Somersby: Swanky equestrian property lodges plans to distil `rainwater’ gin
A luxury property boasting arguably the coast’s most extravagant private equestrian centre has lodged plans to establish an intergenerational gin distillery using rainwater. See the details.
Central Coast
Don't miss out on the headlines from Central Coast. Followed categories will be added to My News.
A couple “passionate about gin” have lodged plans to turn a $50,000 investment into a multimillion dollar, intergenerational gin distillery.
Professional equestrian rider Rachael Lee and her husband have lodged plans to turn a small shed on their sprawling, manicured 5.7ha property at 690 Wisemans Ferry Rd, Somersby, into a gin distillery.
Under the plans the couple plan to harvest rainwater and locally sourced ingredients to produce a gin that “showcases our region on a national and international stage”.
Ms Lee told the Express Advocate it was still “very much in the early stages” but the couple were excited about the venture.
She said there were a lot of boutique food and alcohol businesses springing up on the Central Coast and they were hopeful it would be well received.
“We are on this journey because we are passionate about gin and believe we can produce a high quality product that will be the foundation of a successful family business that we can build upon for generations to come,” the couple state in their business plan.
They plan to sell a dry gin in 700ml bottles for about $75-$80 through bottle shops, bars/restaurants and directly to customers online.
“We plan to use a targeted social media presence to help get online sales going while also trying to build relationships with local bottle shops and bars to try get the product in front of a different audience,” the couple’s business plan states.
“We also plan to lean on family relationships within the industry to try get our foot in the
door with other sales avenues and in particular new sales locations.”
The couple are investing $50,000 into the venture and hope to sell about 5000 bottles in the first year of operation.
“We have identified a pre-existing area of our farm that will allow us room to start and expand our production while also allowing us to open a cellar door for tastings,” their business plan states.
“We don’t envisage selling the business on, we are passionate about building a great business and serving our customers. We forecast to be able to make a good living from the profits of the venture and handing the reins over to the next generation.”