When Broadsheet stopped by Prohibition Liquor Co’s newly opened CBD tasting room early last year, it was sharing the space with coffee shop Tell Henry and a graphic-design studio – but it was missing one key component.
“We … ran out of space to put a still from the first day we opened,” says co-founder Adam Carpenter.
Until now, the label’s award-winning gin was distilled via contract at Applewood Distillery, which “allowed the business to grow faster, with our time focused on building a strong brand and market presence”, says Carpenter.
He and business partner Wes Heddles have finally installed a custom-built, 900-litre copper still in the newly renovated 300-square-metre site. The shiny new still was unveiled last week; production begins on-site this week.
“It really is the start of things for us, controlling our own production and new products, it’s very exciting,” says Heddles. “Between distilling labour, additional gin masterclasses and tours and a boost in numbers through the doors, it could mean up to four new jobs in the long-term.”
The tasting room has been a hive of activity since day one. As the only permanent distillery door in the city, it’s little wonder, not to mention its award-winning, internationally acclaimed gins. Prohibition scooped two gold medals at the prestigious San Francisco World Spirits Competition this month for its Original Gin and Shiraz Barrel Aged Gin, and a bronze for its Christmas Gin.
Sample them in a three-gin flight, served with garnishes, tonic water and ice, or a gin-based cocktail (the Espresso Martini uses Tell Henry coffee and subs in Prohibition gin for vodka). There’s also antipasti, toasties and sliders to snack on while you’re at it.