South West encapsulated in a bottle of gin

SouWest Spirits barrel-aged gin is the creation of Danielle Costley.

After years of tasting first-class drops and cuisine as a wine journalist and food author, Ms Costley began studying winemaking.

During this time, she discovered a passion for distillation and began to experiment with barrels used to create Fraser Gallop Estate’s dessert style wine, Ice Pressed Chardonnay.

Ms Costley said the gin was a combination of her three loves – the South West, food and wine.

She said she wanted to create a spirit that paid homage to the environment and the world-class wine region.

“I began SouWester Spirits with the simple ethos of creating spirits of provenance. As no one else in the world makes an Ice Pressed Chardonnay, this gin is unique and rare,” she said.

“The barrels reside only metres from the surfing beaches in Margaret River, further adding to the gin’s coastal influence.

“Each botanical is individually distilled in South West rain water – our environment and rainwater is pristine and I really wanted this gin to be true to the region.”

While writing her book, Beyond the Farm Gate: a culinary journey through Australia’s South West, Ms Costley was introduced to a range of locally grown botanicals. 

This knowledge has gone in to the six-times distilled gin, which is developed from juniper berries and coriander seeds with an infusion of native finger limes, saltbush and hints of vanilla and toasty oak from the Fraser Gallop Estate barrels.

Ms Costley said gin was trending around the world.

“With gin, you can get creative with mixers and garnishes,” she said.

“People aren’t just creating standard London gins, they are barrel aging, using botanicals and doing things that are a bit different so it has really evolved.”

SouWest Spirits gin is available at restaurants and liquor stores in Dunsborough and Margaret River. 

A single malt whisky is 14 months from release.

For stockists visit souwesterspirits.com.