Gin has a long and fascinating history in Tasmania, dating back to the 1800s when early settlers brought the spirit with them from England. Initially, gin was predominantly consumed by the colonial elites, who imported it from Europe, but it wasn’t long before local distillers began to produce their own versions of the popular spirit.

During the 19th and early 20th centuries, gin was distilled in small batches across Tasmania, using local botanicals such as juniper berries, lavender, and lemon myrtle to create unique flavour profiles. These gins were often made in family-run distilleries, and each was renowned for its distinct character and quality.

However, with the rise of prohibition in the 1920s, many of these small distilleries were forced to close. It wasn’t until the 1990s that Tasmanian gin began to make a comeback, with a new generation of distillers capitalising on the global trend towards craft spirits.

Today, Tasmania is home to several award-winning gin distilleries, each with its own unique production methods and flavour profiles. Many of these distilleries use locally sourced botanicals, some of which can only be found in the island’s remote regions, to create gins that capture the essence of Tasmania’s wilderness. Bright Night Gin for example uses home grown Kunzea and locally foraged Tasmanian Mountain pepperberry in its gin to create a unique delicious award-winning gin.

The evolution of gin in Tasmania has been heavily influenced by the island’s unique geography and culture. With its sharp mountain peaks, pristine beaches, and ancient forests, Tasmania’s natural beauty provides the perfect backdrop for the production of gin. Meanwhile, the island’s vibrant food and drink culture has created a demand for locally produced artisanal spirits, attracting a growing number of tourists keen to experience Tasmania’s homegrown gins for themselves.

Unique botanicals found in Tasmanian gin

Tasmania is home to a vast array of botanicals, including native and exotic ingredients that are carefully handpicked and distilled into the gin. One of the most noteworthy botanicals found in Tasmanian gin is the Tasmanian pepperberry, which adds a spicy and fruity flavor to the gin. The Tasmanian pepperberry is a native ingredient, and it has a spicy, peppery flavor that is similar to black pepper. All three Bright Night Gins use Tasmanian pepperberry which gives a pop of spice in the flavour.

Another botanical ingredient that is found in Tasmanian gin is the native lemon myrtle. This is a refreshing and citrusy herb that adds a zesty and floral flavor to the gin. The lemon myrtle is a popular ingredient that is used in many of the gins distilled in Tasmania. Additionally, the Tasmanian native wattle seed is another unique botanical that gives the gin a nutty and woody flavor. The wattle seed is sourced from the acacia tree, and it is commonly used in Australian cuisine.

One of the more exotic botanical ingredients found in Tasmanian gin is the Kunzea, which imparts a earthy and herbaceous flavor. Kunzea is home grown in our case, and its use in Tasmanian gin provides a unique flavor profile that stands out among other gins. The use of these botanicals, along with the traditional gin botanicals such as juniper, gives Tasmanian gin a unique flavor profile that is distinctly Tasmanian. The combination of these botanicals creates a complex and layered flavor that is sought after by gin lovers worldwide.

Small, craft distilleries making Tasmanian gin and putting it on the global stage

Tasmanian gin has gained a reputation as some of the finest gin in the world, taking on the big names from traditional gin-producing countries such as the UK and Spain. A big part of this success can be attributed to the role of small, craft distilleries that have emerged in Tasmania over the last decade. These distilleries have brought a fresh approach to the industry, using locally sourced and native ingredients to create unique and complex flavor combinations.

One of the advantages of small-scale production is the ability to experiment with different botanicals and distilling techniques that may not be feasible for larger operations. Tasmanian distilleries have taken advantage of this freedom to create gins that are distinct from anything else on the market. By using locally sourced ingredients such as pepperberry, kunzea, and lemon myrtle, these distilleries have created gins that encapsulate the unique flavors of Tasmania.

The craft process also allows distillers to pay close attention to detail during production, ensuring consistent quality and flavor profiles. This attention to detail has not gone unnoticed, with Tasmanian gin winning numerous awards and accolades at major international spirits competitions.

The success of Tasmanian gin has also had a positive impact on the local economy, as the industry has created jobs and brought attention to the region. Many of the distilleries are located in rural areas, providing employment opportunities in areas that may have otherwise struggled economically.

Sustainable Tasmanian gin production

The use of sustainable ingredients and processes reflects the gin industry’s commitment to preserving and protecting the environment. Tasmanian gin producers have recognized that the quality of their gin is dependent on the health of Tasmania’s natural ecosystems. By using sustainable ingredients, gin producers can help restore and protect these critical ecosystems, which ultimately leads to the production of high-quality gin that is attuned to the local environment.

In addition to its environmental benefits, the use of locally sourced and sustainable ingredients has also made Tasmanian gin more distinctive and flavorful. Many of the botanicals used in Tasmanian gins are native to the region and have unique flavor profiles that reflect the Tasmanian climate and region. By using these ingredients, Tasmanian gin producers have been able to create unique flavor profiles that distinguish their gin from others around the world.

Tasmanian gin has gained international recognition and awards

Tasmanian gin has been steadily gaining international recognition and winning awards in recent years. Tasmanian distilleries have been making high-quality gin with local botanicals that have captured the attention of gin lovers and experts alike.

The first Tasmanian distillery to produce gin was Lark Distillery, which began in 1992. However, it was not until the early 2010s that Tasmanian gin began to gain widespread recognition. Distilleries like McHenry Distillery, Southern Wild Distillery, and Shene Estate & Distillery have been leading the Tasmanian gin scene, producing award-winning gins that are celebrated around the world.

One of the reasons Tasmanian gin has been so successful is the use of locally sourced botanicals. Tasmania boasts a unique climate and environment that produces a variety of rare and exciting botanicals, including Tasmanian pepperberry, wattleseed, and lemon myrtle. These ingredients give Tasmanian gin a distinct flavor profile that sets it apart from other gin produced around the world.

The awards and recognition that Tasmanian gin has received have been well-deserved, with many of the gins winning medals at international competitions such as the gin masters and the International Wine & Spirit Competition. The success of Tasmanian gin has also led to an increase in tourism to the island, with visitors eager to tour distilleries and learn about the production process.

Perfect combination of Botanicals, mountain water and Tasmanian Climate

Tasmania’s pristine environment, provides an ideal ecosystem for growing unique botanicals that are used to make exquisite and delicious gins. Tasmania’s cool and wet climate, abundant rainfall, and fertile soils create the perfect conditions for growing a wide variety of botanicals, including native and endemic plants such as the Tasmanian pepperberry, the mountain pepper leaf, the lemon myrtle, the wattleseed, Kunzea and the lavender.

Tasmania’s botanical diversity and natural beauty have inspired many gin distillers to use local ingredients to create gins with a distinct character and flavor. Tasmanian gins often feature unique and native botanicals that are not commonly found in gins from other regions. The Tasmanian pepperberry, for example, has a spicy and fruity flavor that adds depth and complexity to gins. The mountain pepper leaf, with its subtle eucalyptus and menthol notes, is another popular botanical used in Tasmanian gins.

In addition to its botanical diversity, Tasmania is also renowned for its high-quality water, which is sourced from pristine mountain streams and rainwater catchments. The purity and mineral content of Tasmanian water contribute to the smoothness and clarity of Tasmanian gins. Distillers often use this water to reduce the alcohol content of the gin during the production process, ensuring that the flavor of the botanicals remains pure and unadulterated.

In conclusion, Tasmania’s unique botanicals, climate, and water create an ideal environment for producing exquisite and delicious gins. The use of local ingredients, including native and endemic botanicals, gives Tasmanian gins a distinct character and flavor that sets them apart from gins produced in other regions. With its commitment to sustainability and quality, Tasmania has become a mecca for gin enthusiasts looking for a truly unique and exceptional gin experience.

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Our range of multi award winning gins

Bright Night Wild Tasmanian Gin

Capture multi award winning Wild Tasmania in your glass. Recently awarded Asia Pacific spirit of the year 2022.

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Bright Night Pink Gin

Looks like summer sunset, tastes like strawberry sherbet. Made with Tasmanian murtis berries, try our new Pink Gin.

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Chardonnay Barrel Aged Gin

Award winning Wild Tasmanian Gin aged in a Tasmanian Winery's Choardonnay (French Oak) Barrel

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