From hitchhiking on an abalone boat and using sheep poo — the lengths Tasmanian whisky makers will take to stand out

Some say whisky is influenced by the terroir of the barley or the peat used to enhance its flavour.

But one Tasmanian producer reckons it is the ocean that shapes his tipple.

Brewer Michael Briggs ships barrels for 12 months on an abalone boat, crediting the salt air and motion of the waves with…