NEVER NEVER DISTILLING CO.

What’s it all about?

Three industry veterans were keen to escape the trappings of London and Sydney to chase something a little more meaningful. So head distiller Tim Boast (2022 Master Distiller of the Year and a descendant of the Gilbey’s spirits family), brand director Sean Baxter and managing director George Georgiadis ended up in bucolic McLaren Vale, about 40 minutes from central Adelaide, to create Never Never.

What makes it so special?

McLaren Vale is a world-renowned wine destination so Never Never is part of a community renowned for good taste and great palates. Part of the Chalk Hill Collective, alongside Chalk Hill wines, Never Never offers the opportunity to drop in for a gin tasting as well as a slice of pizza from neighbouring Cucina Di Strada (they call themselves the opposite of a restaurant – you book in for a gin or wine flight with Italianstyle street food served alongside). Lunch can also be taken outside on the lawn.

What can you expect?

Soak it all in with a gin masterclass and a tour of the production facility, led by Baxter, to learn about the brand’s award-winning gins. There’s even a take-home goodie bag.

You have to try…

The special-release Dark Series Oyster Shell gin, made to reflect the flavours and feel of the Australian coastline. It was originally designed to be mixed into a Martini and matched with seafood dishes at much-talked-about Melbourne restaurant Society. There’s the flinty austerity you might expect from a gin in this style, along with floral notes thanks to waxflower, saltbush and native mint. But here’s the fun bit: to make it, Never Never hosts an Oyster Palooza festival every July. After guests eat the oysters, the shells are cleaned and stored to be used in the next batch of Oyster Shell gin.