No standing still for Chris and Jess
• Jess and Chris Carins preparing to step up their distilling.
By Tony Scott,
September 22, 2021
Directors of the Little Rivers Brewery in Scottsdale are to extend their drinks menu by taking over the micro Bridport Distillery when it opens early next year.
Jess Carins points out husband Chris has progressed from winemaker, brewer and now distiller of a range of gins and a potato-based vodka under the Little Rivers umbrella.
The new range will carry the Bridport Distillery brand and will start manufacture in the corner of the brewery he’s been allocated before moving his two 500-litre stills to a new purpose-built premises behind the old Church of England in Main Street.
The church was bought at auction by siblings Joe Krushka, Sam Faulkner and Danielle Butler late last year with a plan to turn it into some kind of hospitality venue.
The proposal for a distillery was worked out in consultation with the Carinses.
Mr Carins said he’d started experimenting with spirits about three years ago with a still of just 80 litres.
“Mathew (Cooper) at Fannys Bay distillery, at Tam o’Shanter gave us some advice when we were getting started and we’ve made a few things that have been popular.”
He said differentiating gins was in the recipe of botanicals used.
The new Bridport line would incorporate locally sourced material like lavender, rhubarb and blueberry in season along with pepperberry, lemon myrtle and even kunzea.
“The creative process can start at two in the morning.
“I’m just like playing Willie Wonka in his chocolate factory.”
The first product under the Bridport label is a Sand and Sea gin with a bluish tinge and beverage grade gold dust playing the part of sand in a snow dome like effect.
Mrs Carins said the Bridport Distillery would operate quite separately to Little Rivers, which would continue its brewing operation with existing staff.
“We were really running out of room here and it was time to take the next step when the opportunity was presented to us.
“It’s a great location and the redesign of the church will make a great venue.
“It will run as a cocktail wine bar, with beer on tap too, catering for holiday and golfer visitors.
“We’ll be looking for a venue manager and calling expressions of interest in operating the kitchen, which should again be concentrating on the regional and seasonal food.”
They’re hoping to have the new gin, rum and coffee liqueur products available through a new website and from selected venues in other parts of Tasmania from October, to build the anticipation of a hoped-for opening in January.