the Three Cuts brand – named for the ‘three cuts’ of roses used in the distilling process – differentiate from other gins in the booming market. “One of the things we intentionally looked at was all the Tasmanian gins and Australian gins, what are they doing and not doing. “We quickly saw in the Tasmanian gin landscape that most of the gins were using the standard Tasmanian pepperberry and lemon myrtle botanicals in their formula. “There’s absolutely nothing wrong with those, they are great botanicals, but we said, ‘why don’t we kind of differentiate from that’ and just find something that’s a bit different. “One of the key differentiators for us is using local Tasmanian citrus, lemons and limes, as well as some locally grown Tamar Valley roses, where we decided to distil the rose petals in our gin with a few types of dried roses. “It gives us some nice citrus, some light floral notes, a little bit of different spice, a herbaceous kind of botanical in there that is quite unique compared to a lot of the gins in the market.
“It seems to really be resonating with both consumers and obviously the judges in these competitions.” Turner has no plans to rest on his laurels, and has already turned his attention to adding a whisky portfolio in the next 12 to 18 months. But for now his focus is continuing growing his award winning gin products as Tasmania prepares to open its borders. “We’ve already seen some pretty decent growth from the big American distilling awards that we wonafewmonthsago,we’vealsobeenexpanding nationally the last few months with the bigger retail chains and a number of independents but Covid still put a bit of a dampener on that growth just because we can’t travel,” he said. “The next 12 months we’re looking at that continued local and national growth, as well as starting to push into the key international markets. “We’re really optimistic that when the borders do open with the other states in Tasmania that our cellar door… we’re going to get some pretty decent robust numbers through there as well.”
Hospitality Review: December 2021 35
Made with FlippingBook Online newsletter maker