For too long Australian gin has sat idly on the back shelf of bars as other spirits are poured into cocktail glasses and handed over to eager drinkers, not given a second thought.
Now, the underrated spirit is enjoying a resurgence of sorts thanks to a new wave of bartenders and distillers not afraid to challenge the way it’s been consumed and introduce fresh and exciting gins to the vibrant Aussie bar scene.
Spirit of Little Things is doing just that with their range of gins made from Australian botanicals to produce a flavour as unique as the native plants they’re made of.
Conceived by mates Tom Martin, Mick Seah and Josh Krueger, SoLT was the culmination of their passion for highlighting the amazing ingredients in our own backyard and a love of creating high quality products.
And master distiller Tom couldn’t be more pleased that Australians are loving it too.
“The response has been nothing short of phenomenal,” he said following the release of their new products.
“We sold one month of stock in five days after launch and everyone is really keen to get the gin on their shelves.
Struggling to keep up with demand for their range, which includes three core products – Australian botanical gin, Australian dry gin and navy strength gin – Tom says it was both a happy coincidence and a clever business decision to launch as the spirit was taking off in Perth.
“I’ve had a passion for gin for along time and began product development years ago,” he said.
“But once we realised we had an amazing product, it made good business sense to launch into a market that was eager for new, local small batch-distilled gins.”
“We’re really focussed on the attention to detail that delivers an exceptional gin.
“It’s all about the little things that deliver quality – the fine botanicals, the hand-made nature of the product, the spring water we carefully choose for distillation.
“It’s all these little things that make something great…. and of course, from little things, big things grow.”
Asked where the boost in popularity has come from, Tom says the transformation of the spirit – similar to the resurgence of standard beers into craft-styles and pale ales – has sparked an interest in the once overlooked beverage.
“It is genuinely an amazing drink,” he said, “Just many people haven’t given it a try.”
The response to their release has been so positive, the trio are looking to open their own urban distillery in the Western Suburbs – something Tom says SoLT is really keen to deliver in the near future.
“WA has some great venues, but the majority of them are in Margaret River region or the Swan Valley,” he said.
“There’s very few really good options for locals and tourists alike to visit and operational distiller, have some awesome drinks and spend some time with family and friends.
“I spent a few years living in Sydney and it’s amazing to see how they’ve transformed a lot of their inner-city spaces to something amazing for patrons.
“That’s the vision we’re taking forward for SoLT.
For now, Tom says, the trio are enjoying fruitful collaborations with local bars, including The Flour Factory and Embargo Bar in the CBD, and are stocking shelves at retailers across Perth including Boatshed in Cottesloe and Gangemis in West Perth.