The Tassie gin revolution

Distiller Joe Dinsmoor, started his career in the hallowed confines of Lark before heading off to Sydney to pick up global awards for his distilling genius with Archie Rose. Joe has now moved back to Tasmania and taken the lead as head distiller at Lawrenny Estate, enticed back to his home isle because of the exciting things happening throughout Tasmania.

"In the three years I was away the distilling industry really took off and it was exciting to watch new places pop-up and start doing their own thing," Joe said.

"But it wasn't just the distilling industry that changed, there were new cafes and restaurants, and suddenly there was a whole new level of tourist-focused attractions," he said.

"Tassie has this pedigree when it comes to produce, wine and whisky, it's only natural that gin would follow suit."

Speaking about what makes Tassie gin so special, Joe said it was all to do with the experiences on offer.

"The distillery experiences in Tasmania are so unique and personalised; it is an opportunity to get as close to the experience as you can," he said.

"You'll likely meet the owners or distiller and get a chance to uncover their stories as you enjoy a tasting."

Gin recipes in Tasmania are hitting the high notes with the addition of native botanicals giving their creations a unique twist.

"We are a close knit community of distillers, everyone is watching each other and that's what breeds innovation: no one wants to be doing the same thing as their neighbour," Joe said.

"Distillers take a lot of inspiration from the Tasmanian produce and native herbs and flowers. In my experience you want botanicals that speak of your surroundings and compliment the juniper flavours in the gin," he said.

The scene is now thriving with more than 100 different Tasmanian gins from more than 25 distilleries, with many more set to open in the next few years.

There has never been a better time to jump on board and discover the gin the state has to offer and plan your gin adventure.