All the Gin joints in Australia

Casablanca has a famous line: “Of all the gin joints in all the towns in all the world, she walks into mine”. Bogart’s Character is in Morocco at the time. But, it does get one thinking about other “gin joints”. At the time of that film (1942), Australia wasn’t really in the picture. But, today, it is an up and coming gin destination, prompting today’s holiday: Australian Craft Gin day. So, we can narrow that focus to All the Gin joints in Australia. Indeed, there aren’t that many at the moment. But, trying their wares is definitely worth a look.

When people think gin, traditionally, Brands like Tanqueray, Beefeaters, or Bombay come to mind. While still prominent, in recent years, those bigger companies lost some market share to a budding sector of the industry: Craft distilling. Companies like Monkey 47 from Germany, Roku from Japan, and Barr Hill from Vermont now garner acclaim for their small batch interpretations of the classic drink. And, since 2006, Australia joined the game with the repeal of laws prohibiting small batch production. Since then, Australian Craft gin developed quite the following. And, it’s worth celebrating.

Of All the Gin joints in Australia, why did it take so long for craft versions?

Aussie’s have a reputation for being tough. With half the world’s most dangerous spiders, 20 of the 25 most venomous snakes, and a variety of other dangerous and deadly things on the planet, They face dangers few of us can imagine (although, few deaths actually occur from these things). We view them as rugged, manly men (even the women). And, gin seems like a fitting beverage for the image. But, the Australian government instituted a rule: The distillation act of 1901 with the intention of making the taxation of of Liquor easier that, basically, outlawed small batch distilling.

Under the law, in order to get a license, you had to have a capacity of a minimum 2700 Liters (about 600 gallons). Small batch production comes in under 1,000 litres with most between 50 and 500. In 1992, Bill Lark of Lark distillery petitioned for the removal of that restriction while developing Lark Distillery (who make whiskey, not gin). By 2006, the statute was officially rescinded, and a host of Artisan gin distillers opened shop. The first was Lark’s Brother, with Kangaroo Island Distillery. Despite coming late to the party, Australian Artisan Gin made a quick mark on the industry. By 2014 there were about 20 producers. Today, that number is around 300.

Why Australian Gin?

Well, after over a century of restrictions, it feels like a brand new thing. Still, what is it that makes Australian artisan gin so special? That question applies to pretty much any place. But, Australia does have some unique flavorings in addition to a fluctuating climate that aids in creating unexpected and appealing characteristics. Gin gets its flavoring from botanicals like juniper berry and coriander, as well as, a few roots like angelica, orris, and licorice. Australia is home to some additional unexpected flavors that propel these gins into a league of their own.

Lemon Myrtle and lemongrass add a refreshing green citrus flavor. Tasmanian pepperberry adds a nice spice kick. Finger lime and Davidson Plum add a tangy fruit complexion. Wattle seed adds nutty Earthy tones. Most of the ingredients are locally sourced, highlighting regional and local differences and freshness. And, without the stringent government restrictions, distillers can experiment with methods and ingredients, such as aging some gins in wine barrels for a completely different experience (think gin aged in shiraz barrels). Purists may shout that it’ not gin if it doesn’t adhere to strict guidelines. Indeed, many liquors have to adhere to certain criteria, like the amount and type of certain grains. Fine, call it what you want. It’s still unique, gin like, substance.

Where can I get some?

If you aren’t in Australia, it may be a little hard to find some of these. Of All the Gin joints in Australia, not that many export to the rest of the world. But, rest assured, the ones that do are still high quality. It is a bit of a conundrum, though. The definition of Artisan and craft is small batch production. Yet, to export, you need large enough production to make enough for everyone. So, cherish the experience, since, by definition, there isn’t enough to go around. I guess it ‘s still tough to go to all the gin joints in Australia.

Some of the best ranked brands are Four Pillars, never Never distillery, Archie Rose, Brookie’s Byron, and Melbourne Gin. In the USA, you will likely only be able to get your hands on Four Pillars, Manly Spirits, or Koala bare. Whatever you can find, though, give it a try. Unfortunately, most is available online or in select specialty shops. Depending on where you are, you probably won’t find it at Total wine or bigger liquor stores. As an alternative, you could support local distilleries. There are a number of them across the US. In fact, I have a bottle of pear infused gin from the Boston Harbor distillery that I’m drinking now. While the Aussies have some unique local flavorings, so do other regions.

And, don’t forget, most people mix gin with other ingredients anyway, like Martinis. So, feel free to make some cocktails, perhaps try some Australian flavors as mixers to celebrate the day if you can’t get your hands on the real thing. Here are some ideas:

Gin Cocktail Recipes:

Lemongrass Summer cooler

1 cup Artisan Gin, 1Tbsp chopped lemongrass, 1/2 cup sugar, 2 Cup water, 2 oz Lemon Juice, Ice, lemon zest mixed with sugar to rim the glass and lemon and lemon verbena to garnish. Bring sugar, water and lemongrass to a boil, then trim back to a simmer for a few minutes. Turn off and allow to steep for about 20 minutes. Strain out the lemongrass. Cool the liquid. Mix The rest of the ingredients together with some ice. Rim your glass with A mixture of lemon zest and sugar, pour in the drink. garnish with lemon and lemon verbena. You probably want to share this as it’s equivalent to 2 to 4 drinks technically.

Licorice Libations

1 Cup Artisan Gin, 2 oz Sambucca or similar anise flavored liqueur, 1/4 tsp fennel seeds (plus more for garnish), 6 to 8 mint leaves (plus more for garnish), 1/2 cup sugar, 1/2 cup Lemon juice, 2 cup Lemon Lime soda like Sprite or similar. Lightly toast fennel seeds in a hot pan over medium high heat (reserve a few for garnish). Muddle with mint and sugar, add in ice cubes. Stir in all other ingredients. Rim glasses with sugar. Pour drink into glasses. garnish with mint and toasted fennel seeds or candied fennel seeds if available.

Finger lime martini

2 oz Artisan Gin, 1 Tbsp Lime juice, 1 tsp sugar, 2 or 3 finger limes or key limes, 1 oz Grand Marnier, Ice. Muddle the sugar and limes in a mixing glass. Add all other ingredients and stir with ice. Strain into a martini glass and garnish with lime.