Antipodes Pink Gin
Antipodes Pink GinAntipodes Pink Gin
Australia’s first certified organic pink gin. Kakadu plum, olida (strawberry Gum), blue chamomile flowers and ruby red grapefruit gather together with a complex selection of native and exotic botanicals.
Antipodes Gin Co decided to create a gin unlike any other. Australia’s first certified organic and carbon neutral gin.
Inspired by the Sunraysia region and its sun-drenched citrus orchards, simple pleasures and the coming together of friends and shared moments.
Antipodes embodies us and our land we all belong to and it’s search for exciting combinations of flavours from our wild and amazing botanicals that are unique to our island and are free from chemicals and pesticides.
Distilled with 100% renewable electricity in our Canberra distillery, Antipodes Gin is infused with native Australian botanicals including Kakadu Plum, lemon myrtle, strawberry gum, aniseed myrtle and Tasmanian pepperberry.
“Getting organic certification and being carbon neutral was a mindful decision for us. We wanted our business to have less impact on the environment, to promote sustainability, to not use any GMOs or ingredients that are sprayed with pesticides and we also wanted to work alongside like-minded, ethically motivated suppliers.”
“Being Australian Certified Organic means that as a business, we are continually working smarter. Certification and supporting carbon neutral has challenged us to think carefully about every practice and process in our business, and to make sure that everything we do is beneficial on a number of levels,”
It paved the way for some like minded friends too – a super smooth vodka, Espresso Liqueur like no other and a delicate Pink Gin.
Let’s make the Antipodes journey together.
Giselle Pavlova Gin
Giselle Pavlova GinGiselle Pavlova Gin
THE TALE BEHIND THE TASTE
Giselle Pavlova Gin was inspired by Anna Pavlova who famously danced the ballet, Giselle. Legend has it that just like Giselle, Anna danced herself to death.
The base gin for Giselle is distilled using our signature three-stage orange infusion and distillation process.
Pure vanilla, burnt sugar and double cream essence are infused post-distillation and give this gin its unique and delicate taste.
It tastes just like a pavlova with hints of cream, vanilla, toffee and a caramelised crust. Albanian juniper is the basis once again so it’s unmistakably a gin – but like no other!
Produced in small batches, this delicate gin captures the spirit of a pavlova. Just adorn it with fruit and enjoy.
OUR STORY
Chapter 1.
Once upon a time, there lived a boy called Rory. When he was young, he loved to draw and paint and make things. When he grew up, he went to Art College, studied Film and got a job. After a few years of making second-rate commercials, he realised he wasn’t going to hit the big time in Hollywood, so he had a change of tack and moved into the world of wine and spirits.
Many years later, he had an idea to make some gin, a great love of his, and Nosferatu Distillery was born. With a little help from his friends, he created Nosferatu Blood Orange Gin, the first in a series of gins inspired by film and the arts.
While Rory didn’t win an Oscar for his commercials, he did win the prize for BEST GIN BOTTLE IN AUSTRALIA at the Australian Gin Awards in 2018 for Nosferatu Blood Orange Gin. Since then, Nosferatu Blood Orange Gin has gone on to win more awards and hearts & has gathered quite a cult following.
Chapter 2.
Part two of our story begins with the birth of Mandrake Cucumber and Mint Gin, the younger, mischievous sibling of Nosferatu. Following in the cinematic footsteps of Nosferatu, Mandrake Cucumber and Mint Gin was inspired by the mythical Mandrake Root, which has been featured in folklore, legend, the Bible, Shakespeare’s Romeo & Juliet, and famously in J.K Rowling’s Harry Potter films & novels.
Chapter 3.
Part three of our story sees the birth of baby number three, Giselle Pavlova Gin; the delicate younger sister of Nosferatu and Mandrake. It seems Giselle is already keeping up with her older siblings with a following beyond our wildest hopes.
THE END.
KIS Whisky Barrel Aged Gin
KIS Whisky Barrel Aged GinKIS Whisky Barrel Aged Gin
Aged in a barrel, previously used for an Australian Single Malt Whisky. This Gin is vanilla and tangy on the nose. It has a light smoke and citrus flavor with a buttery finish on the palate.
The KIS story began in 2002, when Jon and Sarah Lark married and set out to establish Australia’s first dedicated gin distillery, where they wanted to do things properly, the traditional way.
Early on, Jon and Sarah visited Sipsmith in Hammersmith, London. There in the suburbs they saw that Sipsmith had started making a premium gin in a small shed, using a small still. This gave the Larks the confidence to continue the KIS distilling journey with an even smaller still than they were already using in their own shed on KI. They knew they were on the right track.
KIS Core Values and the Personality of KIS Products
One of the appealing things about gin is the use of botanicals – there is a lot you can do with them in the gin making process. Jon and Sarah believe that gin should still be predominantly juniper flavoured – it’s a choice (some of the new ones aren’t). But from there on, there’s a lot of flexibility and you can almost do or add anything you like. And this is where Jon and Sarah have worked their magic to produce the exquisite uniqueness of KIS gins, which underpins Kangaroo Island Spirits’ core values and product personality.
Éric Ripert, a French chef based in New York, likened Jon and Sarah to French sauciers, who skilfully balance the flavours going into a pot so that when the sauce – or in their case, gin – is complete and presented correctly, it is well balanced. This is exactly how KIS gins are made, and this is why consistency and balance are critical KIS core values.
Another important value is the intention that KIS aims only to master their craft industry. For Jon and Sarah, it is not about the size of the business; it is about achieving the best reputation, and allowing the market to dictate to some extent what it wants from KIS spirits.
A huge number of small distilleries have started since KIS was established. Some of these have grown quickly, almost by force and wilful marketing. This is not the KIS model. The KIS team is in it for the character of the KIS lifestyle, the passion for inclusion (which includes sharing ideas) and being creative with botanicals. This hands-on, family approach is what being a “Craft Distillery” means to the KIS team – this is the KIS model.
It is interesting that many of the larger non-craft distillers are now trying to market and develop “craft” products. This is because the consumer realises that the true artisan product is genuinely of higher quality and reputation. The consumer is being rapidly educated about how to think of, and how to drink, gin and other spirits, so that’s where the market is.
The reality is that you have to be hands on in every step of distilling to produce a “crafted” spirit. Words like passion and patience, knowledge and experience, family effort, small and unique, and capturing the dream, all describe how it must be if you are to deliver to the discerning consumer a truly craft gin. The words “business model” are less relevant, as craft is what the true believer and dedicated artisan has the luxury of indulging in.
Why Kangaroo Island?
Jon and Sarah Lark selected Kangaroo Island for a couple of reasons. Sarah describes it as follows: “It’s a beautiful location. It costs a little bit more to get there, but when you are on the Island it feels as if you have turned everything off and you can slow down – that is, of course, until you need to get up at six and turn the still on every morning. We had been living in the desert for a number of years, so a sea change was definitely high on our priority list.”
The Larks recognised that on KI there was an emerging food and wine industry with a tourism base, and nobody else was making spirits – in fact, no one was doing it in South Australia, let alone Kangaroo Island.
And they really liked the passion of the producers who were already on the Island. They weren’t big people trying to market something that isn’t real. KI is the place for genuine artisan, craft and handmade products. It is a place of passionate hard workers when it comes to innovation and effort. Add the beauty of the Island, and you have a really lovely place to engage with. Have a look at the KIS video and you will see a little of the Island’s spirit from the KIS perspective.
Turning An Idea Into Reality
“The word ‘passion’ comes to mind,” says Jon Lark. “Perhaps also stubbornness, in terms of effort and finding a way to climb each gate you come to. A good example is building margins into the product, but only after the Government has taken the excise on each bottle of gin – currently the excise tax on our mainstream gin is about $25; add gst to the retail price, and the total tax on a bottle is $33. In America the same bottle would have about $3 excise. So competing for a place in the beverage market has a high penalty before you start – the Government gets more from a bottle of gin than KIS does. Nevertheless, we persisted. And when somebody recommended the name Kangaroo Island Spirits, we loved it.
Sarah comes from teaching, and Jon had various careers before he came to distilling. They met in Western Australia, at arguably the most remote community in Australia, 700 kilometres from the nearest town – a 12-hour drive. Jon had been out there since the late 80s, on and off. So being remote is in the Larks’ blood, and Kangaroo Island gave the feeling of being remote, but it’s only a few hours away from Adelaide by road, or a 20-minute flight. Sarah is quick to add that: “We do also love to hang out at places like the Adelaide Central Markets – we have the best of both worlds.”
It took some time for the Larks to get the recipe right, although they say they were very lucky because a lot of people volunteered to help with the research!
Inspiration came from the Lark Distillery in Tasmania – a whisky distillery founded by Jon’s brother Bill. Then a small grant from the Food and Beverage Fund allowed Jon and Sarah to travel to Europe, where they spent several weeks in a Swedish distillery, visited Sipsmith and Plymouth distilleries, had a look around the UK, reviewed a still manufacturer in Germany, and played with some liqueurs in Italy.
As Sarah says: “It was all pretty inspiring, especially the notion of peasant-made drinks in Italy, liqueurs that we just loved. We loved their whole food tradition, with slow food and their Nonnas’ recipes – and every Nonna has a different recipe. We loved that process of making things right there in the village, the real way, with a handed down process, in small batches, and using what’s around you.”
Mandrake Cucumber & Mint Gin
Mandrake Cucumber & Mint GinMandrake Cucumber & Mint Gin
Born of the forest and distilled with a unique blend of botanicals, including the mystical mandrake root, our premium addition to the Nosferatu Distillery gin family is the stuff of legend. Imminent death awaits those who hear its scream. Beware of the root. Beware of the cry. Mandrake Cucumber & Mint Gin has arrived.
Step into the forest, if you dare, but beware of what waits under foot.
The mandrake root, or ‘Mandragora Officiarum’, is a thing of danger
and mischief.
As folklore would have it, the mandrake root screams when pulled from the ground, killing anyone unfortunate enough to hear its cries. When ingested, it is said to excite delirium and madness. But, hey, who believes in folklore?
The mandrake tale takes its cues from folklore and cinema. Harry Potter fans will be familiar with the repotting of the Mandrake seedlings scene in the Chamber of Secrets. The cries are not yet fatal, but capable of ‘knocking you out for a few hours’.
Taking inspiration from this tale, steeped in mystery and legend, our small batch Mandrake Cucumber & Mint Gin melds Albanian juniper with cucumber, mint, coriander seed and liquorice root. We have taken all the bad stuff out and left the good stuff in.
Born of the forest and distilled with a unique blend of botanicals, including a tiny non-lethal dose of mandrake root, the newest addition to our family of gins truly is #ToDieFor. Try if you dare!
OUR STORY
Chapter 1.
Once upon a time, there lived a boy called Rory. When he was young, he loved to draw and paint and make things. When he grew up, he went to Art College, studied Film and got a job. After a few years of making second-rate commercials, he realised he wasn’t going to hit the big time in Hollywood, so he had a change of tack and moved into the world of wine and spirits.
Many years later, he had an idea to make some gin, a great love of his, and Nosferatu Distillery was born. With a little help from his friends, he created Nosferatu Blood Orange Gin, the first in a series of gins inspired by film and the arts.
While Rory didn’t win an Oscar for his commercials, he did win the prize for BEST GIN BOTTLE IN AUSTRALIA at the Australian Gin Awards in 2018 for Nosferatu Blood Orange Gin. Since then, Nosferatu Blood Orange Gin has gone on to win more awards and hearts & has gathered quite a cult following.
Chapter 2.
Part two of our story begins with the birth of Mandrake Cucumber and Mint Gin, the younger, mischievous sibling of Nosferatu. Following in the cinematic footsteps of Nosferatu, Mandrake Cucumber and Mint Gin was inspired by the mythical Mandrake Root, which has been featured in folklore, legend, the Bible, Shakespeare’s Romeo & Juliet, and famously in J.K Rowling’s Harry Potter films & novels.
Chapter 3.
Part three of our story sees the birth of baby number three, Giselle Pavlova Gin; the delicate younger sister of Nosferatu and Mandrake. It seems Giselle is already keeping up with her older siblings with a following beyond our wildest hopes.
THE END.
Taylor & Smith Dry Gin
Taylor & Smith Dry GinTaylor & Smith Dry Gin
500ml
46% Alc/Vol
Batches of 200
Product of Hobart, Australia
The fresh spirit of Tasmania’s ancient Huon Pine, iridescent abalone shell and pristine water. A nod to a London Dry, our Dry Gin features the four key botanicals of sage, abalone shell, Huon Pine needles and red grapefruit. Fresh sage is grown in our distillery garden and we source the shell whilst on family abalone dives. Once cleaned, the shell is dried and broken into tiny pieces to infuse in the gin. Abalone shell, used in Chinese medicine, is a calcium carbonate to neutralise the acids and adds a slight salinity. Huon Pine (Lagarostrobos franklinii) is a species of conifer native to Tasmania. It is found by the edge of rivers and is an incredibly slow growing, revered local timber. The needles provide pine notes that differ to juniper and add to the complexity of the dryness.
Taylor & Smith is an independent artisan distillery in Hobart owned and run by Natalie and Ben. We experiment with Tasmanian botanicals and carefully craft our base spirits to synthesise the Tasmanian landscape and write out the stories of place.
The scale of the season is compressed in Tasmania so you get an intensity of flavour in our botanicals. The air is phenomenal and the water that feeds directly to the distillery comes from a lake of snow melt at Mount Field National Park.
When we first started making spirits we’d take around little jam jars of gin and leave them on our neighbours doorstep. People would turn up on a Friday night home from work and find a jar of gin. In reciprocation they would turn up at our place with lemons, quinces, cumquats or other botanicals they were hoping would feed back into the gin. Along with experimentation, another defining characteristic of our process is our focus on the handmade. We don’t have any automated systems. It’s come from the heart. We love to bring people together through our spirits, and small things that are beautiful in the right place can enhance a moment.
The Splendid Gin Mesmeric Distillers Strength
The Splendid Gin Mesmeric Distillers StrengthThe Splendid Gin Mesmeric Distillers Strength.
WINNER ‘THE BEST IN CATEGORY – ULTRA PREMIUM NAVY STRENGTH’ AT THIS YEARS GIN MASTERS ASIA 2019!
BUILDING ON OUR CLASSIC SIGNATURE TIPPLE, THE MESMERIC MAINTAINS A DELICATE BALANCE OF TRADITIONAL BOTANICALS WITH A RENEWED INTENSITY OF MANDARIN, NAVEL ORANGE AND BERGAMOT.
A QUADRUPLE DISTILLED GRAPE SPIRIT, BLENDED WITH THE PUREST OF TASMANIAN SPRING WATER PRESENTS AN
EXCEPTIONAL FOUNDATION FOR YOUR MIXOLOGICAL MASTERPIECE.
MESMERISING.
Two Accents Barrel-Aged Shiraz Gin
Two Accents Barrel-Aged Shiraz GinTwo Accents Barrel-Aged Shiraz Gin
Two Accents Barrel-Aged Shiraz Gin has been batch-distilled in a Copper Pot Still and been crafted using hand selected botanics and world renowned McLaren Vale Shiraz.
The limited release gin is then finished in five year old Shiraz American oak barrels for a minimum of three months giving the gin underlying vanilla, caramel and charred oak flavours that complements and adds further complexity.
This wood-kissed limited release can be enjoyed neat or with your favourite mixer.