Page 8 - Gin Journal - The Hobart Edition

IT ALL STARTED WITH WHISKY...
When Sullivans Cove Distillery opened in 1994, the team put all their efforts into making high- quality whisky. After all, island- sourced ingredients such as bountiful barley and pure spring water from the highlands are the blocks on which this beloved spirit is
built. But like so many of the best distillers around the world, they had an itch to keep creating new things.
As Heather, who
originally hails from NSW’s South Coast, remembers: “We were always banging on about how the quality of local barley is the thing that sets Sullivans Cove apart, so we wanted to
make a gin where you could really taste that.”
Based in Cambridge on the outskirts of Hobart, the distillery has seen Tasmania’s whisky scene emerge and evolve over the decades while picking
up accolades and awards along the way. However, making gin was a totally new proposition.
“As a whisky distillery first and foremost,
gin was always just a bit of fun for us,” says Heather. “But we saw that it was increasing in popularity and figured we could put our own twist on it.”
EVEN THOUGH SULLIVANS COVE IS DIVING INTO GIN, THEY’RE NOT BEGINNERS, HOLDING THE TITLE OF AUSTRALIA’S MOST- AWARDED WHISKY.
6