Page 48 - Tropic Magazine Issue 32
P. 48
TROPIC • CRAFT GIN
1
Family spirit Boutique distilleries seem to be popping became the first Australian producer to
make a single malt spirit in 154 years.
up everywhere – and we’re thrilled to
see it – but few stories are steeped in The family’s lineage then stretches across
TROPIC TASTE
family legacy like that of Nerida (Neddy) Kangaroo Island Spirits – where Neddy
It’s no secret small batch gin and Christian Bedwell. While Distil on herself worked for several years –
is on-trend, but for Kuranda the Hill began trading in July from their as well as Blend Etiquette, another South
couple Neddy and Christian quiet Kuranda home, the gin distillery’s Australian gin label. Bill’s daughter, Kristy
origins lie at the opposite end of the
Booth-Lark, also went on to open Killara
Bedwell, the family’s affair country, decades ago. Distillery, becoming one of the first
with distilling dates It all started in Tasmania’s Central females in the world to own and operate
back generations. Highlands, in the late 80s, when a distillery. It’s these success stories,
Christian’s relatives Bill and Lyn Lark inherited knowledge and a handed-down
Words: Annabel Bowles wanted to make whisky – but found the copper pot still that sparked Neddy and
law was against them. Christian to start making gin.
According to the 1901 Distillation Act,
they could only do so in large volumes. Tell us about your distilling space
Artisan spirit makers, like the ones we and first batch of product.
know and love today, did not exist. Christian: We have a (very) small batch
But the Lark’s push to amend the Act distillery on our Kuranda property,
ended in success, and as a result, they running a 20-litre copper pot still
producing about 30 litres a day.
Using a combination of vapour infusion
and maceration, the centuries-old
method of using a copper still ensures
an even distribution of heat, resulting in
a quality spirit that’s free of unwanted
sulphur compounds and fatty acids.
The art is in measuring each of the
ingredients with precision. This method
allows us to extract the best flavours and
fine oils from each botanical, creating a
beautiful spirit in every batch.
48 • Tropic • Issue 32
