Wolf Lane's Tropical Gin
About Wolf Lane Distillery
The origins of Wolf Lane Distillery date back to 2016 when business partners Darren Barber and Samuel Kennis made the sea change up the East Coast, from Sydney to Cairns, to open their first bar, Three Wolves. This little laneway bar specialising in cocktails and whisky masterclasses was a riproaring success. So much so, that the friends opened two further establishments in the area, under the parent company ‘The Hospo Group’. One of the bars explored their love of gin and gin cocktails, aptly named “Gin Social”, situated within the Hilton Hotel and the other specialised in rum and cocktails, Flamingo’s Tiki Bar. All three sound like a fun way to spend an afternoon!
It was within the Gin Social bar that Darren and Samuel’s love of gin really took off. In 2018 they took the decision to purchase a small still to experiment with their own distilling. They began playing with the botanicals they felt represented the tropical paradise that they lived in. And so began their journey into the craft gin and niche liqueur scene of Australia.
In 2018, the perfect space became available next door to their Three Wolves cocktail bar. They seized the opportunity and set about renovating and converting the red brick structure into their very own distillery. In early 2019 they installed a 400L custom column still, nick-named Column Farrell, so they could begin making their own gin and spirits.
As pioneers of the Cairns bar scene, where they introduced the area to the first small bar experience, the first gin distillery and the first gin tasting room, this group of friends have set a standard for producing exceptional gins and liquors. Aside from making quality produce they also have a simple, yet compelling vision, to support local farmers that opt for sustainable and organic farming processes. This allows them to make gins and liqueurs with a strong focus on local ingredients and sustainable processes.
They have stayed true to this ethos throughout their journey, ensuring the freshest ingredients are used, allowing them to produce truly unique Queensland-inspired spirits and liqueurs. Wolf Lane Distillery has collected 27 awards to date, including World’s Best Navy Gin at the Gin Guide Awards in London, Gold medals at the Australian Gin awards 2019 – 2020 and Australian Liqueur Distillery of The Year at the New York Spirits Awards.
About Tropical Gin
The Wolf Lane Tropical and Navy gins are both made in their 400L Column Farrell still using a two-part process. The dried botanicals, including Juniper Berries, Coriander Seeds, Angelica Root, Raw Macadamia, Tasmanian Pepper Berry, Green Cardamon, Cinnamon and Lemon Myrtle, are steeped in the neutral grain spirit for 24 hours.
The following day, fresh local botanicals, such as ruby grapefruit, mango and finger limes, are placed in the copper gin basket along with lavender and mint. These botanicals are then vapour infused with the spirit to add bright, fruity, tropical notes.
The shape and size of the still from Knapp Lewer, with its large central pot allows the botanicals to be steeped over night to produce a deep and lasting flavour through the gin.
The use of macadamias provides a smoothness to the palate that allow the tropical botanicals to shine through the spice but still provides a really satisfying long, spicy finish. Overall Wolf Lane has managed to create a unique gin that we feel aptly represents the tropical paradise of Cairns and the beautiful reef it sits beside.
Gin and Tonic Pairing
This month’s gin pairs with a light tonic, we have chosen Fever-Tree Light Indian Tonic with a slice of fresh or dehydrated grapefruit.
- 30ml Wolf Lane Tropical Gin
- 90ml Fever-Tree Light Indian Tonic
- Wedge of grapefruit
Pour in to a glass and add a wedge of grapefruit and lots of chunky ice
Tropical Gin Paired with Fever-Tree Tonic
Clear and Bright
Spicy juniper and coriander with a splash of mellow citrus
Smooth macadamia carries subtle citrus and balanced mango and tropical fruits
Juniper, coriander seed, angelica root, cinnamon, lemon myrtle, Tasmanian pepperberry, cardamom, macadamia, ruby grapefruit, mango, fingerlime, lavender, mint
Long spicy finish
Cocktail of the Month
Picture - Tropical Aviation
- 45ml Tropical Gin
- 15ml Marachino Liqueur
- 15ml Violette Liqueur
- 15ml Lemon Juice
Place all ingredients into a cocktail shaker with ice, shake and strain into a cocktail coup.
Garnish with a lemon peel twist