If you’ve been living under a rock (of ice perhaps), you might have missed the spike in the South Australian spirit industry.
Perhaps it’s appropriate then, that the new ‘Adelaide Gin’ was created at the University of Adelaide’s Waite campus, home of the largest teaching winery in the southern hemisphere.
Image: Adelaide Gin creators Michael Hickinbotham and from the School of Agriculture, Food and Wine, Associate Professor Graham Jones.
“The craft spirit scene is really booming at the moment,” says Associate Professor David Jeffery, wine science expert at the University’s School of Agriculture, Food and Wine.
“Spirit production was a big thing in past decades, particular with respect to brandy production, and we’re seeing a renewed interest in distillation.”