are now in a

former industrial neighborhood of Toronto given over to new media companies and

architecture ateliers, but Baudoiniaexperiments are still ongoing in the tidy, small

laboratory in back. And Scott is still collecting samples. In fact, one snowy day he

drove about 100 miles north of Toronto to Collingwood, on the southern tip of Lake

Huron’s Georgian Bay, to yet another distillery, chasing Baudoinia. On Google Earth

he’d seen black stuff all over the walls of the home ofCanadian Mist.

Just as in Lakeshore, the air in Collingwood was redolent of whiskey. The walls,

street signs, and trees were coated in mold, up to an eighth of an inch thick in some

places. Scott snipped a branch off a blackened, bare tree, threw it into the back seat of

his Nissan SUV, and drove back to Toronto.

But under the microscope at Sporometrics, the sample didn’t look anything

like Baudoinia. “No way,” Scott says, sitting cross-legged in his chair and looking at

the flatscreen hooked up to the scope. “What’s all this?” He points at tiny clear spores

dotting the brownish-black mass of fungus. “It’s got these round, rough things, and

these smooth hyphae,” he says, referring to the branching filaments that characterize

fungi. He rests his chin in his hands. He looks stumped. Then he straightens up. “No.


http://genomics.energy.gov/

http://www.canadianmist.com/


That’s great. It makes it even cooler,” he says, beginning to smile. Maybe he’ll spend

tonight making up some agar to see what grows.


section 43a application - launceston.tas.gov.au

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