Origins of our Gins
We initially set out to produce a distinctly Barossan gin with the same trademark intensity and flavour of a Barossa wine, particularly the vibrancy of fruit so characteristic of the Barossa region.
“Our gin has that Barossa strength – a robust mouthfeel – but in a sophisticated way.”
In a nod to traditional Barossa winemaking – and in what could be a first for Australian gin production – we are using toasted French oak. The gin is not barrel-fermented; oak chips were part of the distillation process, overseen by Brendan and Laura Carter of Applewood Distillery in the Adelaide Hills. The oak introduced generosity and mid-palate weight. It sits in the background, just as it does in any great Barossa wine, with hints of vanilla while binding other flavours together.
While Generations Gin is the year-round mainstay of the BDC range, our seasonal gins are also making quite a name for themselves. Our Spring / Summer gin Budburst has almost created a category of its own. Delicate and fruit forward, coloured with a pink blush, blended with a local White Frontignac wine and garnished with strawberries; it’s a much Summer as a trip to the beach.
Our Barrel Aged Gin, sold out super fast. Rich notes of Caramel and Butterscotch. We can wait to see it return later in the year, once the current batch’s have had chance to mature in their local ex Tawny barrels.
Flavour and provenance are driving the Gin revolution. Consumers are clamoring for authenticity and flavour, something we have in spades here in the Barossa.