Kangaroo Island Spirits has two reasons to celebrate this week.
As part of this week’s Tasting Australia event in SA, KIS is presenting a workshop in Adelaide “of all things gin” on Thursday.
A special preview of the event was held at the KIS Cygnet River cellar door, where Jon and Sarah Lark explained the history of gin, its resurgence as a modern drink, the production process as well as blind tasting and “sharing secrets to unlock the secrets of gin flavours”.
The second reason for celebration is that KIS has brought home double silvers from the San Francisco World Spirits Competition.
“This is a great complement to our previous awards, and a great reward for our passion and patience in making KIS Premium Spirits using fresh ingredients in small batches,” Mr Lark said.
KIS Anisette Liqueur is made from wild fennel, handpicked by the Larks on the shores of Pelican Lagoon. This smooth and lighter version of a Sambucca-styled liqueur, handmade in a small copper pot still at the Larks’ distillery, scored better than many Italian competitors this year.
KIS Zenzerino is an unusual blend of spice and citrus (zenzero is Italian for ginger). A little known Italian cousin to limoncello, zenzerino is made using the same method but with fresh ginger and orange peel.