Page 11 - Gin Journal - The Hobart Edition

SINGLE-MALT SENSATION
“Back when Sullivans Cove was founded, there really wasn’t a distilling industry here in Tasmania at all. It was just Lark Distillery and us,” says Heather. “Over the following few years, more little distilleries opened up,
but it’s only in th“
crafting Sullivans Cove’s single- malt whiskies and utilising Myrtle (their Tasmanian-made pot still), Hobart No.4 Gin was born.
“We decided to call it a single- malt gin because it’s made exactly the same way as a single-
e past 10 years or so that things have really
taken off.”
malt whisky,” says Heather. That means it’s distilled from 100% malted barley on a pot still at one distillery. “The only difference is that, instead of putting
There’s also that
little thing of
holding the title of
Australia’s most-
awarded whisky.
In 2019, Sullivans
Cove French Oak
Single Cask won World’s Best Single Cask Single Malt at the World Whiskies Awards, and was presented with the same accolade the previous year for its American Oak Single Cask – making it the only distillery in the world to ever win the award twice.
that spirit into a barrel to turn it into whisky, we infuse it with botanicals and bottle the liquid unaged.”
That said, the distillery has previously released a barrel-aged gin that was matured in a 300-litre French oak cask previously used to age its whisky. They might well think about doing that again in the future as, testament to its popularity, it’s all sold out for now.
You know the old adage: stick to what you know. That’s exactly what the team did. By following the same methods that go into
OUR STYLE IS BIG AND RUSTIC, NOT CLEAN AND CRISP. IT’S THE POLAR OPPOSITE TO A LONDON DRY.
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