Siblings Simon Langworthy and Michelle Distill are company directors of Spreyton Fresh and Spreyton Cider Co. located on the beautiful northwest coast of Tasmania, not far from the Mersey River.
Together with Michelle’s son, Jorden Distill, the family work together in a vertically integrated business growing apples and cherries, making fruit juices and award-winning ciders and running a busy restaurant.
Cidermaker Beau Stubbs is also an important part of this team.
“With such a diverse business operation, we require a diverse set of skills and a combined team effort.”
There’s no one secret to the family’s success, rather a broad and methodical approach of trusting research, embracing technology and new varieties — in other words, a lot of eggs in a lot of baskets.
“For our family business to remain relevant and viable, the operation has needed to evolve and change,” says Simon.
From the late 1800s, the Spreyton area was a large apple growing region, supplying markets interstate and overseas. In those days apples from the family orchards would be transported to Hobart by rail and loaded onto steamships bound for London. These days there are far fewer family owned apple orchards in the district and the markets supplied are much closer to home.
Spreyton Fresh still grows apples and has retained several of the old varieties in the orchard such as Jonathans and Gravensteins. These have good flavour for cider making.
Part of the family orchard is planted out with cherries. During the months of December and January, Spreyton Fresh picks cherries which supply Hong Kong and other Asian markets. The mild growing conditions of the region enable the family operation to grow large, juicy, sweet cherries at a time of year when Asian families are looking for gifts of red fruits as part of Lunar New Year celebrations.
Spreyton Fresh fruit juice is a significant part of the business with fresh juices sold through major supermarkets. Further to this some 20 per cent of Spreyton’s apples are used in the cider production. The business prides itself in being one of the few true ‘tree to bottle’ producers in Australia. Spreyton ciders can be found in a range of venues including restaurants and bars around the state. Their ciders have recently showcased overseas in Hong Kong.
The cidery and cellar door facilities incorporate a restaurant overlooking the orchard, where patrons can sample the award-winning ciders, and taste fresh cherries when in season. It is an ideal location for live music and weddings and serves all the lovely fresh produce that the rich soil and clean water of the northwest produces.
Michelle comments “our business is a key part of the tourism offering on the northwest coast”.
Beautiful outdoor surrounds and delicious tastings on offer provide a drawcard for visitors and local families on the weekends.
In April 2024, Spreyton Cider Co. participated in the TrailGraze event. TrailGraze is an annual event which takes visitors to 30 exceptional producers offering special events in celebration of one delicious weekend! Over 100 people gathered at Spreyton Cider Co. to enjoy an orchard tour and cider tastings, whilst listening to local live music over dinner. It was a wonderful event which included mouthwatering Tarkine Fresh Oysters with Spreyton Cider Vinegar and fig leaf oil.
This hard working family continues to contribute to all that is delicious and unique about Tasmanian fresh fruit and beverages.
Find out more about Spreyton Cider Co. and Spreyton Fresh.
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