July 2025 | Saltbeard Quince Gin

Back in the early 1990s, John was travelling across Europe and North America as part of the Australian Bobsleigh Team. While billeted with a German family in Cologne, he met Herr Meurer – a patient, methodical man who distilled a traditional grain spirit called ‘Korn’ from a small still in his garden shed. “He was kind and patient enough to provide me with an introduction to and education in distillation,” John recalls. The lesson stuck – not just the mechanics of distilling, but the care, precision and quiet satisfaction of crafting something from scratch.

That experience sat in the back of his  mind as John moved through three distinctly different careers – hospitality, the arts, and aviation – spending nearly a decade in each. But it wasn’t until his brother-in-law, a winemaker turned distiller, invited him into a working distillery for a tour and a hands-on session that the spark reignited. The smell, the sound, the sense of possibility – it was too good to ignore. Before he knew it, John was enrolled in the University of Adelaide’s “Fundamentals of Spirit Production” course and building plans for his own operation.

Though Otto has sadly passed, his legacy lives on in the distillery and in the brand itself. His face – full of character, mischief and quiet wisdom – graces every bottle, immortalised in a series of illustrations by John’s brother-in-law, Adelaide artist Jacob Logos. “We wanted the portraits to be freewheeling and slightly obscure,” John explains, “while still showing Otto for those who took the time to look a little longer.” Each label captures a different side of him – sometimes cheeky, sometimes dignified – but always Otto.

Saltbeard doesn’t have a tasting room to drop by for a visit just yet, but the distillery itself is very much alive with activity. Every batch is crafted surrounded by grapevines and the quiet hum of Barossa country – with John at the helm, slicing fruit, testing cuts, and adjusting recipes with the kind of care that only comes from doing it yourself.

And it’s from this quiet corner of the Barossa – part vineyard, part workshop, part tribute – that Saltbeard’s latest creation, a deliciously seasonal Quince Gin, has taken shape.

Turning that concept into a finished gin, however, was anything but simple. Quince is a notoriously tough fruit to work with – dense, waxy, and reluctant to give up its flavour. John ended up preparing what felt like a neverending harvest by hand, slicing his way through every batch to make sure it was just right. And while sourcing and cutting the fruit was a job in itself, it didn’t end there. After distillation, there was still the matter of hauling the soaked quince pulp back out of the still – a task that is no doubt as fun as it sounds.

The final result is a gin that is layered but easy-going. Juniper forms the backbone, while quince takes the lead. Cinnamon, coriander seed, pink peppercorns, and orange peel all play supporting roles, and angelica brings a grounding depth. On the nose, the quince is soft and aromatic, with spice and citrus sitting just behind. The palate is smooth and fruit-forward, with a gentle warming spice that rounds out into a dry, clean finish.

For those who prefer their spirits pure and clean, Saltbeard’s Vodka is all about restraint and clarity – a smooth, subtle base that plays well with just about anything.

Looking ahead, we’re excited to share that there’s plenty on the horizon, too. John’s currently tinkering with recipes for a London Dry Gin and a Mandarin Gin, each offering a new expression of his favourite styles.

But the project that has him most excited? A handmade, special-edition ceramic bottle. It’s a tricky one to get right, but early tests have been promising. If all goes to plan, the result will be a beautifully crafted bottle designed to live on long after the last sip – a true keepsake for Saltbeard fans.