Introducing Dasher + Fisher – A Tasmanian Gin, Pure and Wild

Tastes inspired by the mountains, meadows and oceans of Tasmania

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Dasher + Fisher Gin Triple Pack

Dasher + Fisher Gin Triple Pack [©Southern Wild Distillery]

Ocean Gin, Dasher + Fisher
Meadow Gin, Dasher + Fisher
Mountain Gin, Dasher + Fisher

 

New Tasmanian distillery, Southern Wild Distillery, release a new kind of gin – DASHER + FISHER. The three unique gins in the DASHER + FISHER range have been crafted using ingredients and inspiration from the Tasmanian landscape: Mountain, Meadow and Ocean.

The gins are named after the two wild rivers, Dasher and Fisher, which run from the snowmelt of Cradle Mountain, through the rich hinterland, to the pristine coast of Tasmania’s northwest. Carefully crafted by local distiller George Burgess in Devonport in North-Western Tasmania, all three gins use the ‘Tassie trio’ of botanicals - native pepperberry (Mountain), lavender (Meadow), and wakame (Ocean), sourced from passionate local growers.

Burgess says, “Each gin uses local ingredients, from high on Cradle Mountain to the freezing, clear waters of the Southern Ocean, which results in the gins being truly seasonal and varying slightly with each batch. The local environment of the North-Western coast of Tasmania is some of the most pristine in the country, and home to the finest artisanal producers and farmers. Local producers are supplying us with their ingredients, many of whom I’ve known for decades. Divers harvest the wakame by hand, while the lavender and pepperberry are foraged on the remote hills of North East Tasmania. Some of these ingredients I was growing in my own garden when I was experimenting with recipes.”

DASHER + FISHER gin is made in a unique copper still that was designed by Burgess and handmade in Tasmania by Stillsmiths. The exceptional design maximises the vapour process to produce the smoothest possible spirit. The still holds botanical’s in three different zones, making the distilling process slower and gentler, which best showcase the botanicals pure flavours. They are distilled from the pure water that Tasmania is renowned for, including the two rivers, Dasher and Fisher.

Burgess, who has a background as a food technologist, says, “We set out to create a new kind of gin, and we think we have done it. The three DASHER + FISHER gins are first and foremost ‘eating gins’, best tasted with food and created with food in mind.”

DASHER + FISHER stand out for their distinctive Tasmanian story. The local community has been instrumental in creating these gins, from the producers who provide some of the botanicals, to Stillsmiths who have engineered and built the copper still, and the builders who have created the distillery. Most importantly, each of the three gins taste uniquely of the place they come from - the wild and pure mountains, the meadows and the oceans of Tasmania.

The DASHER + FISHER distillery, in the heart of the busy port city of Devonport, will also open its doors as a destination for gin-lovers on 28 January. The copper still, Emily (named after George’s youngest daughter), will form the focal point of the distillery, which will also have a tasting room and a bar serving cocktails using the three gins.

 

About George Burgess

An experienced food scientist by trade, George Burgess has years of technical expertise. Working for the food and beverage industry, his job was to eliminate the variations of different seasons and ingredients. Now he’s rebelling, creating delicious fresh flavours by highlighting the different ingredients he finds on his doorstep, embracing the different seasons they are harvested in. While his background is the food industry, it’s the perfume industry that influences him most. He loves to play with multiple layers of aromas and flavours that evolve and add a sense of mystery. A proud Devonport local, he’s been tinkering with spirits for over a decade. Now he has the formula just right. George believes that every sip should give the drinker a sense of time and place; that the drinker should almost smell and taste the season and the landscape. It’s something only a distiller who fully grasps the process, the ingredients and Tasmania can achieve.

 

Mountain Gin

Tasmanian Dry Gin

A classic London Dry style with a Tassie twist has 11 botanicals that hero the native pepperberries and herbs found on the way to Cradle Mountain. The fragrant alpine freshness and woody juniper tastes of eucalypt with a bitter pepper undertone.

Serving Suggestion: Gin Sour, or G&T garnished with a fresh sprig of lavender

 

Meadow Gin

Tasmanian Modern Gin

15 botanicals showcase the lavender and oranges picked from local gardens and fields. Wild meadow florals like lavender and sage with overtones of freshly picked oranges remind you more of the Amalfi Coast than Bass Strait. The sweet, hot palate gives way to an echo of juniper.

Serving Suggestion: Negroni, or G&T garnished with a slice of ruby grapefruit

 

Ocean Gin

Tasmanian Coastal Gin

12 botanicals that uncover an abundance of wakame seaweed from the chilly Tasman Sea. Complex and layered, it has aromas of seaweed, ocean spray, and fresh rose petal with nori, jasmine and roast peanut flavours.

Serving Suggestion: Martini, or G&T garnished with a piece of radish

 

DASHER + FISHER gins are currently available online at www.southernwilddistillery.com RRP $90.00

 

Regions

  • North West Tas (TAS)

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February 04th, 2017
 
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