Q&A: Tom Ambroz
Sixty kilometres northeast of his tiny island home, the opportunity to make some of the southern hemisphere’s most delicious spirits on a tinier island still was an opportunity too good to pass up for this Tasmanian repatriate.
Sixty kilometres northeast of his tiny island home, the opportunity to make some of the southern hemisphere’s most delicious spirits on a tinier island still was an opportunity too good to pass up for this Tasmanian repatriate.