The Forager
South Australian young gun scoops national chef award, whisky meets chocolate at Hains & Co, The Stag Public House prepares to launch, SA’s latest barrel-aged gin, and pizza and parmi for a cause.
Eat | Drink | Explore
Craft distillery Kangaroo Island Spirits is setting up a warehouse in Port Adelaide to provide a mainland base for its expanding operations and offer master-classes to cater for a seemingly insatiable thirst for boutique gin.
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In the three years since mates Wes Heddles and Adam Carpenter decided to “have a crack” at making gin, Prohibition Liquor Co has won more than 20 awards and opened its own Tasting Room. And, as Heddles reveals in this podcast, they’re now looking to expand their brand further.
The Inglewood Inn has released its first signature spirit – a pear gin created in collaboration with Applewood Distillery to support hail-affected fruit growers in the region.
The minds behind Alfred’s will open a second Peel Street small bar, Malt and Juniper – a spirit-focussed whisky and gin bar, designed by small bar aficionados Sans-Arc.
Imperial Measures Distilling, the company behind Ounce Gin, is joining the burgeoning booze production hub in Adelaide’s inner-west, with a distillery and cellar door on West Thebarton Road.
This year’s Tasting Australia will introduce a national spirit awards event to recognise the success of the burgeoning distilling industry and offer South Australians a chance to taste top products from around the country.
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