All smiles over Grumpy Fish Gin

Joondalup Weekender - - Front Page -

GIN is now be­ing pro­duced at the re­gion's fa­mous win­ery. Dis­tiller War­ren Fish is leas­ing an area at Paul Conti Wines in Wood­vale to pro­duce his Grumpy Fish Gin. Story and how the spirit got its name,

A DE­SIRE to make the best pos­si­ble, small-batch gin imag­in­able led Kings­ley res­i­dent War­ren Fish to cre­ate his re­cently launched Grumpy Fish Gin, made at the Paul Conti Wines vine­yard in Wood­vale.

War­ren, a com­pany direc­tor by pro­fes­sion, spends part of his time trav­el­ling and con­sult­ing to re­mote min­ing out­posts in WA’s North-West. How­ever, cre­at­ing alchemy in the dis­tillery, along with “Shirley” the hard-work­ing still, is what gives him the most joy.

Leas­ing a mod­est area of about 40sq m within the wine­mak­ing fa­cil­ity, War­ren said ap­proach­ing Paul Conti ear­lier this year was a nat­u­ral pro­gres­sion, es­pe­cially with re­gard to reusing an agri­cul­tural prod­uct that would nor­mally go to waste.

“We share the same val­ues on sus­tain­abil­ity and re­cy­cling,” War­ren said.

“Any of the wine, or fi­nal press­ings that would nor­mally be dis­carded, is used to make the gin base.

“What sets us apart from many other gin pro­duc­ers is that we make our own basespirit.

“Many dis­til­leries buyin the base spirit, then sim­ply in­fuse botan­i­cal flavours into it. This is a much cheaper and quicker op­tion, with the op­por­tu­nity for higher pro­duc­tion out­put.

“How­ever, this goes com­pletely against the grain of our qual­ity phi­los­o­phy,” said War­ren, who pro­duces about 70 bot­tles per run.

He runs the wine and other ingredients through the still, which boils off the al­co­hol and pu­ri­fies it, mak­ing for a high-qual­ity neu­tral spirit, or vodka.

This is then passed through a fur­ther dis­til­la­tion process which im­bues the spirit with a med­ley of cer­ti­fied or­ganic, gin botan­i­cals.

“We use up to 18 dif­fer­ent botan­i­cals, along­side the holy trin­ity of gin – ju­niper berries, Or­ris root and An­gel­ica root,” he says.

“These are the bind­ing agents that carry the rest of the flavours which, in our case, in­clude car­damom, laven­der, gera­nium leaves, orange, lemon and lime peel, cin­na­mon, gin­ger, star anise and cloves.”­mu­ni­ d487383 Picture: Martin Ken­nealey

War­ren Fish from Grumpy Fish Dis­tillery.

About 70 bot­tles of Grumpy Fish Gin are pro­duced dur­ing every run at a win­ery in Wood­vale.

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