2023 Australian Distillery Guide

Food & Beverage Media is a division of The Intermedia Group.

For the best coverage of the food and drink sectors in Australia, subscribe to our titles at www.intermedia.com.au

HOSPITALITY MAGAZINE

AUSTRALIAN HOTELIER CLUB MANAGEMENT NATIONAL LIQUOR NEWS

WORLD OF WINE SPICE MAGAZINE

HOSPITALITY BUSINESS BEER & BREWER

THE SHOUT NEW ZEALAND

Editor’s Note

Hello and welcome to the inaugural edition of the Australian Distillery Guide.

Australia’s spirits business is going from strength to strength, with innovative distillers and marvellous libations to be found in every corner of this great continent.

Inside the guide you’ll find profiles of distilleries from around the country showcasing their finest wares and letting you know exactly when and where you can visit them.

There’s also features highlighting hot topics in the Australian spirits industry, including an overview of where it’s been, and where it’s going. Later, Brydie Allen talks to Vanessa Wilton about the challenges facing women in the industry, alongside a Scotch whisky icon’s opinion of Australian distilling, the inside scoop on a truly Aussie gin style, plus the best cocktails to mix with homegrown spirits.

If you enjoy this guide, there’s plenty more news and opinion about all things related to Australia’s drinks and hospitality industries published week-in-week-out at the Intermedia Group’s liquor titles: The Shout, Bars & Clubs, National Liquor News, and Australian Hotelier.

Thank you for reading, and cheers!

Seamus May smay@intermedia.com.au

modification or re-enactment thereof. To the extent permitted by law, the Publisher will not be liable for any damages including special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss of opportunity) or indirect loss or damage of any kind arising in contract, tort or otherwise, even if advised of the possibility of such loss of profits or damages. While we use our best endeavours to ensure accuracy of the materials we create, to the extent permitted by law, the Publisher excludes all liability for loss resulting from any inaccuracies or false or misleading statements that may appear

Distilling DOWN UNDER

Not only has Australia established itself as one of the world’s most exciting producing nations, there are now styles of spirit (in, particular, whisky and gin) that can be said to be distinctly Australian.

Oftentimes, the stories of Australia can be found within the stories of the distilleries and spirits themselves.

Take Hellyers Road Distillery, for instance, named after “Henry Hellyer, an explorer and cartographer, who was tasked to chart this naturally beautiful but rugged landscape,” as Kit Wilkinson, Channel and Brand Development Manager for Hellyers Road, explains.

“For years he single-handedly braved the harshest of climates, treacherous of terrains and journeyed into the depths of Tasmania’s incredible unknown.”

Or Joadja Distillery, found at the Joadja Historic Site in the NSW South Highlands – an abandoned kerosene mine from the 1870s.

There are of course distilleries that speak to Australia’s more modern history too. One is Cape Byron Distillery, producers of Cape Byron Whisky and Brookie’s Gin. Co-founder and Distiller, Eddie Brook, sheds some light on the distillery’s ecological origins.

“Our story began with my parents, Pam and Martin, who have spent over 30 years regenerating an old dairy farm into a thriving subtropical rainforest, abundant with native flora and fauna,” Brook says.

“This unique rainforest is where many of the botanicals are foraged to create the Brookie’s Gin range.”

“Our location is also crucial for the unique flavour profile of our spirits. In particular, our Cape Byron Whisky, which lives and breathes the conditions of the dense subtropical rainforest here in the Byron hinterland. Our barrels have lain in wait within the rainforest and take in all the elements throughout their maturation,” Brook continues.

By Seamus May.

“The Jimenez family purchased the property in 2011 for its historic significance, then discovered their shed was licensed to be a distillery. After too many omens, the family decided to start their own distillery in 2014 and commemorate the Scottish heritage in the valley by making whisky, (where the miners once made ‘sly grog’),” Joadja Master Distiller, Valero Jimenez says.

A new spiritual home

An abundance of local botanicals, a unique climate, and largely smaller scale production have helped to produce gin and aged spirits of a new, Australian style.

“Consumers today want to connect more with a brand’s origin and sense of true identity rather than

AUSTRALIAN DISTILLING HAS COME OF AGE. IN THE THIRTY YEARS SINCE THE DISTILLING RENAISSANCE BEGAN IN THIS COUNTRY, PRODUCERS HAVE SPRUNG UP IN EVERY CORNER OF THE NATION, CREATING SPIRITS OF ALL DESCRIPTIONS.

Manly Spirits Co.

simply accepting the traditionally stock lifestyle personas. While consumers continually seek the latest and greatest spirits our industry can produce, integrity and individuality are sought in equal measure,” says Wilkinson.

Many producers in Australia maintain close connections to the land and produce that sustains their industries.

“At Archie Rose our whisky production is constantly on a journey to give as much voice and expression as possible to the grain,” says Master Distiller Dave Withers.

“Where Australian whisky comes into its own is the unique blend of natural ingredients and climate. We grow some of the best barley in the world in this country. Most of it is exported to make beer or whisky. Australian distillers are truly blessed to have this natural resource on their doorsteps to create a really flavoursome spirit,” Withers continues.

“Our grains have origins very different to that grown in the wet and cloudy conditions of the traditional UK. It’s grown in the dry red earth, under big blue skies and shares the fields with gum trees.

“So that, coupled with a very different maturation environment, really make for a spirit with unique character. It’s fundamental to us as distillers to understand the place a whisky, and its components, are made. The two things really can’t be separated.”

Wilkinson strikes a similar tone when he describes the origins of Hellyers Road.

“Hellyers Road was born from farming

origins. Our connection to the Tasmanian environment is still intrinsically woven into our modern day being,” Wilkinson says.

“The idea of the distillery itself was born from a like-minded community of dairy farmers (The Betta Milk Cooperative established in 1956), who in 1997 knew that our environment was not only perfect for sourcing ingredients of purity and quality.

“Our Whisky Cream Liqueurs are made with fresh Tasmanian cream as well as our barley being locally sourced. We recycle our draff as livestock feed for local farms, use local business to source as much of our ingredients and produce (for our Visitor Centre) as we can, as well as for much of our production and packaging processes.”

For Joadja Distillery, the emphasis on grain is even stronger, as Jimenez illustrates.

“Our intention is to sustainably create and share authentic quality spirits that are true to the character, nature and heritage of Joadja Valley. The Distillery is one of a few single malt distilleries in the world to grow their own barley and have access to natural pristine spring water on-site.”

As such, the distillery produces ‘Paddock to Bottle’ single malts, which are bottled without any use of pesticides, herbicides or fungicides.

At the Launceston Distillery, engaging with the local area expands also to personnel, as David Debattista, Sales and Marketing Manager, outlines.

“All our ingredients are proudly Tasmanian,

we use Tasmanian barley, water from the South Esk River (our local river) and all our staff are local Launceston people.”

“Launceston Distillery is all about traditional approaches to whisky distilling. We do everything onsite from the mashing to the packaging, it all happens under the roof of Hangar 17. Nothing is done for Launceston distillery offsite, from day one we have always done our whisky wash onsite.

“[Head Distiller] Chris also designed all the equipment at the distillery making sure that it is all custom for what he wanted. Our stills were designed by him and made down in Hobart by Knapp Lewer, the great and original copper smiths of Tasmania. It was important for Chris that they were made in Tasmania

“I believe that Archie Rose are mindful distillers. We are not distillers by default, but because we have something important to say.”

– Dave Withers, Archie Rose Distilling Co.

Bloody Shiraz Gin on the rocks and Pear Brosnan cocktail on Beth’s Copper Bar (Credit Anson Smart)

Bass & Flinders Distillery

Archie Rose Distilling Co.

as so was he and all his business partners too, Tasmanian 100 per cent.”

Debattista believes it is this meticulous approach and use of local ingredients that sets Australian whisky apart.

“We would like to think our whisky is single malt, small batch and artesian. Hand-crafted with a fine attention to detail and we would like to think this is where Australian whisky really excels.”

The Aussie way of life

There’s more than just native ingredients, agriculture and climate at play here, with home-grown spirits now reflecting something of the laidback attitude and healthy scepticism of ‘the rules’ that partly defines Aussie life.

For Brook, Australian distilling has an advantage in that is not bound by the same

weight of tradition found in Scotland, Ireland, American and even Japan.

“We are also such a young industry and as such the level of innovation and distilleries being bold and out there has created a plethora of choice and styles. I see that Australian Gin will continue to be extremely innovative, with the core classic dry styles showcasing an understanding of the balance between native and traditional botanicals,” Brook says.

“For whisky, I think the style is still evolving. We have such an incredible environment in Australia that generally provides a faster maturation. The level of whisky produced is exceptional, but I see that there will be a greater balance between spirit and oak emerging, and we will see a lot more elegant whiskies coming out of Australia in the next two to five years.”

And there are signs that Brook’s prediction is already coming true. At another whisky distillery, Amber Lane, founders Rod Berry and Phil Townsend have eschewed the fashion for smaller casks (which are said to accelerate aging and concentrate oak influence).

“Instead we use large barrels and prefer to age the whisky slowly,” Berry says.

“This allows the spirit to speak (not completely drowned by flavour punch from the cask), and we can achieve longer maturation periods.

“Over time, our range of whiskies will have more and more age on them, and so will become increasingly complex with tertiary flavours from extended interaction between spirit and cask.”

Indeed, Berry characterises Australian distillers as having “a definite passion for strong flavours” but also concedes that “some work well, some need more time to develop!”

Manly Spirits Co. is another producer informed by the Aussie way of life, as Cofounder and Creative Director, Vanessa Wilton, explains.

“Sense of place is completely integral to what we do – it’s everything,” Wilton says.

“Being avid ocean swimmers and surf life savers – the coastal Aussie lifestyle is everything to us, but particularly the marine life you find in Manly’s cove and beaches has been the main source of inspiration behind Manly Spirits,” she continues.

“We use sea lettuce which we get from Curl Curl headland, Sea Parsley from the headlands up and down the Northern Beaches, and there’s foraged pigs face, nasturtium in our pink gin… all our products have something that grows locally, because we really are inspired by and connected to Sydney’s beaches around us.”

“Sense of place is completely integral to what we do – it’s everything.”

– Vanessa Wilton, Manly Spirits Co.

Husk Farm Distillery

Learning from the past masters

Australian distillers are also not blinkered when it comes to taking inspiration from their counterparts in Europe, the Caribbean, North America and Japan. For instance, Bass & Flinders Distillery, founded in a tin shed in Red Hill back in 2009, was influenced by the Eau-de-Vie found around Europe.

“We were inspired by a passion for the traditional distilled fruit and grape based products of Europe. We wanted to take on the challenge of making fine brandies found in France,” says Holly Klintworth, Head Distiller and Managing Director of Bass & Flinders.

Amber Lane’s Berry also acknowledges the influence of European producers.

“We follow a very Scottish methodology so far as ABVs and cuts are concerned,” Berry says, which also impacted on his decision to use larger barrels when maturing spirt.

But there are signs that this is a two-way street, and that the Old World producers are responding to the innovations found in Australia, as Wilkinson outlines.

“In August this year, the Scotch Whisky Association held a globally online seminar detailing their definition (and protections) of the Scotch single malt style, almost in acknowledgement of the ever-changing landscape ushered in by new world whisky styles and interpretations.”

Developing a history of success

When asked to summarise the previous five years of Australian distilling history, Jimenez has one word: “BOOM!”

This burst of energy has been noted also by Many Spirit’s Wilton, who described the industry as “dynamic!”

“The industry has exploded with new players making it very interesting and challenging at the same time,” Wilton continues.

Moreover, the drinker is now accepting that Australian spirits are of an equal or greater quality to their overseas counterparts.

“The consumer now trusts Australian brands for quality and innovative flavours… We are no longer the ‘curiosity’,” Wilton says. According to Jimenez, the last decade has been a “steep learning curve for all distillers and major success has been international recognition of many Australian products.”

The expansion into overseas markets is a sign of Australian spirits maturity as a category, with several brands now tasting success with both awards judges and consumers around the world. For example, Four Pillars Gin, which was founded less than a decade ago, is now found in more than 25 markets across the world.

“UK performs well and Asia continues to be a standout. We are also making inroads into the Middle East,” Cameron Mackenzie, Distiller and Co-Founder of Four Pillars says.

And Mackenzie believes there’s one spirit that has particularly boosted the international esteem of Australian distilling: gin.

“Gin is driving spirits growth in Australia and this trend is set to continue with the gin category globally,” Mackenzie adds.

This point of view is shared by Andrew Marks, Founder of the Melbourne Gin Company, who says of the last few years: “There has been a massive proliferation in gin brands and products [and] global recognition for the quality of our spirits.”

HUSK PROVES CANE IS ABLE

Rum has a long history in Australia, having been used as currency during the earliest years of colonisation.

Since then, distillers like Husk Farm Distillery, located in NSW’s Tweed Valley, have worked to restore rum to its former glory. Founded by husband and wife team, Paul Messenger and Mandy Perkins, the distillery produces ‘Australian Cultivated Rum’ – made with the fermented juice of the sugar cane plant, rather than molasses.

“Making fresh juice rum is expensive and challenging and it’s fair to say that when we set out on this adventure more than ten years ago we had little understanding of the true cost and challenge that lay ahead of us. A healthy dose of naivety is often a prerequisite for such ventures,” Paul suggests.

Quentin Brival, Head Distiller at Husk explains how the distillery’s approach works.

“We are a farm distillery and grow the sugar cane we use to make rum. This farm to bottle approach is at the core of our philosophy and to us, the best way to engage with the land and its specificities.

“Australia is a young country with few to none long standing alcoholic beverage traditions. This can be seen as a fantastic opportunity for innovation where distillers are not restricted by any established rules and can create exciting new products,” Brival comments.

(Credit Gareth Dennison)

A similar perspective is offered by Archie Rose’s Dave Withers, who states that the last few years mark an intensifying of decades of distilling tradition.

“There has been an amazing renaissance of Australian distilling. Australian distilling has a long and illustrious history, but one that has come into sharp focus over the past decade,” Wither says.

“The industry has been in a fantastic growth phase and this has led to great innovation and many distillers asking the question: ‘What is it to be an Australian distiller?’

“Now more than ever the industry is making definitive statements about what it is to be an Australian spirits producer.”

Jimmy McKeown, Master Distiller and Co-founder of Whipper Snapper Distillery is quick to tip his hat to his fellow distillers, saying: “The future of Australian whiskey is ahead of us and the previous five years there been an explosion of new distillers.

“I believe the major success has been the growth by some of the bigger distillers like Archie Rose, distillers like this will help build the overall global profile of Australian distilling.”

A bright future

Of course, with a general expansion of craft distilling around the world, Australian producers can ill-afford to reflect on past triumphs.

“When it comes to Four Pillars, our philosophy is simple. It must always be the best we can do. No excuses, no short-cuts, and no resting on our laurels,” Mackenzie explains.

Wilton agrees, and says that the next step for Australian spirits is “to move from being small players in the overall volume of liquor consumed in this country to being household names and products of choice for taste, value, experience.”

Opportunities for further success will lie in innovations of both category and product, with Wilton suggesting that non-alc spirits, whisky cocktails, bottled cocktails and sustainable packaging will all prove areas of success in the near future.

McKeown is predicting a period of extended growth for Australian distilling.

“The Australian spirits market is expected to grow by seven per cent per annum, while the spirits manufacturing industry in Australia is forecast to grow by two per cent per annum.” McKeown says.

Finally, in an industry that has a reputation for being male and stale, Wilkinson believes that the increasing representation of women in distilling is something Australian spriits can be proud of, and should highlight more.

“One of the most important assets to the industry is the increasingly positive impact of women; in particular to industry shaping roles,” Wilkinson comments

“Tasmania has a very strong representation at all levels of our industry – from the Tasmanian Whisky Association to education (Whisky Academy) through to distillery owners and distillers – all key components contributing to the quality of produce as well as attracting higher engagement to the sector.

“Tasmania can celebrate this wealth with many distilleries boasting women in key leadership and distilling roles,” Wilkinson concludes. ■

“Now more than ever the industry is making definitive statements about what it is to be an Australian spirits producer.

– Jimmy McKeown, Whipper Snapper Distillery

(Credit Jimmy McKeown)

Signature Dry Gin

(42% ABV)

Signature Dry Gin is our contemporary Australian take on a classic dry gin made using our unique cold distillation process to create botanical distillates of clarity and distinct flavour. Native sunrise lime, Geraldton waxflower and hand foraged Dorrigo pepperleaf unite to deliver a quintessentially Australian dry gin. Our goto choice for many consumers, Signature Dry Gin has been named Australia’s Best Gin (Gold Medal) at the SIP Awards 2022.

Native Botanical Vodka (40%

ABV)

Native Botanical Vodka is a truly Australian vodka that celebrates native botanicals. Native lemon-scented gum and sunrise lime join Australian peach and Roman chamomile to create an irresistibly Australian flavour profile. Created with the classic vodka and soda serve in mind, this spirit possesses a positive disposition that will elevate your favourite vodka drinks. Within its first year in the market, our Native Botanical Vodka took home Australia’s Best Botanical Vodka at the World Vodka Awards 2022 (USA).

Single Malt Whisky

(46% ABV)

Archie Rose Single Malt Whisky is distinctly crafted to highlight six malts, each with a unique profile and character. The natural sweetness of the casks complement the savoury charisma of the spirit, revealing fresh herbs, shortbread biscuits, raisins, toffee and dark chocolate on the nose. Think sticky date pudding and amaretto with a hint of espresso. This stunning tipple took home Australia’s Best Single Malt Whisky for the sixth time in 2022.

Distiller’s Strength Gin (52.4% ABV)

Our boldest, yet most elegant gin. Packed with sixteen individually distilled botanicals, including fresh pears from Orange in NSW, rose petals, elderflower, pronounced juniper and distilled honey direct from our local beehives. Distiller’s Strength Gin was highlighted at the San Francisco World Spirits Competition (SIP Awards) 2022, recognised with a Double Gold for its bigger and bolder flavour profile.

White

Cane

(40% ABV)

Inspired by Australia’s long and storied rum history, White Cane is our local reimagining of a spirit known to most of the world as white rum and our latest core range spirit. Treated with the same respect for ingredients and support for local producers that we do with all our releases it features high-test NSW molasses, cold distilled using our vacuum still to capture the delicate, delicious flavours of locally sourced sugarcane resulting in a spirit that is pillowy soft with a refreshing finish.

Rye Malt Whisky (46%

ABV)

To create this truly unique whisky, we selectively sourced rare malted rye and the finest malted barley from progressive malt houses. This multifaceted, aromatic spirit offers notes of spiced custard, ginger, stone fruit and baked apple pie with a fresh herbal finish that lingers on the palate. Our Rye Malt Whisky walked away as World’s Best Rye Whisky at World Whiskies Awards in London in 2020.

Whilst our roots are traditional, our approach is not. Every spirit Australian Distilling Co. produces celebrates and connects with the uniquely Australian way of life. Through championing local ingredients and iconic locales every bottle says something about the community that inspired it. By distilling in locations throughout Australia we ensure that each expression we create is an authentic articulation of something that is both beautifully crafted and uniquely Australian.

AUSTRALIA’S MOST AWARDED DISTILLER GLOBALLY RECOGNISED WITH OVER 200 AWARDS

beautifully crafted, uniquely australian

MÉTHODE EAU DE VIE

The art of distilling wine into spirit

Bass and Flinders Distillery was founded in 2009 on the Mornington Peninsula with a passion for adventure and a desire to create a range of high quality, artisanal gins brandies and liqueurs, that truly reflect our home and heritage.

Proudly the first distillery on the Mornington Peninsula, our original inspiration was drawn from a love of classic brandies produced in France. Using many of the same traditional production techniques, we set out to produce a premium aged spirit, our Ochre brandy, that proves just how good Australian brandy can be.

Our location in the wine growing region of the Mornington Peninsula provided the perfect setting to pursue our dream.

Drawing inspiration from our coastal home where the sea meets the wine-growing hinterland, we handcraft our grape-based eau de vie spirit right here at the distillery, using traditional methods from the Charente region of France.

Victorian wine specially crafted to our desired flavour profile is

double distilled in small batches using a gas-fired alembic pot still - a method designed to celebrate the flavour and viscosity provided by the grapes. This is our definition of quality.

HOW WE MAKE OUR SPIRITS

Bass & Flinders Distillery is dedicated to the true art of distilling using our Méthode Eau de Vie – the art of distilling wine into spirit – to craft our spirits from scratch.

We value understanding exactly where every ingredient that goes into every bottle comes from, take ownership over the entire production process from start to finish, and celebrate the added complexity our grape spirit adds to our products, delivering a smoother, fuller, richer flavour across our spirit range.

ORIENT GIN

37.5% ABV

This racy, tangy gin is bursting with flavours of sweet mandarin, native strawberry gum and kaffir lime leaf to balance dry juniper notes. Victorian jujubes, native wattleseed and sesame seed create texture while Sichuan pepper adds dramatic depth of flavour.

MARITIME GIN

37.5% ABV

Inspired by the coastline, sea breeze and rocky shores of the Mornington Peninsula, this fresh, savoury gin delivers a uniquely Australian twist to the classic dry gin. Locally foraged sea kelp and samphire as well as locally harvested vine leaves compliment dry juniper notes, while coastal saltbush, lemon myrtle and currant bush provide depth of flavour reminiscent of the Australian bush that hugs the coastline of the Mornington Peninsula.

SIGNATURE GIN

40% ABV

A dry style gin combining eight botanicals including juniper berries, Angelica root, liquorice root and lime. A delicate burst of citrus flavours enhances the smooth qualities of the shiraz grape spirit.

GIN 10 WILD AND SPICY

40% ABV

Aromatic with a hint of spice, Gin 10 is made from a complex blend of ten botanicals including juniper berries, cardamom, orange and native pepper berry. With a focus on textural pleasure, a selection of roots and barks ground the aromatic spices creating velvet like weight...a full and round orange exotica embracing a long spicy finish.

HEARTBREAK GIN

38% ABV

Heartbreak Gin is for lovers of Pinot Noir and gin alike and represents Bass & Flinders Distillerys natural progression from producing grape based spirits to fortifying Mornington Peninsula’s premier grape variety Pinot Noir, with gin. Heartbreak Gin is ruby red with purple hues. Complex and perfumed with notes of sweet red fruit, spice and floral highlights.

Sweet spice carried by our eau de vie grape based spirit distilled on site sweeps through the palate opening up into brooding dark pinot noir fruits finishing pleasantly textural and savoury with juniper, herbal and oak nuances.

CERISE GIN

40% ABV

A delightful contemporary gin with subtle hibiscus and orange blossom aromas blended with cherry and raspberry flavours

This playful spirit reveals a balanced velvety finish with a subtle sweetness reminiscent of Turkish delight.

CAPE BYRON DISTILLERY CELLAR DOOR

Rainforest tours, guided tastings, gin, whisky and cocktails on the balcony overlooking the rainforest.

Perched in the hinterland, just 15 minutes from the centre of Byron Bay, sits Cape Byron Distillery, home of the highly awarded Brookie’s Byron Gin and Cape Byron Single Malt Whisky.

The distillery is set in the heart of the Brook family’s macadamia farm, surrounded by subtropical rainforest. 34 years ago, this rainforest did not exist, but the Brook family have been passionately regenerating the land since 1988 planting over 35,000 subtropical rainforest trees. It is this unique rainforest terroir where many of the botanicals are sourced to create the Brookie’s range.

Recently awarded as the 2020 ’Sustainable Distillery of the Year,’ and B Corp certified.

“Brookie’s range is inspired by showcasing our region, our unique native rainforest botanicals, and their incredible flavour profiles and balancing them into our spirits. Our location is also crucial for the unique flavour profile of our Cape Byron Whisky, which lives and breathes the conditions of the dense subtropical rainforest here in the Byron hinterland. Our barrels have lay wait within the rainforest and take in all the elements throughout their maturation. We have something here that is really unique.”

– Eddie Brook, Co-Founder & Distiller.

Brookie’s Byron Dry Gin

46% ABV

Distilled with 25 botanicals of which 17 are indigenous to the Northern Rivers.

An Australian interpretation of a classic London Dry Gin.

Brookie’s Byron Slow Gin 26% ABV

Created with Davidson plums, indigenous to northern NSW in place of Sloe berries. Exhilarating flavours of rose, watermelon, and bright plum.

Bookie’s Shirl the Pearl Cumquat Gin 37.7% ABV

Refreshing waves of orange blossom fresh & zesty characteristics.

Mac. By Brookie’s Liqueur 23% ABV

Premium roasted Macadamia & Wattleseed liqueur. Crafted with natural ingredients. Decadent flavours of Butterscotch, Cacao & Coffee.

Cape Byron ‘The Original’ Australian Single Malt Whisky

47% ABV

The palate offers soft vanilla, crème brulée, and biscotti characters, layered over distinct notes of pear, coconut and buttery macadamia.

Address: 80 St Helena Road, McLeods Shoot, NSW 2479 Phone: 02 6684 7961 Website: capebyrondistillery.com cellardoor@capebyrondistillery.com | @capebyrondistillery @brookiesgin | Please contact us to book your reservation

A version of this article first appeared in The Shout’s Industry Women Spotlight series.

THE CHALLENGES FACING WOMEN IN SPIRITS

Throughout Vanessa Wilton’s career history, she always liked being her own boss. After completing a business and design degree she initially began working as a marketing manager for an advertising agency, but realised she wasn’t really cut out for corporate land and started her own business instead.

The Manly Spirits story began when Wilton married chemical engineer, David Whittaker. In Wilton’s words, “when you put a chemical engineer with a branding designer, you get booze. It’s like the perfect combo.”

Since then, Manly Spirits has gone from strength to strength, following its successful line of gins, vodkas and RTDs with a new range of single malt whisky, called Coastal Stone.

“I love finding a hole in the market in the alcohol industry, then developing a product to fit that hole… I love new product development, from the flavour profiles to the bottle, to the personality of the product and all the packaging,” Wilton said.

It was this packaging that Wilton highlights as one of the crucial moments of her career.

“Quite a defining moment of self belief happened because of how we decided from day one that we would have a bespoke bottle, so I designed the bottle. I remember

the shipping container arriving with about 40,000 bottles in it, and opening the lock I was quite beside myself thinking ‘I’ve either got something fantastic or the biggest and most expensive mistake of my life’,” Wilton said.

“I was very fortunate that our gin bottle has been great and really well received by the industry. That moment stands out in my mind because it [shows how important it is] to back yourself as a person.”

Wilton says having the confidence to ‘back yourself’ is one of the key challenges facing women in the industry.

“It’s a bit of a challenge to keep that self belief, as a woman and the owner of a business – a lot of the time you’re battling against yourself,” Wilton said.

Advising other women in spirits, Wilton suggests leaving behind the perfectionist mindset and meeting challenges head-on.

“Women tend to only do something once we’re absolutely perfect at it, and then we’ll put up our hand and say ‘I can do that.’ Whereas men tend to fake it ‘til they make it a bit more,” Wilton said.

“We women often take a backseat until we’ve dotted our i’s and crossed our t’s. Maybe we need to let go of a bit of that perfectionism and run with the pack. You might surprise yourself.” ■

BRYDIE ALLEN SPOKE TO MANLY SPIRITS CO’S VANESSA WILTON ABOUT THE STRUGGLE TO MAINTAIN BELIEF IN THE FACE OF DIFFICULTIES.

NOTHING TASTES LIKE FOUR PILLARS

OUR

Four Pillars Distillery is located in Healesville, heart of Melbourne’s Yarra Valley. From our launch in late 2013, we’ve become one of the most awarded gin distilleries in the world, from being named International Gin Producer of the Year at the International Wine & Spirits Competition in London in 2019 and 2020, to achieving the UK Gin Magazine’s 2022 title of Distillery of the Year and Brand Innovator of the Year.

We want to spread the gospel about great Aussie craft spirits, and the sheer versatility and genius of gin throughout the world. And along the way we want to show off and celebrate a very contemporary face to this wonderful and diverse continent of ours. Our distillery offers everything from gin tastings to delicious gin drinks, plus a range of small group masterclasses, including a monthly Maker Session where guests can distill their own gin from scratch.

APPROACH

TO SPIRITS:

Nowhere tastes like Australia. So it stands to reason that Australian gin, and indeed Four Pillars, should be quite unique. We draw inspiration for aromas and flavours from all around the world and yet we are anchored by some of the most incredible native botanicals of any country anywhere.

We never felt obliged to make a London Dry style (which I love), instead we felt the opportunity was to distill something uniquely modern Australian. The true balancing act is to have purity of spirit and concentration of flavour in a modern, contemporary Australian gin.

– Cameron Mackenzie, Head Distiller and Co-Founder

Address: 2 Lilydale Road Healesville, VIC 3777

Open Hours: Open Sun - Thu, 10:30am to 5pm | Open: Fri - Sat, 10:30am to 9pm (closedNewYearsDay,GoodFriday,ChristmasDayandBoxingDay)

Phone: 1800 374 446 (1800 FPG GIN)

Website: www.fourpillarsgin.com

Olive

Rare Dry Gin 41.8% ABV

Our original gin with great citrus and spice. A juniper base meets the bold flavours of Australia, like lemon myrtle and Tasmanian pepperberry, to make a truly modern Australian gin.

Leaf Gin

43.8% ABV

Olive Leaf Gin is our savoury gin, five delicious years in the making. It’s textural, clean, herbaceous, and bright, with evident olive briny notes.

Bloody Shiraz Gin 37.8% ABV

This crazy experiment turned right combines our Rare Dry Gin with local cool climate Shiraz to create the perfect balance of sweet fruit and ginny goodness.

Fresh Yuzu Gin 41.8% ABV

A bright, aromatic and (yes) fresh dry gin made with locallygrown yuzu and inspired by our adventures making gin with Japanese friends.

Spiced

Gin 41.8% ABV

Negroni

The first ever gin created specifically to go in a Negroni cocktail. It is a highly aromatic, rich and spicy gin with great power and intensity.

HELLYERS ROAD

A historic home of distilling

There’s a reason why Hellyers Road Distillery attracts over 35,000 visitors a year... (a third of all distillery visits in Tasmania). This staggering yet humbling number is all the more special as we are not located near Tasmania’s main cities. And while the attraction may have something to do with the beautifully rugged surrounding landscapes of the northwest, the reality is more meaningful – they have come to learn the secret behind our world class whisky, and in particular to see our famously unique stills.

Visitors will go behind the scenes and tour our working distillery to see how we make some of the finest single malt whiskies and what makes Hellyers Road truly unique.

They will be immersed by our ingredients and be drawn to our latest batch distilling. Visit one of our bond stores - filled with our carefully selected oak barrels and understand everything there is to know about Hellyers Road, our history, whiskies and Henry Hellyer himself – the man behind our name.

To this day, visitors can also see the first two single casks ever laid by Hellyers Road, and unlike nearly all other older Australian distilleries, the casks are still maturing their original whisky nearly 21 years later. In fact, lucky visitors who embark on doing the whisky tours will also have the opportunity pour, bottle and hand wax seal their very own bottle of 19-year-old Australian single malt whisky direct from the casks - the premier cask bottling experience in the country, and one of the rarest individual bottling opportunities in the world.

Address: 153 Old Surrey Rd, Havenview TAS 7320

Phone: 03 6433 0439

Website: hellyersroaddistillery.com.au visitorcentre@hellyersroaddistillery.com.au

KALKI MOON: AWARD-WINNING GIN FROM FAMED DISTILLING TOWN

“It embodied the beauty of this great region, which is exactly what Kalki Moon aspires to do as well.”

Bundaberg is a name famous for its rum and ginger beer - but it can now claim to multi award winning gin - thanks to Kalki Moon.

Established in 2017 - the brand has gone from strength to strengthwith former Bundaberg Rum Master Distiller, Rick Prosser and his wife Kylie throwing all their energy into this spirit and by helping do so, showcasing the town and its amazing natural wonders.

Kalki Moon was born in the Bundaberg suburb, Kalkie — where Rick and his wife, Kylie built their home. One night, Rick found himself inspired by the view of the cane fields – which span kilometres – and how the full moon shone down on them.

“It embodied the beauty of this great region, which is exactly what Kalki Moon aspires to do as well,” says Rick.

The Kalki Moon distillery alone has become quite the tourist attraction, with 40,000 tourists visiting each year.

Those lucky enough to visit its distillery in the Bundaberg suburb of Svensson Heights are educated on how the multigenerational Prosser family produce their award-winning London Dry Gins through popular tours and tastings.

The company has primarily focused on the production of Gin over the past five years however, the business has now embraced and moved towards on premise consumption of its world class products.

To cater for its growing popularity the facility hours have been extended so visitors and the general public can visit the distillery bar for an amazing locally made cocktail, or privately hire the distillery function area.

Open seven days per week from 10am.

AWARD WINNING SPIRITS FROM THE FOOT OF THE BLUE MOUNTAINS

Located below the Blue Mountains NSW is Karu Distillery, known for its global award-winning spirits.

Husband and wife team Nick & Ally started out in 2018 after years of research and development and began their spirits journey with the release of Gin, followed by a specialty Vodka and now Rum.

Their passion and strive for quality have led them to international success by winning the trophy for “World’s Best Contemporary Gin” at the International Wine & Spirits Competition 2021 being the second Australians to win the award in over 50 years of running.

In the space of four short years, the team at Karu Distillery have been through the trials of black summer fires, multiple floods and pandemics but never let that stop them from sharing the word of Australian spirits with the nation.

The distillery is very event-focused so you will see them around mainly at festivals that celebrate spirits in their range, don’t be shy and say hi.

Outcask Rum

Outcask Rum is our molasses-fermented pot distilled rum that is matured 2.5 years in ex-Australian-Whiskey barrels. Boasting big aromatic flavours of crystalized sugar, tropical fruits, and vanilla creaminess.

Address: 296 Cabbage Tree Rd, Grose Vale NSW 2753

Phone: 0493 408 090

Website: www.karudistillery.com.au

Morita Chipotle Vodka

Morita Chipotle Vodka is our vapour-infused flavoured vodka that screams through in cocktails and mixers with its savoury, smoky profile and zesty tang.

Lightning Gin

Lightning Gin is our striking trophywinning navy strength. Juicy juniper on the front and back palate, triple citrus layers of bitter, sweet, and herbaceous accompanied by floral heritage Rose Geranium.

VISIT KILDERKIN DISTILLERY

At Kilderkin Distillery, the home of Larrikin Gins and Gin Liqueurs, we distil in small batches and take great pride in producing a range of award-winning gins and liqueurs including our signature gins, Scoundrel and Original Larrikin, our navy strength Buccaneer, and our bush tucker gin Sunburnt Country. We also distil special and limited release gins, along with our gin liqueurs, Bramble and Apple Pie and Backyard Limoncello.

Our distillery door, a converted old brick warehouse, is located in the leafy suburb of Mount Pleasant, a five-minute drive or a 20-minute walk from the centre of Ballarat. We love to welcome visitors from all different backgrounds, from those who are already passionate about gin, to those who have yet to experience the wonders of artisan spirits.

A range of drink options are available including our tasting flights selected from our range of gins and gin liqueurs, gin and mixer drinks, and carefully crafted cocktails designed to complement and showcase our gins. Cheese platters and a range of craft beers, ciders, mocktails and soft drinks are also on offer.

Address: 14A Hill Street Mount Pleasant Ballarat Victoria

Phone: 0423 000 166

Email: info@kilderkindistillery.com.au Website: www.kilderkindistillery.com.au

HUSK FARM DISTILLERY

Single estate farm to bottle distillery

It was here in the beautiful Tweed Valley that distiller Paul Messenger set out in 2012 to create Australia’s first cane juice rum, from farm to bottle, and to bottle the provenance and character of this unique region.

As Husk Rum is seasonal, Ink Gin was born from the same ambition to create unique and innovative spirits. After a global search Paul found a ground-breaking gin botanical to turn the (then) traditional gin category upside down. We now have a range of deeply unconventional, naturally beautiful, modern Australian gins.

Address: 1152 Dulguigan Road North Tumbulgum NSW 2490

Open Hours: Open 7 days from 11am (checkonlineforseasonalopeninghourupdates) Website: www.huskdistillers.com www.huskdistillers.com/shop

“The driving ambition for me is to create something unique, extracted from this land through the hard work, innovation and resolve of our people. Something that, in time, might come to be appreciated and recognised as unique, of this place.”

– Founder and Distiller, Paul Messenger

Husk Bam Bam

Australian native spiced rum 40% ABV

Rich & spicy, this is great rum softly spiced with whole botanicals of roasted wattle seed, native ginger, sun-dried orange, vanilla, cinnamon and golden berries with a pinch of sea salt.

Ink Gin

Modern Australian flavours with bold citrus notes of lemon myrtle and sweet orange, followed by warm pepper berry and soft pea flower. A curious deep indigo hue mixes to blush pink with the addition of tonic, sparking conversation wherever it pours.

Husk Pure Cane

Australian Cultivated Cane Spirit 40% ABV

Vibrant, grassy and fresh, this spirit is the perfect introduction to this beautiful and unique style of rum and the most pure expression of our provenance.

Ink

Our contemporary gin. A bright, balanced & contemporary gin with bold strokes of juniper, splashes of fresh fruit and flashes of fragrant flowers. The recipe is inspired by the classic still life forms of fruit & flowers, this is a versatile and velvety smooth ambrosial gin.

Husk Botanic

Australian Botanical Cane Spirit 40% ABV

Fresh & vibrant, pure cultivated cane spirit is redistilled with Australian grapefruit, lemon myrtle & strawberry gum leaves to create a unique & versatile botanical forward spirit.

Ink Sloe & Berry Gin

Our jammy gin, all-natural and steeped with sloe & seasonal red berries, luscious plums and native rosella flowers, imparting rhubarb notes to this perfectly balanced sweet & tart sloe gin.

Joadja Distillery is in the Southern Highlands of NSW, located in an 1870’s abandoned kerosene mining village. The Distillery is one of few single malt distilleries in the world to grow their own barley and have access to natural pristine spring water on-site.

The Scottish heritage in the valley and the history of “sly grog” inspired the Jimenez family to establish Joadja Distillery in 2014 at the historic Joadja Town.

Joadja Distillery was commissioned by Government House, Sydney, to produce a Dry Gin which was then presented to Her Majesty, Queen Elizabeth II as the official gift of the people of New South Wales.

The gin was created to reflect the flavours of NSW, and features Australian botanicals of Lemon Myrtle, Mountain Pepper, Strawberry Gum, Cinnamon Myrtle and Anise Myrtle alongside more traditional gin ingredients. This expression is now available to everyone – not just royalty – as our Joadja Highland Gin! Funds from the sale of this gin now aids conservation projects.

We also produce a range of ‘Paddock to Bottle’ spirits and liqueurs using neutral spirits from our estate grown barley and botanicals derived from our native flora. No chemicals, herbicides, pesticides or fungicides are used in the production of our barley. Joadja products have a distinct ‘terroir’ that reflects its local microclimate and environment.

Archie Rose Trail Mix Kick

Milton Rum’s Spiced Old Fashioned

A spiced cane spirit Old Fashioned developed by Milton Rum, served at the distillery’s new location in Albion’s Craft’d Grounds. Ingredients: 60ml Milton Spiced Cane Spirit

raw sugar syrup

dash of Angostura bitters

dash of chocolate bitters Orange peel (for garnish) Directions:

Add Cane Spirit, sugar syrup and bitters to a chilled mixing glass

Add ice and stir until dilute and very cold

Strain into a rocks glass over one large ice cube, and garnish with orange peel

Yam & Jam Caprioska

This recipe, created by bartenders at Udaberri in Adelaide, uses Seven Seasons’ Native Yam Vodka, pairing it with Davidson Plum jam.

Ingredients: 60ml Native Yam Vodka Barspoon of Davidson plum jam 10ml Sugar syrup 4 Lime wedges Garnish ingredients: Murray River pink salt and finger lime

Directions: 1. Muddle lime wedges

Add the rest of the ingredients and shake with ice

Double strain over crushed ice into a Murray River pink salt-rimmed Old Fashioned glass

Garnish with finger lime

Bass

Never Never’s Med Gin Spritz

No drink is more synonymous with the Mediterranean coastline than the spritz and Never Never’s citrussy Med Gin is the perfect complement to a quality dry vermouth, balanced with lemon, sparkling wine or water.

LAUNCESTON DISTILLERY

From grain to bottle at Hangar 17

Launceston Distillery was established in 2013. After much hard work it commenced whisky production in 2015. The Distiller is Launceston local Chris Condon who has considerable experience as a brewer and distiller at some of Tasmania’s best known brands. Former brewer at J. Boag & Son and founding Distiller at Nant Distillery, Chris’ years of experience in the brewing and distilling industry have helped to create Launceston Distillery and shape the whisky into what it is now.

The distillery is located in the historic Hangar 17 at Launceston airport. Built in 1932, Hangar 17 is the oldest surviving aviation building in Tasmania. It was used as a passenger departure point until the current terminal was built in 1968. In its heyday, it was home to aviation heavyweights Australian National Airways (ANA) and Ansett.

Now the hangar is home to Launceston Distillery which produces single malt whisky that is matured all on site. Launceston Distillery produces handcrafted small-batch whisky. All our whiskies are double distilled and non- chill filtered to retain depth of character. From grain to bottle, everything happens under the roof of the historic Hangar 17 at Launceston Airport.

Come in and visit us today.

“What we have aimed to do out of Hangar 17 is create a Tasmanian single malt whisky that is reflective of our style, from grain to bottle all under the one roof of hangar 17.”

– Chris Condon, Head distiller and part owner of Launceston Distillery.

Address: Hangar 17, 287 Evandale Road, Western Junction, TAS 7212

Open Hours: Open Monday to Friday 10am-4pm for tours and tastings. Weekendsbyappointment.

Phone: (03) 6391 9140

Website: www.launcestondistillery.com.au

MANLY SPIRITS

‘Nature in a bottle’

Manly Spirits Co. was born from our passion to create distinctive Australia spirits capturing the carefree beach life and coastal influence of Manly’s famed marine sanctuary. Our unique range of Australian Gins, Vodkas, Liqueurs and Whiskies are distilled, bottled, and labelled out our urban artisan distillery. Made with sustainably foraged marine and native Australian botanicals, taste our smooth balanced and bold range of superior Australian spirits that will leave you yearning for just one more sip.

Our Coastal Stone Single Malt whisky has been crafted from a desire to create something that exceeds expectations, celebrating the maritime elements and the raw nature of the Australian coast. A refined spirit that respects our Sydney climate, created from grain to glass with no shortcuts, no strict timelines, just premium ingredients with true artisan skill. Captured in a contemporary bespoke glass bottle, sculptured with the eroded textures of weathers sandstone cliffs that border our coastline and sealed with a truly unique Sydney Sandstone stopper.

Why not visit our distillery and join in one of experiences offered. Gin school a unique, hands-on experience, where you will take charge of one of our beautiful mini copper still to develop and distil your very own 700ml bottle of gin to take home. Or join our whisky distillery tour where you will be shown how we make our single malt whisky, from mashing our barley, fermentation, distilling and barrel maturation. You will then get to sip, compare and discuss whiskies from different style casks and maturation with one being tapped straight from the barrel. Let your inner Whisky obsession out.

Address: 4A/9-13 Winbourne Rd, Brookvale NSW 2100

Phone: 02 8018 5144

Website: www.manlyspirits.com.au

Email: info@manlyspirits.com.au

AUSTRALIAN DRY GIN

43% ABV

A world class, well balanced, contemporary Australian Gin showcasing foraged marine and native botanicals. Fresh citrus nose, balanced with gentle peppery notes on the palate to deliver a rounded, lingering finish. Perfect in a G&T garnished with orange, negroni or a exquisite Coastal Martini.

LILLY PILLY PINK GIN & TONIC PREMIX

4% ABV

Our most popular premix with a subtle fruity flavour from Lilly Pilly berries, blood orange and limes. A guilt-free Gin & Tonic with no sugar and low calories, made with our Manly Spirits Lilly Pilly Pink Gin. Enjoy chilled from the bottle or pour over ice and serve with a wedge of fresh grapefruit.

LILLY PILLY PINK GIN 40% ABV

A best seller, this fruity lighter style gin with raspberry infusion has been crafted with zero-sugar, creating a balanced pink gin that isn’t overly sweet. Perfect in a summer gin cocktail. Bursting with flavours of the Australian native Lilly Pilly berries, blood orange and rambling edible pink flowers found tucked in the coastal dunes of the Northern Beaches of Sydney, Australia.

GRAPE & GRAIN VODKA

40% ABV

A pure, crisp Vodka crafted from Australian grape and three grains – barley, wheat and rye. A smooth, subtle sweet and grainy backbone, enjoy over ice or with a premium soda, topped off with fresh lemon or in your favourite cocktail.

ZESTY LIMONCELLO 23% ABV

True to its name this mouth-watering zesty limoncello combines a traditional family recipe passed down through generations from the Amalfi coast with some of our favourite foraged Australian botanicals to leave your mouth perfumed with a zesty sherbet finish. Perfect served in a spritz.

COASTAL STONE NOR’EASTER WHISKY

46% ABV

A smooth & aromatic Australian single malt whisky with maritime influences from the Sydney coast. An exceptional whisky full of rich dark fruits and five spice, with a long, elegant finish. Packaged in a bespoke sculptured glass bottle with eroded textures, real Sydney sandstone stopper, made from grain to glass in our Northern Beaches distillery.

Nestled between the fertile fields and rolling paddocks of Victoria’s Mornington Peninsula, Original Spirit Co.’s small family distillery crafts a range of premium spirits including a multi-award winning traditional gin range and their unique and full flavoured infused gin range; Ginfusion.

Distiller and owner Christoph Richartz’s passion for discovery and experimentation is apparent across the entire product range. Using only 100 per cent all-natural ingredients, every drop is produced with uncompromising quality and care to craft a unique and superior taste experience.

“After the release of our first Sloe gin in 2016 and the popularity that followed we were emboldened to step out of the traditional gin realm and experiment with new and fresh flavours. Using our Classic Dry gin as a blank canvas, the aim was simple: produce natural, full-bodied and complex flavours with maximum taste.” Original

Original

Aged for 3 years in a Tawny Port

Address: Unit 4, 26 Speedwell Street Somerville VIC 3912 Website: originalspiritco.com Facebook @originalspiritco | Instagram @originalspiritco

38 | 2023 AUSTRALIAN DISTILLERY GUIDE

The Need to Know on Australian

GRAPE Gins

A version of this article first appeared in National Liquor News.

The nascent category, a genuine Aussie innovation, combines both Australia’s craft distilling and its world-class wine industries, to produce something new and exciting for consumers.

Where do grape gins come from?

When it comes to this category, there’s one clear place to start – and that’s Four Pillars Bloody Shiraz gin. This expression can be credited with more or less kickstarting the style, as Four Pillars Gin Co-founder, Stu Gregor, explains.

“Bloody Shiraz Gin started as a crazy experiment back in 2015, when our distiller Cam Mackenzie steeped a parcel of locally sourced Shiraz grapes in our original Rare Dry Gin, just to see what would happen,” Gregor says.

Sean Baxter, Co-founder of Never Never Distilling Co (which produces its own combination of gin and Grenache grapes, Ginache), is quick to give kudos to his peers at Four Pillars.

“Grape gins tend to be very much an Australian style, thanks in particular to Four Pillars Bloody Shiraz, which kicked off the category,” he said.

Nevertheless, there is a kind of precedent for gins of this style, and it comes from the spirit’s traditional homeland of the UK.

Owners of Seppeltsfield Road Distillers, Nicole and Jon Durdin told National Liquor News: “Living in the UK, we discovered sloe gin, so when we moved back to the Barossa, it was only natural for us to turn to the local commodity, grapes, to hero in a flavoured gin.

“There was also curiosity from [Australian] growers to see what can be created from their premium grapes, besides wine.”

Gregor too, tips his hat to the influence of sloe gins, and said: “We’d like to own the category but you could say they are a take on English sloe gins, but a lot less sweet! Us Aussies like to innovate however we prefer to use full-bodied fruit such a Shiraz as we think grapes make a much better drink. Who wouldn’t love the combo of gin and wine?”

However, Baxter believes the style taps into something essentially Australian – the general attitude towards the home-grown wine industry, which is at once irreverent and respectful.

IT’S NOT OFTEN THAT A PRODUCT MANAGES TO HARNESS NOT ONE, BUT TWO OF AUSTRALIA’S GREAT DRINKS INDUSTRIES, BUT THIS IS A FEAT ACHIEVED BY AUSSIE GRAPE GINS, AS SEAMUS MAY DISCOVERS.

“I think in large part it’s down to the fact that Australians are really quite knowledgeable about wine varietals. We often love to take the piss when it comes to ‘Savvy B’ or ‘Chardy’ on Kath and Kim but we’ve been instilled with such a strong understanding of wine style through popular culture that when a gin calls out a Shiraz or Pinot grape, a consumer is immediately aware of the flavour,” Baxter says.

This style of gin also showcases different varieties of grape grown around Australia. Whisky giant, Lark Distillery, is another producer that has tried its hand at a grape gin as part of its Forty Spotted range, producing a Tasmanian Pinot Noir expression with grapes from the esteemed Frogmore Creek vineyard.

“This style of gin is proving popular with consumers because it responds to so many trends within the gin category; exploration of flavour; quality ingredients; opportunity be experimental with drinks and cocktails,” Forty Spotted’s Head Distiller, Rick Hoedjes says.

How are these gins made?

As with any innovation in the drinks industry, there are some production quirks that drinkers should be aware of.

“When it comes to our Ginache, we first harvest the Grenache fruit where it is destemmed and then pressed, with the

resulting juice used to dilute a high proof gin. All this happens within a very short window because we don’t want the pressed juice to begin to ferment aggressively,” Baxter explains.

“The resulting gin is then allowed to rest on the skins to take on more colour and flavour.”

Seppeltsfield Road Distillers, which produces both Shiraz and Semillon infused gins, follows a similar system.

“We use a maceration process to craft both our Semi and Shiraz gins. Grapes are macerated in our house gin for anywhere up to three months, depending on the vintage and growing season,” the Durdins comment.

“Grapes aren’t fermented – they stay fresh and retain their natural sugars, which contributes to a flavour profile that is balanced with sweetness and tannins. The grapes are pressed out leaving us with a vibrant colour (golden for Semi and dark for Shiraz) as a result of skin contact during the maceration process.”

There is one point that Baxter is keen to stress, that the industry should remember: in the most part, these gins do not contain wine.

“It’s not a wine gin. The grapes that we use in the production process are not processed into a wine, so it’s a slight misconception,” he said.

“We love substituting classic serves that traditionally use sloe gins with our Ginache. Gin Sours, a Martinez or a Charlie Chaplin are all incredible serves when you add the bright, fruit character of our Ginache.”

– Sean Baxter, Never Never Distilling Cow

Photo credit: Meaghan Coles

As ever, there is an exception to the rule, with Forty Spotted doing things slightly differently, as Hoedjes explains.

“We harvest local Pinot grapes and partially ferment them (partial fermentation is the key to creating more complex aroma and flavours). We then stop the fermentation halfway by adding the distilled spirit into the fermentation. The added spirit then draws out more flavour from the grapes and after a short period of macerating, the grapes are pressed out,” Hoedjes said.

How should grape gins be used?

Although the gins might appear dark and brooding on the surface, Baxter believes they are surprisingly adaptable.

“The great thing about our Ginache gin is that it really is so versatile. Depending on the consumer, it can be enjoyed simply neat, poured over a large block of ice and garnished with a fresh orange wedge. Alternatively, given the natural sugars in fresh Grenache juice, a simple soda serve is a great way to balance the sweetness of the drink,” Baxter says.

“We love substituting classic serves that traditionally use sloe gins with our Ginache. Gin Sours, a Martinez or a Charlie Chaplin are all incredible serves when you add the bright, fruit character of our Ginache.”

Seppeltsfield Road Distillers recommend serving its golden, Semillon-infused ‘Semi’ gin

topped with Prosecco and garnished with an orange rind.

Simple serves, that are easy to communicate with consumers, are also contained within the category.

Hoedjes said: “We enjoy our refreshing Forty Spotted Pinot Noir Gin signature serve with Strangelove Smoked Cola in a glass with lots of ice, garnished with fresh lime wedge.”

Category innovation

Four Pillars has further lent into the wine influence, producing single vintage, single vineyard expressions.

“In August 2021, Four Pillars released the inaugural single vineyard Bloody Underhill Shiraz Gin made in partnership with the legendary Sarah Crowe, and (after it sold out in days) decided to release the 2022 vintage only weeks ago. It’s a unique combination of two of the best knownShiraz drinks from the Yarra Valley – one of the region’s finest Shiraz vineyards (Underhill) and Bloody Shiraz Gin,” Gregor explains.

Like his fellows in the industry, Gregor believes the key to unlocking this category is focussing on the product’s origin.

“It’s knowing about the home, and really the heart and soul of Four Pillars which is our distillery in the Yarra Valley. We source all our Shiraz grapes from Victoria and it’s just another reason why we are so proud to be a Victorian brand.” ■

“Grape gins tend to be very much an Australian style, thanks in particular to Four Pillars Bloody Shiraz, which kicked off the category.”

– Sean Baxter, Never Never Distilling Co

DISTILLED IN ADELAIDE. AWARDED GLOBALLY.

With the introduction of prohibition in 1920, a shadowy, underground industry sprang into existence, to give the people what they wanted most. Gin was the liquor of choice, produced by clandestine, bootleg spirit makers. One hundred years later, their spirit lives on at Prohibition Liquor Co. But while our small batch craftsmanship may echo that of the bootleggers, our artisan philosophy and obsession with only the world’s finest botanicals result in an altogether more sophisticated and premium range of gins.

Prohibition Liquor Co was created in 2015, by a couple of Adelaide lads, in the backyard, with a dream to create a world class neat-drinking gin. Fast forward to 2017, and with a move into the city, the beautiful copper still ‘Mary’ was commissioned to distil our artisan small-batch spirits on-site.

Today our character-filled distillery, tasting room and cocktail bar, located in the heart of the Adelaide CBD provides a cosy environment for you to enjoy a G&T or gin flight with friends.

Feast on a grazing platter with fresh charcuterie from the nearby Adelaide Central Markets or some gourmet tapas and toasties to complete your gin experience. Explore our globally awarded range of gins, each with unique flavour profiles, hand-crafted with passion. Cheers.

Address: 22 Gilbert Street, Adelaide SA 5000

Phone: 8155 6007

Open Hours: Wed – Thurs: 11.30am – 10pm / Fri – Sat: 11.30 – Late / Sun: 11.30am – 7pm Website: prohibitionliquor.co Facebook: @prohibitionliquor | Instagram: @prohibitionliquor

Prohibition Original Gin 42% ABV

A contemporary Australian Dry-style gin with sophisticated flavour and depth. Discover a delicate citrus and floral nose of blood oranges and lavender, with herbal tones of pink peppercorn, lemon myrtle and a light touch of wormwood. Ruby grapefruit and peppery juniper liven the palate, finishing with the sweetness of vanilla.

Moonlight Gin 42% ABV

For those unafraid to embrace their dark side. Combining cold distilled pink lady apple with native blood limes and red juniper. Black goji and hibiscus tease the mid palate, sandalwood nut and honeybush provide mouthfeel. Butterfly pea flower allows the gin to change colour from deep purple to iridescent pink with tonic.

Juniperus Gin 47% ABV

Our most classical tribute to the London Dry. Our hero botanical, Juniper, is distilled whole, crushed, macerated and vapour infused for complexity and depth. Grains of paradise and cassia add warmth, with Riverland citrus for lift, softened by vanilla and macadamia. A bold gin to elevate a classic Dry Martini and make your gin & tonic sing.

Blood Orange Gin 44% ABV

Juicy local Australian blood orange zest with lemons and mandarins to create a vibrant mix of citrus contrast and depth. Native strawberry gum, cinnamon myrtle and chamomile tea enhance the floral characteristics, with native river mint for depth.

Navy Strength Gin 58% ABV

Like a Southern Ocean breeze, alive with native lime and saltbush. Juniper and pepper in the mid palate, with smooth texture from macadamia and vanilla. Rich oil content provides mouthfeel, with vibrant grapefruit, rounded by spicy Tasmanian pepperberries. A spectacular cocktail gin, perfect for your gimlet or southside.

Bathtub

Gin 69% ABV

Cut

A rich cocktail gin with depth and intense flavour, yet a smooth mouthfeel, despite its huge 69% vol. A bold nose of vanilla, juniper-spice, wormwood-driven herbaceous anise tones, surrounded with fresh citrus and a soft floral veil.

MELBOURNE GIN COMPANY

Classic gin with a Melbourne twist

Inspired by a cultural capital, the Melbourne Gin Company (MGC) was established in 2012.

Founded by Andrew Marks, a Yarra Valley winemaker living in inner city Collingwood. Andrew sought to doff his hat to London Dry Gin by creating the very first Melbourne Dry Gin, pioneering a new local industry while merging twin loves for gin martinis and his hometown. MGC seeks to pay homage to a city celebrated for its culture and worthy of its own unique spirit.

MGC has gone on to create Single Shot Gin – awarded a Master medal at Gin Masters 2022, and an all-Victorian bottled Negroni.

Made in stills that were designed for making perfume, the MGC makes classic gin with a twist of Melbourne. MGC takes an innovative approach to distillation. Its three gins incorporate locally grown and native botanicals and fresh local rainwater. They are hand crafted, batch distilled and non-chill-filtered.

Melbourne Dry Gin 70cl 42%

Paying homage to London Dry Gin, Melbourne Dry is a classic gin with a twist of Melbourne, featuring 11 botanicals individually distilled.

Single Shot Gin 70cl 47.4%

A full flavoured juniper forward gin with a citrus hit, featuring 7 botanicals distilled together in a Single Shot distillation.

MGC Negroni 70cl 26%

There’s nothing like a Negroni to get the party started! An all-Victorian bottled cocktail featuring Melbourne Dry Gin, Maidenii Sweet Vermouth & Marionette Liqueur Bitter Curacao.

Address: Made at 2850 Launching Place Road, Gembrook Vic 3783 (not open to the public)

Website: melbournegincompany.com

Facebook @melbourneginco | Instagram @melbourneginco

UNDERGROUND SPIRITS

Undeniably smooth spirits, innovated, refined, evolving.

We are Underground Spirits, Canberra’s most awarded distillery and proudly Australian. Our unique process called “cryofiltration” is the backbone of our range, it is how we produce all our spirits and why they have their undeniably smooth character.

Our premium vodkas and gins have been recognised as outstanding, collecting several major awards around the world. We love to innovate, refinine and evolve. Our collaborations keep flowing, as we share stories from magnificent partners, designing and working together to cement our spirits squarely in the ‘premium’ end of the market.

Vodka With Caramel

40% ABV

Our VODKA WITH CARAMEL is distinct and delicious. Hard not to follow with indulgent and moreish. It has risen to recognition as the base is our multi award-winning vodka then the caramel is thoroughly folded through. Most sip this and say “wow”.

Shiraz Gin With Tasmanian Pepperberries 40% ABV

What serendipity - a striking gin, unique with each batch. The maturing process is in shiraz oak barrels handed over from local region winemakers The results are a remarkable uniqueness - each batch derived from the individual flavour qualities of each barrel.

“I am all about spirits, the experience, our brand. Sharing our premium spirits and watching people’s faces light up and say “wow” when they taste them - that is what I thrive on! I am a gin drinker, gin seeker, gin sharer, and Australian gin producer, and I love it!”

Underground Gin 40% ABV

Setting out to create something unique, we have achieved this with our production processes and our botanical mix. Our UNDERGROUND GIN has a body which can stand up in a cocktail, sing in a G&T and shine through a beautiful martini. Our botanicals are revealed, yet not any single one takes over the appealing flavour of the spirit.

Underground Vodka 40% ABV

Our multi award-winning UNDERGROUND VODKA has been precisely crafted. High quality wheat grain is the spirit, locally sourced, sustainably grown. We use our unique cryofiltration process for a result of unsurpassed purity and clarity.

Address: 2/66 Primmer Court Canberra ACT 2902

Open Hours: Open via appointment only Website: www.undergroundspirits.com.au @undergroundspirits

– Claudia Roughley, CEO Underground Spirits

HISTORIC PRODUCER NEARS CENTURY OF DISTILLING

Every year since 1925, the St Agnes Distillery and Barrels Halls have been carefully and characterfully handcrafting brandy that is a testament to the rewards of time, age, ambition and craft. The original copper pot stills, handcrafted and installed by H. Jennings of Adelaide in 1910, have been used to craft every drop of St Agnes Brandy giving it a unique signature and style. With over 100 years of distillation experience we have a clear purpose, to create Australian spirits of exceptional world standard with a unique Australian expression.

St Agnes Distillery has patiently crafted Australia’s most highly awarded brandies, including winning best brandy in the world on three occasions. During this time just five Master Distillers have passed their skills and knowledge to the next in line. The distillery is also home to Camborne Single Malt Whisky and Blind Tiger Organic Gin.

We believe great spirit takes time. By honing our craft around the patient rewards of time, both how we distil our eaude-vie that will stand the test of time, and how we carefully age our spirit, so it develops the character of time. We have created something unique in Australian craft spirits.

St Agnes XO 15 Year Old Aromas of citrus and stone fruits open to layers of candied fruits. This is a spirit that shows the balance and harmony achieved when oak and spirit integrate for over 15 years. Minimum Spirit age 15 years.

Address: Bookmark Avenue, Renmark South Australia 5341

Phone: 08 8580 3148

Blind Tiger Organic London Dry Gin

Blind Tiger Organic London Dry Gin is hand crafted and distilled in small batches and is a complex, yet elegant and aromatic gin made from the finest certified organic botanicals.

Open Hours: Monday to Friday: 10am to 5pm, Saturday & Sunday 11am to 4pm (Tour should be booked in advance).

Website: www.stagnesdistillery.com.au distillery@stagnesbrandy.com.au

PERTH’S LOCAL DISTILLERY WITH A FOCUS ON AUSTRALIAN GRAINS

Wheat Whiskey 45% ABV

Australia’s first wheat whiskey.

Look: Slight red, amber.

Nose: Fruity, brown sugar, slight floral.

Taste: Raisins, maple syrup, vanilla, caramel, sandalwood. Finish: Raw honey, dried fruits, cherries.

Born from our connection to the Western Australian Wheatbelt and our good mates who farm there. Our Wheatbelt collection showcases the heritage of our humble local farmers and the provenance of their premium grain.

A generation in the making, it began with sourcing the best. A Hard Red Winter Wheat from the Armstrong and Blight farms near Narrogin, Western Australia. High in protein, this wheat derives silky soft, honey rich characteristics. Patiently aged for 4 years in Char #3 Virgin American White Oak barrels, flavours of vanilla, maple syrup and caramel blend artfully together across oak and grain. A taste that is a true reflection of our Western Australia grains and our urban Perth Distillery.

A Wheat Whiskey redefined.

Perfect for enjoying across seasons and in good company.

Whipper Snapper Distillery is a whiskey distillery based in East Perth, Western Australia, offering premium, locally crafted whiskey. The business was created in 2014 by Alasdair Malloch and Jimmy McKeown. Jimmy and Al are incredibly passionate about whiskey and about their business – they were once described by the President of Brown Forman, Oceania, as “true whiskey guys”.

Whipper Snapper Distillery was born from an idea that a new era of Australian whiskey could be crafted with its own redefined identity, while still being authentic, respectful of tradition and focused on quality, thus helping to shape the future of the Australian distilling industry.

Upshot – Corn Whiskey 43% ABV

Upshot – the eventual outcome of a series of events.

Look: Golden Amber

Nose: Cedar, toffee, butterscotch and vanilla tones.

Taste: Rich creamy texture with light butterscotch, caramel, nutmeg.

Finish: Well balanced and clean with hints of maple, vanilla, dark toffee.

Upshot is our first whiskey and a tribute to all the hard work, passion and dedication. Proudly sourcing 100% West Australian Grains: 80% corn, 10% malted barley and 10% wheat. Craft distilled and single barrel released. Upshot is our modern version of a well-rounded Australian whiskey, great for the novice whiskey drinker to the discerning. Uniquely smooth and inviting, and carefully aged in virgin southern white oak in Perth’s Mediterranean climate.

Perfect for enjoying across seasons and in good company.

WOLF LANE DISTILLERY

Taste of the tropics

From where it feels like Summer year round, Wolf Lane spirits are a splash of paradise.

Our creatively crafted gins and liqueurs are vapour-infused with the luscious fruit flavours and rainforest botanicals of tropical Far North Queensland.

We’re about breaking with tradition and taking cocktails next level with wildly exotic local ingredients, like deep crimson Davidson Plum for a rare taste of the millionsof-years-ancient rainforest on our doorstep, tangy native finger lime caviar, heavenly-scented Daintree Vanilla, and sun-ripened mangos so plump with sticky sweetness they fall from the trees. Every wickedly delicious sip is a taste of the island lifestyle we love here in Cairns.

Cocktail culture runs in our veins. We were first to bring the small bar scene to town with our Three Wolves venue, but the real magic happens in the wolf den. Wolf Lane Distillery is hidden away behind heavy-set stable doors, down a red brick laneway in the heart of the CBD. No trip to Cairns is complete without dropping in to try a cocktail or two at our in-house bar, or working your way through the range at our tasting bench, while watching the Wolf Pack in action with Column Farrell, our affectionately named eight column still. We’re always on the hunt for the next show-stopping cocktail to share on our Youtube channel. When you subscribe you can activate the bell to receive alerts when the recipe for our latest cocktail creation goes live.

So what are you waiting for? Paradise awaits!

Address: 28-30 Abbott St, Cairns City QLD 4870

Phone: 07 4051 6787

Open Hours: Cellar Door and Distillery are open to the public from Monday - Friday: 12pm - 6pm Website: www.wolflanedistillery.com.au

Tropical Gin your ticket to paradise

Our signature, tropical blend with a bounty of 13 locally sourced fruits from fleshy Queensland mango to zesty finger lime, and forest botanicals including native Pepper Berry, refreshing Lemon Myrtle and Sweet Macadamia.

Stir it into a tall cool pitcher of iced tea to quench the afternoon heat.

Annee’s Vietnamese Coffee

Liqueur

paradise hand-in-hand with happiness

Legendary for bringing ‘a piece of happiness’ to tropical Queensland annee’s Caphe Sua Da Vietnamese Coffee is blended beautifully with our velvet-smooth distilled vodka to put a spring in your step and a smile on your face.

Keep this one in the freezer for bad-ass late night Robusta Martinis.

Navy Strength Gin

the punch of a drunken sailor

No distillery worth its salt would hedge on going all out at 116 proof with Navy Strength Gin. At 58% alcohol (for you landlubbers) its loaded with juniper, tangy finger lime and fresh grapefruit,

A Gin & Tonic dosed with this baby will pack the punch of a drunken sailor.

Davidson Plum Gin

hidden secrets of the ancient Daintree

Our quirky, fruit-driven take on a traditional sloe gin, steeped with tart, native plums for up to three months for a vibrant crimson colour and jammy sweetness that will dial the most basic cocktail up a notch.

Add eye-catching intrigue to sour cocktails or a cheeky blush to a glass of bubbles.

a

The Barista Coffee Liqueur

single-origin

coffee meets rainforest vanilla kind of heaven

Barrista-grade beans deliver the hit you’d expect from a syrupy double ristretto with a texture that’s smooth as silk Dark roasted to a rich, chocolatey depth to complement the natural sweetness of fragrant Daintree vanilla.

Turn a scoop of vanilla bean icecream into a late night event with a generous drizzle of this.

Tropical Gin Seltzer

sticky and delicious with a lively spritz of soda

The heady scent of ripe mango crafted into a refreshing seltzer that takes the edge off scorching hot days and nights that don’t cool down. Blended with our luscious Tropical Gin, it’s so full flavoured we saw no need for added sugar.

Our go-to for Summer bbq’s and lazy days on the beach

SCOTCH WHISKY LEGEND ASSESSES

AUSSIE DISTILLING

A version of this story first appeared in The Shout.

McEwan is now working alongside Eddie Brook at Cape Byron Distillery to produce Cape Byron single malt. As such, McEwan is perfectly placed to evaluate Australian distilling; he is an expert with an outsider’s perspective, but one who also knows the environment.

“[Australian distilling] is going really, really well. There’s some beautiful whiskies coming out of Australia now – the distillers, clearly know what they’re doing,” McEwan says.

McEwan highlighted the quality of the barrels available to Australian distillers as a key advantage.

“They’re getting great casks – it’s all about the cask, and I think Australia is going to become a real player in the single malt market.

“It’s got quite a different taste to the Scottish style –this is Australia. Look at the size of Australia, and look at the size of Scotland,” McEwan adds.

Never the less, the distilling legend says that fans of Bruichladdich might see some similarities in the Cape Byron spirit.

“They’re not dissimilar. There’s no peat, [Eddie’s] using American oak, I used a lot of American oak Bourbon casks as well. I’ve used wine casks – and you’ve got all the wine casks there.

JIM MCEWAN, VETERAN WHISKY DISTILLER WHO HAS ENJOYED A 50 YEAR CAREER WORKING WITH BOWMORE, BRUICHLADDICH AND ARDNAHOE DISTILLERIES, GAVE HIS OPINION ON THE AUSTRALIAN SPIRITS INDUSTRY.

“There’s a similarity there between what I was doing in Islay and what Eddie’s doing here,” McEwan concludes.

“I think it’s got a very, very bright future.” ■

“They’re getting great casks – it’s all about the cask, and I think Australia is going to become a real player in the single malt market.”

– Jim McEwan

Every great spirit starts with Bintani.

And it all begins with the right foundations. That’s why our specialty malt and yeast are key in the making of a truly great spirit. The same goes for our ingredients – sourced for the best quality and taste. To ensure each of your creations shines as bright as the last, begin with Bintani. Get your spirit started today. Call us on 03 8587 9888

bintani.com.au