This Australian Daisy Gin Has Been Voted the Best in the World


O gin Kangaroo Island Spirits

An Australian gin has been awarded the Best Contemporary Gin in the World at a prestigious awards ceremony for wine and spirits.

O’Gin by Kangaroo Island Spirits (KIS) is distilled on Kangaroo Island (we know it couldn’t sound any more stereotypical Australia but it’s true!) and beat competition from all over the world to win.

This isn’t the first time that Australian distilleries have won gold in international competition, but marks the first time an Australian gin has won this particular prestigious global trophy.

KIS, the small distillery acknowledged by the 2019 International Wine and Spirits Competition (IWSC), also won double gold at the SIP Awards and the San Francisco World Spirits Competition.

Australian gin is flying high right now and will also be sailing too, with Adelaide the departure port for the word’s first boutique gin cruise, which showcases the best of Australian gins as part of the voyage.

Distillery owners Jon and Sarah Lark believe the secret to the perfect gin is all in the use of botanicals. O’Gin’s flavour is influenced by the coastal daisy bush, a flowering shrub that is native to South Australia.

The spirit is first and foremost a London Dry-style gin, highlighting juniper, coriander and angelica root. Giving the gin its distinction is the coastal daisy bush along with two Asian peppers, tonka bean, orange and tropical fruits.

It certainly sounds like a unique mix of botanicals and the IWSC have recognised the distinctive layers of flavouring.

Owner Sarah Lark said of the award: “When we first entered this gin in the IWSC, there was no category for Contemporary Gins, this category only emerged in 2014.

“It’s tempting to believe there is such a thing as the world’s best gin, but there are many gin competitions and awards.”

O’Gin (70cl) 43.5% is priced at ÂŁ50 plus international shipping. For more details check the Kangaroo Island Spirits website.

Images from Kangaroo Island Spirits.


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