In a small farm shed on a cattle-and-cane property by the banks of the Tweed River in northern NSW, history was made this week as Husk Distillers filled the 100,000th bottle of Ink Gin.
The world’s first colour-changing gin, a delicious drop, which transforms from royal blue to blush pink when mixed with tonic water by virtue of an organic floral infusion, has been clinked, sipped and shared far and wide since its official release in July 2015.
Husk Distillers was one of the early movers in the craft distilling scene after the Australian government licensed the small distillery in August 2012.
Originally established as a pilot plant for Australia’s first agricole rum distillery, the tiny farm shed soon doubled as a gin laboratory.
While barrels of Australian agricole rum from the first cane harvest rested, founders Paul Messenger and Mandaley Perkins began collecting and extracting essences from a wide array of exotic botanicals.
Driven to create a gin that would stand out on any back bar, they searched near and far for unusual ingredients before becoming captivated by the curious, deep-blue flower of the butterfly pea.
Ink from the flower is pH sensitive and changes colour when mixed with lemon or lime juice. But it’s what happened when they mixed it with tonic water that made them realise they were onto something interesting.
The result, a bright, sparkling, naturally pink G&T seemed to pop out of the glass. Ink Gin was a bold gin that entered the market at a time when the craft movement was in its infancy.
‘Releasing a colour-infused gin that early in the game was a risk,’ says Paul. ‘The Australian spirits scene was still dominated by traditional international gins, and we had some people in the industry say we should just make a clear gin.
‘But for us it was always about being innovative, and capturing the essence of that unusual flower became our goal.’ And so began a period of trials, tasting and testing of botanicals complementary to the flower that ended three years later with the final recipe for the first patented gin.
Wind the clock forward to now, and after picking up a clutch of awards including the Australian Drinks Industry’s Best Innovation in Spirits and featuring as Margot Robbie’s wedding cocktail, today’s milestone is a testament to the hard work and dedication of the small team at Husk and the enthusiasm of those who embraced the burgeoning Australian fine-spirits industry.
However, the days of the old shed are numbered as Husk Distillers prepare to commission a new distillery about 60m along the ridge.
Due to open in the third quarter this year, the new distillery will have increased production capacity and a cellar door with a focus on experiential learning and discovery, offering tours, tastings and masterclasses.
‘The little shed will be moved to make way for a carpark and that will be a day of mixed emotions for the Husk team,’ says Paul ‘as it is relegated to the rich pages of history of the pretty village of Tumbulgum and the beautiful Tweed Valley.’