and wild yeasts. Indeed, terroir is not just a buzzword here; it’s baked into the process. Open fermentation allows for oxygen exposure and local microbial influence from the surrounding vineyards. They’ve also employed a unique distiller’s yeast strain never before used in Tasmanian whisky production, contributing to a complexity that is both rooted in place and globally inspired. “We are in wine country, in the Tamar Valley, and for me the slight influence from the wild yeast in our flavours is important in embracing our terroir,” says Justin. The equipment is as tailored as the approach: a 3000-litre copper hybrid still imported from Oregon lends flexibility and finesse to each distillation run. Lead Distiller Brett Coulson and rising talent Rachel Alberti guide every stage with care and craft. And the first 500 bottles released of both the Three Grain and Single Malt will be a collectable, with each numbered, gift-boxed, and signed by both Justin and Brett. W hile whisky has long been the dream, it was a white spirit that put Turner Stillhouse on the map. Its flagship brand, Three Cuts Gin, has become Tasmania’s most awarded gin range, with more than 40 accolades across Australia and the globe.
And now, it’s one of only four Australian spirits – and eight on the planet – shortlisted for the title of world’s best gin by the International Wine and Spirit Competition later this year. That’s not just good. That’s globally elite. When the Three Cuts Distiller’s Release received one of the coveted Gold Outstanding medals at the International Wine and Spirit Competition, (the highest accolade possible), it also set a new benchmark for Tasmanian spirits. “A couple years back, we won Best Gin at the Australia Gin Awards, Best International Gin in the States at the American Distilling Awards and we’ve won a number of gold over the years at both the San Francisco world spirits and International Wine and Spirits in London,” Turner says. “The San Francisco and International Wine and Spirits are considered kind of the pinnacle of all the award “Whisky is absolutely why I started the distillery. It’s my passion, it’s exciting to see these whiskies fianlly coming to market.” - Justin Turner
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Tasmanian Hospitality Review August/September Edition
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