DASHER + FISHER, Southern Wild Distillery, Tasmania
By Jessica Wilkinson
It’s a brave new world for gin lovers and makers alike. Gone are the days of the London Dry or Old Tom — 'flavoured' gin is on the rise and it’s proving to be sophisticated, refined and complex in flavour. Australian producers are using botanicals, indigenous plants, and herbs and spices in a complex re-distillation process. The result is a unique symmetry of delicate yet robust flavours with viscous complexity.