That’s the spirit, says gin maker

IN the world of spirits, gin has long been regarded as vodka’s less attractive cousin.

But the popularity of gin is on the rise, as Tasmanian drinkers look for something different to serve with soda or tonic water or to spice up cocktails.

Port Arthur distiller William McHenry makes luxury single malt whisky and vodka from his familyrun William McHenry and Sons micro-distillery.

But Mr McHenry said it was his two varieties of gin that had captured the attention of tourists and locals.

And it’s not only with the older demographic, with many younger drinkers discovering the joy of gin.

Mr McHenry’s London dry gin features the flavours of juniper, cardamom, coriander, star anise and orange, while his sloe gin is made using sloe berries picked from roadsides in the state’s north.

Tasmanian drinkers typically enjoy gin straight, served with tonic water or added to martinis, with bars adding it to cocktail menus.

‘‘We’re finding gin is becoming extraordinarily popular,’’ Mr McHenry said.

His three-year-old business has received a $69,000 innovation grant from the State Government to help with expansion.

He plans to build a bond store, tasting room, small function centre and a garden brimming with sloe berries, pepper berries, saffron, orris root, angelica and cardamom by the start of summer.

His business is open by appointment, with products sold at Salamanca Market and selected independent grocers.