Gin at Tasting Australia festival: Awareness of local botanicals and flavours is helping drive South Australia’s gin trend

THE inspiration for cocktails all across Adelaide’s small bars also slots neatly into Tasting Australia’s vibrant program of events this weekend.

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SOUTH Australia’s thirst for the next big beverage just won’t be slaked.

We have craft beer, natural wines, hipster coffee roasters.

And now gin is on everyone’s lips, the coolest spirit and cocktail inspiration in small bars across Adelaide as well as slotting neatly into Tasting Australia’s vibrant program of events, which kicked off on Friday night in Victoria Square and across SA regions.

It started at Electra House with Royal Park-based Never Never Gin distillers showcasing their Drinks International’s Top 10 global listed Triple Juniper Gin in a masterclass exploring different tonics, herbs, citrus and botanicals that are at the centre of the current trending gin and cocktail culture.

This afternoon in the East End’s popular gin palace The Howling Owl, several distillers and their gin business companions will explore the various flavours and scents of SA-made artisan gins and tonics.

With pioneer distillers, Kangaroo Island-based Jon and Sarah Lark of KIS Spirits, fans can create their own gin from a range of their different flavoured spirits, then get to taste some of the best local gins with a range of garnishes. The session repeats next Saturday.

Kangaroo Island Spirits (KIS) owners Sarah and Jon Lark at their distillery. Picture: Keryn Stevens

Earlier in the afternoon, in Tasting Australia’s Victoria Square hub, as well as next Friday and Saturday, the Larks also will lead one of the East End Cellars series of beverage masterclasses in another DIY gin blending session.

Then, on Thursday, Tasting Australia hosts the inaugural Spirit Awards, with more than 160 entrants — half of them gins from across Australia.

SA’s take on the global gin craze has gone to the next level and fits perfectly with our pioneering stance in regional, local, and especially Australian native produce, Adelaide Hills distiller Brendan Carter said.

“Gin has captivated a lot of consumers because of its botanical nature,” Mr Carter said.

“And that has coincided at exactly the same time as the growing interest in Australian indigenous ingredients.”

Azusa Kyushiki and Dahlia Opala with gin cocktails at Tynte Flowers. Picture: Tait Schmaal

Howling Owl owner Mick Krieg said SA’s love of gin is driven by our passion for exciting flavours in both food and beverages.

From a consumer’s viewpoint, he said, there are so many variations in the botanicals and ingredients now being employed that you can end up with quite dramatic taste profiles, which is exciting for a generation brought up on a wide range of food, wine, beer and spirit flavours and styles.

“While it’s not unique to South Australia, here there’s a greater awareness than ever of local produce and indigenous ingredients as well,” he said.

“We certainly bat above the average in restaurants and bars when it comes to that kind of produce.”

For more on Tasting Australia events, visit tastingaustralia.com.au