King Island Distillery News
Happy Heidi, a dynamic distiller turned community advocate, spearheads King Island Distillery’s artisan spirits while fostering a deep connection with the local seafood industry.
Through innovative initiatives like the Crayzee Cooking Demonstrations and the King Island Distillery Crayzee Gift Pack, Heidi champions sustainability and community support.
By blending culinary artistry with a passion for local produce, Heidi invites all to join her in celebrating the richness of King Island’s culinary heritage and supporting the dedicated fishermen and distillers of the region.
Squizzy, a fellow seafood enthusiast known to Heidi through a crayfishing experience, embodies similar dedication to promoting locally sourced seafood and fostering community engagement. Meanwhile, Brendon ‘Squizzy’ Taylor’s journey from deckhand to proud boat owner shines a spotlight on Tasmania's premium rock lobsters, amplifying the region's culinary allure and tourism potential.
Southern Rock Lobster, affectionately known as ‘Cray,’ remains a delectable treasure from the sea, harvested skillfully by local fishermen. With a yearly commercial fishery yielding 1000 tonnes valued at $90 million, these lobsters symbolize Tasmania's rich cultural heritage and sustainable seafood practices.
The Tasmanian Smart Seafood Partnership further solidifies the industry’s commitment to responsible practices through collaborative efforts in education, training, and conservation, ensuring the preservation and prosperity of Tasmania’s seafood industry.
Hey there, GINthusiasts! Welcome to the King Island Distillery Gin Guide where we, at King Island Distillery, are here to share some GINspirational insights into the world of gin and answer a few frequently asked questions about our beloved King Island Gin. So, grab your glass and let's embark on a journey of great GIN.
Crafting King Island Gin: The Art of Patience and Precision
Ever wondered how much time and care go into creating King Island Gin? The Happy Heidi meticulous distillation process of King Island Gin doesn’t get rushed – slow and steady wins the race. Running through our handmade copper Angel pot stills at low temperatures is essential to coax out the vibrant flavours from a delightful array of botanicals.
Starting with King Island Cloud juice and alcohol, Heidi created a King Island gin recipe that took months to GINvent. The gin ingredients include King Island hand foraged native botanicals and the must have juniper berries, coriander, citrus peels and a myriad of herbs and spices every time the journey of distilling King Island Gin beGINs. For some of our expressions, the path leads to ageing in oak barrels, residing out at sea on a King Island Cray boat that distillery happy Heidi is working as a deckhand, and the process allows the King Island gin to absorb the essence of the ocean, a salt-kissed technique that can take months, or even years.
After the distillation dance and finessing any additional processes, our King Island Gin is gently filtered to remove any floaty bits. Then comes the magical touch of cutting down the gin alcohol percentage with Cloud Juice – King Island rainwater – letting it harmonise before being lovingly bottled with a hand-applied handwritten copper label. Each sip is a testament to the 30 bottle boutique batch craftsmanship and devotion poured into every drop of King Island Gin.
Explore single malt whisky appreciation the Happy Heidi way at King Island Distillery. Experience the warmth and magic of crafted memories through the layers of fine barrel aged Tasmanian whisky. From the ideal glassware selection and serving rituals to whisky storage tips and the art of enjoying it neat, or on the rocks,
Happy Heidi's guide invites you to celebrate each moment with a dram of excellence. Embrace the joy of savouring life's special moments and elevate your whisky journey with King Island Distillery.