Mapped: Where to find South Australia’s best distilleries
Fancy something stronger than beer and wine? Look in your own backyard! Once impossible to find, distilleries are now spreading across the state. We take you on a virtual tour of some of the state’s leading spirits producers.
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Going back a decade or so ago, the question “what’s your favourite South Australian gin” would have been met with a raised eyebrow and a quizzical smile.
The spirits industry in South Australia, beyond some classic old producers such as St Agnes, and the occasional whisky release from Yalumba, didn’t really exist on a scale worth talking about.
Fast forward to 2020 and we are absolutely spoiled for choice.
In concert with the rise of craft breweries, we’ve experienced an explosion in the number of small, and now not-so-small, outfits producing spirits which are winning awards the world over, and jostling for shelf space in our bars and bottle shops with the top international brands.
In the lead up to the summer cocktail season, we decided to help make your local spirits buying a bit easier, and did a deep dive into as many local spirits makers as we could find. So pour yourself a nip, or two, and let’s get cracking!
ST AGNES DISTILLERY
Why don’t we start with old faithful – the brandy you might have seen in your parents’ liquor cabinet growing up, which has launched some speccy new lines in recent years, based on liquor put away over four decades to mature.
The St Agnes distillery, based in Renmark, was set up in 1925 – a wee bit older than most of our producers – and says it’s “Australia’s oldest continually operating craft distillery”.
It’s part of the Angove Family Winemakers group, and the distillery was actually set up by Dr William Angove in 1920.
“His plan was to make a plain spirit for fortifying wine,’’ the company says.
“In 1925, William’s son Carl “Skipper” Angove, decided to create a new style of Australian brandy that was lighter and more delicate than anything previously produced. That same year, Skipper travelled to Cognac to learn from the world’s best (and bring some of it back to South Australia). His journey became St Agnes Distillery’s journey.’’
All of the brandies produced are crafted in the time-honoured double-distilled pot still method – the same as is used by the finest Cognac houses – and matured in small oak casks, not large vats, “creating a spirit with uniqueness and character”.
The company released a high-end range a few years back, the St Agnes XO Brandy, with 15 year old, 20 year old and 40 year old versions.
ADELAIDE HILLS DISTILLERY
Founded by winemaker Sacha La Forgia in 2014, Adelaide Hills is setting the standard, making some truly experimental gins and a unique whiskey made from Australian native grain. The company took out one of the world’s most prestigious gin awards, Distiller of the Year at the Icons of Gin Awards in London in February this year, and La Forgia says they’ve gone from distilling in his laundry in 2015 to “a large scale and incredibly sustainable distillery in South Australia’s Hay Valley’’.
“I’m proud to say I’m committed to crafting spirits that are uniquely Australian, while paying respect to gin styles that have been around, so I can offer gin lovers a uniquely Australian gin selection,’’ La Forgia says.
Adelaide Hills invested $2 million into building a new distillery from the ground up in 2018 and now share space with like-minded partners at Lot 100. The 78˚ Gin range is at the core of the business, but they also make apple brandy, bitter orange, and the native grain whiskey which is a genuine first for Australia.
KANGAROO ISLAND SPIRITS
Nestled on a 20-acre property in the Cygnet River Valley, Kangaroo Island Spirits – also known as Kis – was founded by Jon and Sarah Lark, and licensed in 2006.
At their wedding in 2002, they spoke with Jon’s brother Bill Lark (of the Lark Distillery) about setting up a distillery to create gin using traditional processes. Four years later, Kis was born in a small shed, as Australia’s first dedicated craft gin distillery.
“For the first 11 years using an 80l pot still and vapour distillation, Kis produced a range of award-winning gins all made by hand in traditional single distillation runs with real botanicals,” Mr Lark says.
1n 2018, an additional 300l pot helped meet growing demand. A $3m “world class” distillery at the site will further develop the brand, featuring a new tasting and education room.
The company’s flagship product is the O Gin, and it also produces vodkas and liqueurs, and has recently made a whisky using local single origin Kangaroo Island barley.
Kis has won more 140 Awards from around the world, including Champion Australian Gin at the inaugural Australian Distilled Spirits Awards in Melbourne 2016, for its Old Tom Gin and Best in Show at the Inaugural Australian Gin Awards in Sydney 2019, for the O Gin.
“Our Wild and O gins were both the highest Australian awarded gins in the International Wine and Spirit Competition this year and shortly after the highest Australian awarded gins at the SIP awards in California,” Mr Lark said.
FLEURIEU DISTILLERY
Husband and wife duo Gareth and Angela Andrews established Fleurieu Distillery in 2013, nine years after launching Steam Exchange Brewery in Goolwa.
Operating from the town’s historic wharf precinct, the pair produce peated and unpeated whisky as well as gin, and believe the distillery’s location on the water’s edge adds a unique flavour profile.
Mr Andrews says authentic whisky carries with it “a sense of place from where it was created and the philosophies of those who distilled it”.
“In this maritime environment, whisky develops expressive maple and vanilla oak overtones mixed with spicy sea air aromas,” Mr Andrews says.
“These elegantly combine to create a smooth bodied character that comes only from maturation on the southern coast.”
Fleurieu Distillery’s single malt whiskys are aged in tawny and sherry casks, and have won a stack of awards, including being named the best international whisky at the 2018 American Distilling Institute Awards.
HAPPENSTANCE DISTILLERY
Tim Gilchrist and Mei Lin Ford launched the first batch of their flagship Happenstance Gin in December 2018 and were sold out within a day.
But it was Mei Lin’s desire to produce sour cherry liqueur that inspired the duo’s move into distilling.
The pair produce three gins and a seasonal sour cherry liqueur from a shed tucked in the back of an industrial estate in Thebarton. They call it “Gin Alley”, with Imperial Measures Distilling across the road and Ambra Spirits just a five minute walk away on West Thebarton Road. Happenstance Distillery remains a burgeoning side gig for both Mei Lin and Tim. Mei Lin is a full-time injury manager while Tim is a “bona fide museum geek on North Terrace”.
“Unlike our counterparts on Gin Alley we’re not yet a destination,” Gilchrist says.
“But our wish list features a tasting room so people can come to meet us and see where the magic is made.’'
The original Happenstance Gin is the everyday go-to for a G&T, while a fruit cake spiced winter gin and a summer gin are also produced by the duo.
Happenstance Gin and Fiesta Gin (summer gin) both picked up gold medals at the 2020 Australian Gin Awards.
And the pair continue to produce a limited annual batch of sour cherry liqueur using Morello cherries from the Adelaide Hills and a Portuguese family recipe handed down by Mei Lin’s partner.
AUSTRALIAN DISTILLING CO.
The Hickinbotham name has been a dominant force in South Australia’s home building industry for decades. And now the family is making a serious impression with its range of gins, individually crafted to reflect Australia’s cities and iconic locations.
Inspired by his grandfather Alan Hickinbotham, who established one of the world’s first university degrees dedicated to wine, Michael Hickinbotham launched Australian Distilling Co. in 2018 with a vision to capture the essence of his home town, Adelaide, in a bottle.
Mr Hickinbotham partnered with Adelaide University’s Dr Graham Jones – who has a background in structural chemistry and x-ray crystallography – to create the recipes for each gin, which were inspired by Dr Jones’ time living and working across Australia.
Adelaide Gin came first and was soon followed by flavours inspired by Brisbane, Melbourne, Perth, Sydney, Bondi and Darwin.
The gins are made from a high quality, juniper-forward base spirit, flavoured with botanicals that reflect each Australian city they represent, with even the bottles and the label designs created with the city they embody in mind.
And there are plans to add to Australian Distilling Co.’s 11 flavours while investing in new facilities across the country.
“We’re constructing a new state of the art copper pot still in Stepney, as well as new stills in Sydney, Perth and Darwin,” Mr Hickinbotham says.
“In total, Australian Distilling Co. has achieved an impressive 64 awards to its name, with Adelaide Gin recently taking home double gold at the prestigious SIP Awards 2020 in Los Angeles and gold at the World Spirits Awards 2020 in Austria.
PROHIBITION LIQUOR CO.
Adam Carpenter and Wes Heddles launched Prohibition Liquor Co. from Mr Carpenter’s garage in 2015. Two years later the small-batch craft gin company opened its craft distillery on Gilbert Street in the CBD and has since gone on to attract a loyal local following.
The vision was to harness the spirit of the Prohibition era with a soft, smooth gin.
The immediate attraction is the bottle – an oversized glass hip flask, which looks through to shadowy images of Prohibition-era figures.
The Gilbert Street site houses Prohibition’s still-house and production facility, as well as a cellar/tasting room, cocktail bar and coffee shop. Prohibition has a strong focus on education, and offers masterclasses from its CBD home, where visitors can also enjoy gin flights, cocktails and platters.
When COVID-19 hit, the company pivoted like many others to hand sanitiser production.
The Prohibition Original Gin remains a “crowd favourite” while the Bathtubcut gin is the highest strength gin in the southern hemisphere with an alcohol content of 69 per cent.
But the new Prohibition Navy Strength Gin – released this year – is fast becoming the new flagship. With its nose of “salty ocean breeze”, it has already won five awards in its first year.
In total Prohibition has won more than 85 local and international awards including at the 2019 San Francisco World Spirits Competition and 2019 Australian Distilled Spirits Awards.
TWENTY THIRD STREET DISTILLERY
The distillery, owned by the Bickfords group, is named after its location on the corner of Twentythird Street and Renmark Avenue in Renmark. The family-owned outfit crafts a range of award-winning spirits including brandy, gin, rum, vodka and whiskey. The distillery is home to three SA-built copper-pot stills of the same vintage of the building, with each having been restored to their former glory.
Meanwhile, the historic wine tanks have been beautifully converted into exclusive private dining areas as part of the opening of The Distillery Restaurant last year. The restaurant uses Riverland produce to create dishes that complement the distillery’s botanical gins.
For visitors there are also guided tastings, site tours, dining, gin blending and cocktail masterclasses. In 2018 a cellar door on Melbourne Street in North Adelaide was opened where visitors can take part in gin blending, masterclasses and other experiences.
Twenty Third Street’s flagship Signature Gin picked up gold at this year’s SIP Awards and World Gin Awards, while its vodka, brandy and rum products also won double gold at the SIP Awards.
NEVER NEVER DISTILLING CO
From a standing start to the World’s Best Classic Gin in three years is not bad in anyone’s book. The never team were so enamoured with McLaren Vale they put it on their labels before they’d managed to move production to the area. But now they’ve put down roots and are making some stellar products. Their Southern Strength Gin took out the gong at the World Spirit Awards in London in 2019 (they launched in 2016) and their other two core products are the Triple Juniper and Juniper Freak gins. They also have a Fancy Fruit Cup, which they describe as a “gin-fusion in the classic Fruit Cup style”. They also have a Dark Series range which is a collaborative and experimental collection of gin and other spirits.
In their own words: “Three people on separate paths both, professionally and personally brought together through mutual relationships and a shared vision to create globally recognised spirits. Never Never started production in the industrial northwest of Adelaide, in a 16 sqm space provided by a local craft beer brand. Three years later Never Never are producing Australia’s most highly awarded gins with a newly launched brand home in McLaren Vale and a fast growing fanbase around the country.
TIN SHED DISTILLING CO
The producer of Iniquity single Malt Whisky and Requiem Rum among others, started in 2004 as South Coast Distillers and again in 2013 under its new name after a partnership dissolved. Distiller Ian Schmidt says he’s “64 years young” and has his first experience with distilling at 16, assisting his father, Bill, and Barossa Valley Baron Peter Lehman make calvados (not very successfully he adds)
One of the first of the modern Australian era of distilling, initially with Southern Coast Distillers and latterly with Tin Shed Distilling, Ian has more experience than most distillers, especially with barrel management and making the most of Adelaide’s Mediterranean climate and SA wine barrels.
“In reality it all started when leaning on the schoolyard fence with partner Vic Orlow waiting to pick up the kids,’’ he says.
“Vic is a chef by trade but was working as a postie due to the more family friendly hours. He was going to buy a small still from a home-brew shop to make some vodka. Vic’s parents were both Cossacks and the Russian heritage is still there. I said I would distil his brew for him on the tiny still I had inherited from my father and his father before him and that is where it started. After a particularly gruelling day at work making and installing flagpoles, I complained to my bride about the aches and pains I felt. In her typically sympathetic and empathetic manner she told me to stop complaining and do something more sedentary for a living. I said “Such as?” She said, “Maybe make whisky?” She claims it is still the only thing she has never had to tell me to do twice!’’
Tin Shed has won numerous silver and bronze medals at the Australian Distilled Spirits awards and Tasting Australia spirit awards and submitted three entries in three years for three gold medals at the World Whisky Awards 2018, 2019 and 2020.
The flagship roduct is the Iniquity Gold Label Single Malt Whisky, 60% ABV.
SUNNY HILL DISTILLERY
Based on a farm near Arthurton on the Yorke Peninsula, Sunny Hill was established in 2016 and opened its tasting room to the public in December 2018.
Owners Sam and Olivia Colliver travelled to Europe in 2015 and spent seven days in Scotland, where they toured 12 distilleries.
“As I had been an avid all grain beer brewer for a long time and my passion drink was Speyside Scotch whisky we started to get some ideas,” Mr Colliver said.
A former air force sergeant and instructor, Mr Colliver was searching for a new career path when they decided to set up a small distillery on the family farm.
“We are glad that we had a go as almost two years on now, the business has flourished,” he said.
Sunny Hill’s products include a 100 per cent wheat vodka (its flagship spirit), dry gin, pink gin, chocolate liqueur, coffee liqueur, seasonal limoncello, and whisky, rum and brandy currently ageing in barrels.
The business uses wheat and barley grown on the farm.
Sunny Hill’s vodka, dry gin, pink gin and chocolate and coffee liqueurs, have won accolades at the World Spirits Awards and Tasting Australia Spirit Awards.
AMBLESIDE DISTILLERS
This Hahndorf venue has beautiful views over the countryside if you’re looking for somewhere nice to spend a few hours outside with a drink in hand.
Matt Dickson started the company in 2016 after developing a passion for the craft alcohol industry during his early 20s, while living in London.
“Being exposed to producers operating out of cramped spaces in the heart of London but creating craft booze was infectious,” he said.
“With no experience in food and beverage production, we just had a passion to create something that we were proud of. We took the leap and began planning whilst experimenting and teaching ourselves about spirit production. Hopefully people are enjoying our products as much as we enjoy making them.”
Mr Dickson says the company produces uncomplicated, innovative spirits, using the highest quality ingredients grown in its own garden in the Adelaide Hills.
Ambleside’s Christmas Coffee Liqueur will return in November, and the Kifaru Gin raises money for conservation projects in partnership with the Monarto Safari Park.
This year company picked up a swag of awards at the San Francisco World Spirits Competition, SIP Awards and Tasting Australia Spirit Awards, for its No. 8 Botanical, Big Dry and Small Acre Gins, which are among its core products.
SETTLERS SPIRITS
The second small batch distillery in SA – marks its fourth anniversary this Christmas.
Director Rowland Short said the McLaren Vale distillery specialises in gin but also offers whisky, rum, vodka and liqueurs.
“I retired to McLaren Vale from a career as a master mariner 14 years ago and took up distilling so that I didn’t get bored in retirement,” he said.
“We have won many both state and national medals (and) our most recent was at the Australian Gin Awards where our Settlers Old Tom gin was given a trophy as the best Old Tom in Australia.
“Our very first gin and still our bestseller is our Rare Dry Gin which has a lovely clean, bright citrus base with aromatics of Lemon Myrtle and finishing with warmth from Native Pepper.”
The company is about to launch a new business – Oceans Spirit – which makes a range of mixer drinks in cans.
“Covid has taught us that we should support local and so we created a range of premium mixers, particularly tonic water to compete with Fever Tree – the market leader but made in the UK.”
SEPPELTSFIELD ROAD DISTILLERS
Set in Marananga in the Barossa Valley, Seppeltsfield Road Distillers was established by Nicole and Jon Durdin in 2018.
“In the midst of a career crisis while living in the UK in 2015, I was looking for ideas on a bit of a change,” Mrs Durdin said.
“Jon didn’t like any of my ideas and I asked him out of sheer frustration, “Well, what do you think I should do?”, and he replied with “I think you should make gin!”
“To this day, neither of us know where that comment came from, but it stuck because within a week we had decided to build a Gin Distillery.”
The business’s products include Barossa Dry Gin, House Gin, Savoury Allsorts Gin and 2020 Barossa Shiraz Gin.
Its swag of awards includes Best New Tourism Business at the 2019 SA Tourism Awards. At the 2020 International Wine and Spirits Competition, it took gold for Savoury Allsorts and silver for the House and 2020 Shiraz gins. Those spirits also won gold at the Global Gin Masters UK.
36 SHORT
Adelaide brothers Jon and Con Lioulios launched 36 short in 2012, and have distilled and launched the first Rakia to be licensed and sold in Australia, from their Virgina operations.
36 Short is a tribute to Jon and Con’s Macedonian born father, Pando, with the name referring to Pando’s suit size.
“The Gold & White Rakia are a true handcrafted Rakia made on the plains of Virginia, South Australia using the secret recipe handed down from father to son over three generations,’’ they say.
“Our Rakia is a wine based spirit made from premium South Australian shiraz and has a subtle unique anise finish. We are proud to have grown our product range from 36 Short Gold and White Rakia to also include 36 Short Blood Orange Gin, Original Gin, Barrel Aged Gin, Rhubarb Gin and our latest addition Blood Orange Vodka.’’
AMBRA SPIRITS
Established in 1998, Thebarton spirits maker Ambra makes one of Australia’s best-selling Italian lemon liqueurs, Limoncello, using Riverland citrus.
Owners Peppe Fusco and Nando Focareta have taken that success with the flagship Ambra Limoncello to new highs, now offering a range of liqueurs and gins.
The group recently renovated and expanded their on-site cellar door to include an outdoor enclosed area, Spritz & Gin bar, focused on experiences and events.
This year, the group took home the bronze medal at the Australian Gin Awards for their Navel Gin and Citrus Gin. Ambra Spirits also won Tasting Australia’s bronze medal for its limoncello in 2018.
5NINES DISTILLING
Located in the Adelaide Hills, the 5Nines Distillery produces single-malt whisky, gins and other spirits. Founded in 2016 by friends David Pearse and Steven Griguol, the distillery is built from scratch with even the copper pot still made with some help from friends. The small batch operation allows the duo to achieve the 99.999 per cent perfection that symbolises their name. The flagship 5Nines Single Malt Whisky made with locally malted barley was released in August this year, after four years of crafting in a selection of premium bourbon and pinot casks. Passionate locals, the team source all produce from grain to peat from South Australian farmers and communities alike. The business is also offering whisky enthusiasts the opportunity to buy their “private cask” to make their own single malts over two years.
Its flagship Wild Citrus gin, made from Riverland mandarin, orange and limes, has won silver at the Tasting Australia Spirit Awards, Australian Distilled Spirits Awards and Australian Gin Awards in 2019.
THREEFOLD DISTILLING
Stepney-based Threefold Distilling is the brainchild of three Adelaide bartenders, 2KW’s Aidan Shaw, Paloma Bar & Pantry’s Luke Fleming and Steven Roennfeldt (Steve the Bartender). An idea that was born in January last year led to the launch of their first gin label, Threefold, in December. Threefold founder and distiller Luke Fleming, said Threefold was created with the goal of building a brand that genuinely celebrates the spirit of bringing people together. It’s popular first release Aromatic Gin presents flavours of grapefruit, rosemary and lavender, and was named by online gin reviewer The Gin Queen among her top Aussie picks in 2019.
APPLEWOOD DISTILLERY
Gumeracha’s Applewood Distillery was set up in 2015 by Brendan and Laura Carter to capture true Aussie flavours through the use of native ingredients while keeping sustainability and the environment as a strong focus. The couple, also founders of Unico Zelo wines, were already making bitter amaro under the Okar brand name when they moved to gins. Both use big quantities of native ingredients, including desert limes, strawberry gum, riberries, karkalla and Davidson plums, supporting local native farmers around Australia. Their goal has always been to create demand for these ingredients. They have three core gins – Australian Gin, Navy and Coral – but also make liqueurs. They have won a number of awards locally and overseas for their gins and amaro offerings, which are also exported.
TWO ACCENTS GIN
Two Accents co-founder Laurie Bilby’s love for gin started as a young girl on Guernsey island, off the coast of Normandy, helping her grandmother make sloe gin. When she moved to McLaren Vale in 2010, she met partner Adam Jacobs, a local winemaker. They set up Two Accents in 2018 to combine their skills and passions to make gin. Their Shiraz, Barrel Aged Shiraz and Dry gins have won multiple medals in Australia.
RED HEN GIN
Based in Adelaide’s West End, Red Hen Gin’s dry-style offering was named Australia’s ‘champion’ small batch gin in a blind tasting at the 2017 Australian Distilled Spirits Awards. That award came less than a year after the Vallelonga brothers, Michael, Daniel and Anthony, and their ‘honorary brother’ Luke Page first installed their copper still. The group focuses on distilling clean, crisp, fresh flavours using local botanicals, including Riverland lemon rind, celery leaf and muntrie berries. A passion project for the Gawler boys, the business takes its name from the redhen railcars that would take them to school and back.
MAD MONKEY DISTILLERY
Mad Monkey in Dudley Park has only just come onto the scene this year. It’s a small batch rum distillery focused on making sugar cane products using traditional and modern techniques.
Director Scott McCarthy said he and business partner Alec McDowall have held “a dream fermenting away” to produce “delicious rums”.
On November 20, the business will launch its first product – a 700ml, 42% alcohol saccharum cane spirit.
A tasting room to try its products will follow shortly after the launch.
Mr McCarthy said Mad Monkey had a limited offer to join its “Founders Troop” of 250 members to become part of its community and gain access to its Batch 1 products.
IMPERIAL MEASURES DISTILLING
This Thebarton business, set up in 2014, is the shared dream of Chris Jones and David Danby, who crossed paths working in Adelaide’s small bar scene.
Drawing inspiration from the gin renaissance they could see unfolding in Europe and the US, the men decided to explore the concept of making their own gin.
Their flagship product is the Ounce Gin Signature. The company’s distillery houses the still, Clem Hill – named for David’s great uncle and Australia’s 13th national Cricket Captain – as well as the Ounce Bar.
Imperial Measures’ awards include 2020 Australian Gin Awards – Best Contemporary Gin, 2019 Tasting Australia – Best Gin, 2019 Australian Distilled Spirits Awards – Champion Gin, and Asian International Spirits Competition – Australian Distillery of the Year for 2018 and 2019.
MOUNT COMPASS SPIRITS
Established in 2014, Mount Compass produces vodka, gin, agave, moonshine and is soon to release whisky and rum. Proprietor David Martin said his background is in chemistry, and while they originally looked at a vineyard, spirits looked less cost-prohibitive. “I decided to put my chemical background to use and produce spirits instead. The market was not catered for in any big way at the time and it has been very interesting to see the rapid growth of the craft spirit market not only here but globally’’. The company has received double gold awards for its for our vodka and gin, and multiple awards for its standard Distilled Gin and other products.
