Australian gin distillers have once again performed well against stiff global competition at the 2017 San Francisco World Spirits Competition. I am so proud of our Australian gin distilling industry and the recognition they are receiving on the international stage.
The number of gins entered into the competition increased to 268 entries in 2017 from 197 in 2016 (not including flavoured or aged gins).
This year Australian gins won 2 Double Golds (up from 1 in 2016), 4 Golds (down from 7 in 2016), 11 Silver (same as 2016) and 8 Bronze (up 1 from 2016). That means a total of 26 medals (the same overall result as in 2016).
The state with the most medals was Victoria (7), followed by South Australia and New South Wales (6 each), Tasmania and Western Australia (3 ) and Queensland with one medal.
This is an amazing achievement for our fledgling industry. I can’t wait to see what they do in 2018.
Here are the results:
DOUBLE GOLD MEDAL 2017 (Outstanding; earning top marks from all judges.)
The West Winds Broadside (WA)
23rd Street Distillery Gin (SA)
GOLD MEDAL 2017 (an excellent product, meeting very high standards)
Melbourne Gin Company Dry gin (VIC)
Poor Toms Gin (NSW)
Brookie’s gin (NSW)
Distillery Botanica Rather Royal Gin (NSW)
SILVER MEDAL 2016 (A finely crafted spirit, well above average.)
Applewood gin (SA)
Poltergeist True Spirit (TAS)
Archie Rose Signature Dry gin (NSW)
Four Pillars Navy Strength gin (VIC)
Bass & Flinders Monsoon gin (VIC)
Dobson’s gin (NSW)
Manly Spirits gin (NSW)
KIS O gin (SA)
Splendid gin (TAS)
Hippocampus gin (WA)
KIS Old Tom gin (SA)
Bronze (A well-crafted spirit that deserves recognition.)
The West Winds Captains Cut (WA)
Bass & Flinders Soft & Smooth gin (VIC)
Botanic Australis gin (QLD)
Four Pillars Modern Australian gin (VIC)
KIS Wild gin (SA)
Patient Wolf gin(VIC)
What is the San Francisco World Spirits Competition?
Launched in 2000, the San Francisco World Spirits Competition is considered the most respected and influential spirits competition in the world, with a rigorous judging process involving highly controlled blind-tastings with an expert panel who only receive information on spirit type, ABV and age (where applicable) to remove bias.