666 Autumn Butter Flavoured Vodka production is not a foreign concept in Tasmania, with almost all current whisky distilleries producing the adaptable spirit in order to maintain cash flow while their whisky matures. Many with great success. And why not? Tasmania boasts some of the cleanest air and purest water in the world, the latter being essential for any successful vodka. Add some of the best brewing barley to the mix and it will come as no surprise why 666 Vodka was conceived. It was a gold medal winner at the 2010 San Francisco world spirits competition, the first Australian Vodka to win this award. It’s created from 100% Tasmanian barley, triple distilled in copper pot stills and charcoal filtered to rid of any impurities and finally cut down to 40% ABV with rainwater collected from Cape Grim.