After a long career in food science, George Burgess swapped a life of benchmarking for seasonal variety, turning his hand to making a luxury gin that is distinctly Tasmanian. Southern Wild Distillery offers three gin varieties under the Dasher + Fisher label – a brand named after two rivers that tumble from mountains to the island’s north-west coast.
What makes your gin revolutionary?
I’m rebelling against standardised products by focusing on the seasonality and regionality of the ingredients and allowing them to shine. Our gins are different because they are made to be enjoyed with food, with a longer palate compared to traditional gins. To top it off, I use French perfume techniques to layer the top notes, mid notes and base notes.