BOURNEIdentity

Tony Cox checks out the latest entry in the gin genre and reveals the secret weapon to success.

When long-time Noosa resident, Hayden Weir, established Seabourne Gin his aim was pretty simple, to make award-winning spirits that have a place amongst the best of their type in the world.

Not having a background in distilling, Hayden was fortunate that Brazilian head distiller, Thiago Lopes, who was plying his trade at Manly Spirits Co. in Sydney, was looking for a lifestyle away from the city where he could continue his passion for spirits. That looks a pretty handy training ground given Manly Spirits Co. has won the Best Australian London Dry Gin at the World Gin Awards in both 2019 and 2020.

The commitment to quality is evident across all touch points of the concept. The cellar door in Rene Street, Noosaville, is all about style, a nod to clean lines, warm pastels, barn doors –just a nice place to interact whilst taking a tour.

Currently open Monday to Friday for takeaway sales from 10am-4pm and for tours from 12-8pm Saturday and 12-6pm Sundays which wrap up with either a couple of cocktails or the spirit range served with tonic all prepared by Grant and his capable team from The Bartenders, who happens to be a school mate of Hayden’s.

The onsite experience is supplemented by availability at leading local bars and restaurants including Localé, Sofitel and Gusto, and independent retailer XO Cellars.

Bottle design is impressive with the base of the bottle replicating a ripple in the sand from the punt of the bottle.

Enough of the sizzle, let’s get to the sausage and what these drinks taste like.

The Coastal Dry Gin is all about celebrating the essence of Noosa - fresh, green, clean with a touch of saline, a cacophony of botanicals including mint, mountain pepperleaf, sea parsley and citrus served with Fevertree Mediterranean tonic and a wedge of grapefruit. Incredibly refreshing!

The Berry Blush Gin sees an infusion of blackberry and raspberry impart a pink tinge to this gin. Add in a very different botanical mix, think sweet spice like vanilla pod, sandalwood, with more traditional juniper and lemon aspen and the result is very different. The red fruit notes become evident at the back of your palate when consumed neat but this again is a very refreshing long drink when enjoyed with a splash of tonic.

The most interesting beverage in the range is the Sunset Bitters which is based on grapefruit and designed to sit between Campari and Aperol in style. Hayden has informed me that the concoctions The

Bartenders create in freestyle cocktail sessions at the distillery with this drink have been nothing short of sensational. To my palate, whilst it does have a bitter edge I feel the viscosity and sweetness are better suited over ice at the back end of a meal, comfortably sitting in that space the Italians call digestive – utterly delicious.

It is great to see another beverage producer having a crack in the industrial area of Noosaville where three breweries are already plying their wares, each with their own niché. We wish Hayden and his team all the best in this endeavour and whether you see it at a restaurant or bar, grab a bottle at XO Cellars or do the tasting tour at Cellar Door the one thing you can be assured of is quality product, thoughtfully produced utilising quality ingredients.