May 2025 | King Island Distillery Bass Strait Coastal Gin

If there was ever a place built for distilling world-class spirits, King Island is it. It sits directly in the path of the Roaring Forties, a band of relentless westerly winds that circle the globe between 40- and 50-degrees latitude, racing unbroken across the Southern Ocean before colliding with the island’s rugged coastline. These Antarctic-charged winds carry some of the cleanest air on Earth, untouched by pollution, and as they gather moisture along the way, delivers pristine rainwater so naturally soft and pure that it requires little to no filtration.

The land itself is just as remarkable. Rich volcanic soil and thriving pastures have made King Island world-renowned for its premium beef, dairy, and seafood. With 164 kilometres of coastline, the island is shaped as much by the ocean as it is by the land, its remote location and untamed environment fostering a rare kind of ingenuity and resilience – qualities that husband-and-wife duo Vaughan and Katrina O’Connor embraced when they set out to build a distillery unlike any other.

It was a brutal introduction, one that quite literally shocked him into understanding the grit that this environment often demands.

Fortunately, grit is something Vaughan has in abundance. With a background in marketing and business management, he spent years managing advertising for global brands before adding distilling to the skill set. But he wasn’t just interested in making spirits – he wanted to produce them from the ground up. That commitment to provenance led him to grow his own barley on the site where the distillery now stands, ensuring that every step of the process, from grain to glass, is a true reflection of the island.

Sustainability was part of the plan from day one. Vaughan and Katrina have successfully trialled an innovative way to upcycle a by-product of one of the island’s most iconic exports – dairy. King Island’s renowned cheese production generates whey – and rather than letting it go to waste, they saw an opportunity to transform it into something remarkable. Through small-scale distillation trials, they explored the potential of using whey as a base spirit – with the aim of reducing waste, lowering the carbon footprint, and creating an exceptionally smooth, creamy texture ideal for both gin and vodka.

This is a gin that feels like a deep breath of coastal air – brisk, invigorating, and unmistakably fresh without erring into the novelty of extremes. Crafted with ultra-pure rainwater and foraged coastal botanicals, Coastal Gin delivers bright citrus, a crisp juniper backbone, and a whisper of the sea. But getting it just right took some fine-tuning. The first recipe tipped the balance too far toward the salty influence of the coast, so the team refined it to complement their unique neutral spirit – pulling back just enough to create something beautifully smooth and nuanced.

This gin carries the essence of the ocean without overpowering the palate. Bull kelp and rock salt, harvested straight from the island’s shores, introduce a gentle minerality – not overly salty, but subtly grounding. Native saltbush and waxflower bring earthy herbaceous depth and soft floral notes, while vibrant citrus keeps everything crisp and lifted.

Thanks to King Island’s pristine rainwater and their carefully-crafted spirit, the mouthfeel is exceptionally smooth, allowing each botanical to shine with clarity. On the nose, bright citrus leads, followed by juniper and the faintest trace of ocean air. The first sip is fresh and bracing, opening with zest and soft herbal notes before revealing a delicate coastal character that lingers just long enough to pull you back in for another sip. For those that embrace a salty, savoury edge, we highly recommend the addition of a flakey salt rim and fresh rosemary to immerse yourself even further.