The first Tasmanian spirit has landed in the US market, courtesy of Three Cuts Gin. Founded by American-born entrepreneur, Justin Turner, the company’s range has debuted in California, New York, Texas, and Nevada.
Three Cuts Gin combines Tasmanian botanicals and innovative distilling, inspired by the landscape of the state. Turner, who also acts as owner and co-distiller of the company, stated he was particularly interested in developing a flavour profile that would appeal to American palates.
Supported through an Austrade Export Development Grant, the Three Cuts Gin range has made it to the US gin scene. The offerings include the company’s Founder’s Release, Distiller’s Release, and Pinot Barrel Rested.
“We’re so proud to see the positive response that US consumers already have to our premium range of Tasmanian gins,” said Turner.
“We’re adding new customers each month and have recently appointed a third-party sales team to cover the West Coast, East Coast and Houston markets.
“We’ve worked hard to capture the unique taste of Tasmania in a tipple. Starting from the purity of its waters, the delicate scent of roses and a fresh citrus burst to create an epicurean delight worthy of its name,” he said.
Produced at Turner Stillhouse in the Tamar Valley, Three Cuts Gin aims to deliver a unique flavour profile. While many other distilleries use a grain or sugar base, Three Cuts Gin is made from a premium grape base as a nod to the region’s and Turner’s own winemaker heritage.
Rather than typically using dehydrated citrus peel, fresh local citrus is cut and quartered early each day of distilling. The distillery then uses a special steeping process and Dutch still to extract more flavour from all the botanicals.
“Fresh produce here in Tamar Valley and Tasmania is quite incredible, and we wanted to weave that story into our spirits. For our signature botanical, we partnered with a talented local rose grower and sourced citrus directly from the backyards of our local neighbours,” said Turner.
“I’m loving this new adventure that I’m on. In a way, I’ve returned to my roots in a new country and now get to share my craft and the essence of Tasmania with the rest of the world.”
