Become a Creator today!Start creating today - Share your story with the world!
Start for free
00:00:00
00:00:01
The Botanist’s Rebellion: Inside Prohibition Liquor Co
1 Plays3 seconds ago
Adam & Hugh from Prohibition Liquor take Jez on a journey through their start in gin production. Hailing from Adelaide, from humble beginnings to a recognised brand across Australia.
We deep dive in how they launched to where they are now. After a successful crowd funding round and acquiring a new facility, tune in to see how it all unfolds.
Recommended
Transcript
Introduction to Prohibition Gin
00:00:19
Jez
What's up guys, Jez here from Non Chill Filtered. I have the lovely gents from Prohibition Gin on. I'm actually excited to have you guys on. it's um I've been seeing your product everywhere.
00:00:33
Jez
I've tried it at the, where was it? I think might've been the Canberra Gin Festival, like,
00:00:41
Prohibition
Yeah, that could probably be it. That would make sense.
00:00:44
Jez
Um, and yeah, it's like, I guess dominating the branding on gin. I was like, you know if I'm saying that everywhere, it must be good. So gents, if you want to give yourselves a quick introduction,
00:00:59
Prohibition
Sure. So I'm Adam. ah Prohibition started in my backyard all those years ago, almost 10 years ago. yeah And this is Hugh, our head distiller. Hello, hello.
00:01:10
Prohibition
Lovely to to touch base. Yeah, so we're sitting here right in front of Hugh's office actually. That's
00:01:17
Jez
And what a cool office it is.
00:01:18
Prohibition
it.
00:01:19
Jez
am jealous. i don't have an office that looks anywhere as cool as that.
00:01:23
Prohibition
Yeah, it's got some it's got some good artwork on the wall, right?
00:01:29
Prohibition
bit of length. ah So yes, our distillery is here in Adelaide CBD, so we're right in the city and have been here for, ooh, heading towards eight years. That's it.
00:01:40
Prohibition
That's it. Yeah, so the brand started in 2015. We've had the tasting room here since 2017. And, yeah, I've been producing here as well um in the heart of the Adelaide CBD. Every single drop comes out of the still behind us.
00:01:55
Prohibition
And we also have a production facility out in the Brossa Valley now out at Sevalets Field on the winery precinct in the old 150-year-old Sevalets Field distillery.
00:02:09
Jez
There's actually a really cool spot to be distilling. I really want to touch on that in a second, but how did you guys actually land on prohibition?
Origin and Inspiration of Prohibition Gin
00:02:16
Jez
Cause like myself coming from like, yeah.
00:02:17
Prohibition
ah biing Winding back to 2015, when we first sort of started talking about doing this, we did a bit of research around the like the gin industry at the time.
00:02:20
Jez
Yeah.
00:02:29
Prohibition
And it was this notion of gin was really starting to boom in 2015, even in Australia, it was sort of early days of of craft gin. and But we look back in the history of gin and when was the last time it had such a boom and it was back in Prohibition. So we really sort of started delving into what it was during that time that made gin so popular. It was a lot to do with convenience. so It was easy to make. It was easy to make. It was fast to make.
00:02:59
Prohibition
And it was, um you know, because so much gin was being produced at the time, around the time of, you know, speakeasies, the golden era of cocktails started to emerge, which is why so many of our classic cocktails these days are still gin-based, is because of what happened during Prohibition.
00:03:10
Jez
Amen.
00:03:18
Prohibition
um So you had we had this sort of boom of gin uptake back then. There was the... the speakeasy bar culture, golden era of cocktails, and a lot of sort of really interesting mythology around that time around what happened with alcohol.
00:03:34
Prohibition
Even though it was illegal, it was it certainly didn't stop people drinking. So this notion of bringing people what they wanted, whether it was legal or not, was it's quite an interesting and fun notion to work with.
00:03:47
Prohibition
Absolutely. I mean, the the thematic ties you can pull on it, the kind of are the different coming together a people and different from different backgrounds as it was a really exciting thing for us.
00:03:59
Prohibition
And I suppose the thematic possibilities, it makes for really strong um brand to kind of tease out over the years. Yeah, it's a lot to work with. I'm a branding person, so it's a hell of a lot to work with in that in that sort of timeframe.
00:04:14
Prohibition
And then um i guess, you know, from there it was it was really <unk>re when we're in when we're overseas and we're talking about prohibition, they say, well, that was very, it was an American thing.
00:04:26
Prohibition
Did you ever have prohibition in Australia?
00:04:26
Jez
you
00:04:29
Prohibition
Interestingly, I always call on the fact that, yes, we did in Canberra back in the day, but I always throw throw away a bit of a line. Are you based in Canberra, Jess?
00:04:37
Jez
ah No, no, Sydney-based.
00:04:39
Prohibition
Oh, there you go.
00:04:40
Jez
but tom Yeah, it's pretty much they pretty much chipped away into New South Wales.
00:04:41
Prohibition
Quite a point to that.
00:04:44
Jez
So like I don't really want to claim them, but they're pretty much in our state.
00:04:47
Prohibition
yeah So my my throwaway line is always, yes, we had prohibition in Canberra back in the 20s, but it didn't last very long because we're Australians and we wouldn't put up with it, and not that many people go to Canberra anyway.
00:04:59
Prohibition
So, yes, sorry, Canberra. We do love our Canberra fence.
00:05:03
Jez
Of course, especially if they're signing the bill to kind of lower these taxes we're all paying.
00:05:06
Prohibition
Oh, that's it that's been exactly it.
00:05:08
Jez
I
00:05:09
Prohibition
Yes, and we do send a lot of tax money into Canberra.
00:05:11
Jez
ah so i think that's why their salaries are so big.
00:05:13
Prohibition
yeah yeah
00:05:16
Jez
It's just all this tax money we're sending them. It's like income tax and spirit tax.
00:05:18
Prohibition
Yeah. Yeah. beautiful camera fan we have
00:05:22
Jez
ah I love it.
00:05:23
Prohibition
ah
00:05:24
Jez
ah love it. Okay. So how did you guys land on gin then?
Creative Freedom in Gin Production
00:05:27
Jez
Because you said like it was prior out to the the boom and if it's taking you back to say prohibition and what prohibition in the US is what 1920s and they were making this bathtub gin and they were adding all these different kinds of of like kerosene and tobacco spit and just really rolling it out.
00:05:34
Prohibition
look
00:05:44
Prohibition
ah yeah yeah
00:05:46
Jez
um Obviously you guys aren't doing that to any of your products, but did you guys land on Jin? land on chin
00:05:55
Prohibition
Look, I guess for me personally, I'm a designer. So as a designer, and ah and I sort of, ah this is where the the parallel happens with my creativity and Hugh's creativity, is I think, you know, the create ah the creativity embedded in gin is is much broader than it is in almost any other spirit where um You know, we have juniper and in Australia, we're not really bound by any any of the notional rules of making in London dry gin.
00:06:24
Jez
Mm-hmm.
00:06:26
Prohibition
So we have juniper and then we have this, you know, veritable cornucopia of different botanical species. I think that's just it, right? Like when prohibition started back in 2015, it really was at the birth of this like second big craft spirits revolution, at least in Australia. So we were the seventh distillery to get a license in South Australia. There's 150 registered now, more than 700
00:06:55
Jez
I was going say, yeah.
00:06:56
Prohibition
right across the country. Yeah, you know, in ah one tiny state. um I think that means there's one every three houses. um but Everyone knows that it's different.
00:07:07
Jez
and
00:07:07
Prohibition
Exactly right. um But, I mean, what what's so exciting is all of a sudden the rule books were thrown out. We didn't have to be purchasing ah fairly classical spirits from large multinational brands anymore.
00:07:22
Prohibition
um The fact that we were able to draw upon like classics from England, interesting like cocktail takes from the US, and then also from our like our own local agriculture, but also our own like native ah produce and flora.
00:07:39
Prohibition
um it's just so It was so exciting. yeah um yeah And it still is. Yeah. mean, we're still discovering new things that haven't used this time. All the time.
Gin Production Process at Prohibition
00:07:51
Prohibition
All
00:07:52
Jez
So take us from start to finish, a typical day for you guys working at the distillery.
00:07:57
Prohibition
the time.
00:07:57
Jez
ah
00:07:57
Prohibition
Yeah.
00:07:58
Jez
Just because I know gin is such a fast produced spirit, like talking from like, say, steel to bottle in 24 hours in some cases.
00:08:02
Prohibition
Sure.
00:08:07
Prohibition
Yeah, yeah, I mean, that's that's certainly possible. I mean, Adam and i when we say we work in parallel, it's quite literal, right? So the still was right behind us here and Adam's office if we is just right here. yeah.
00:08:20
Prohibition
so um
00:08:21
Jez
standing samples through the window that's all i'm hearing
00:08:23
Prohibition
exactly Exactly right. We need one of those like cats. um
00:08:26
Jez
oh
00:08:27
Prohibition
um i So to ah a still run for us will begin the day before. So we pre-macerate most of our botanicals most of the time.
00:08:39
Prohibition
um We'll steep it in a big alcohol solution of ethanol and water. um And then we'll move it into the still the next day. For ethanol, we use a really, really incredible upcycled um grape spirit from the Barossa Valley. So what i just love this.
00:08:57
Prohibition
um So upcycled winery wastage, so grape mark and grape bleeds that are then fermented for all their residual sugars after the winemaking process turned into vodka.
00:09:08
Prohibition
um So really, really, really sustainable um ah way to source um fermentable sugars and it creates a really, really like beautiful... I often describe the the base spirit as a canvas that we'll then botanically paint on top of.
00:09:25
Prohibition
um ah So we'll steep everything, we'll wait 20 hours, up the steel the next day, heat it up. i And then we'll begin running the still. The still for us has multiple components. We do botanical changeovers throughout the run.
00:09:41
Prohibition
We both pot still and vapor infuse. You can see everything behind us there. You can see our pot.
00:09:47
Jez
Yes, your your pod still, and then I see your ah classic column still as well there. Just make sure my eyesight isn't getting bad.
00:09:51
Prohibition
Yeah, absolutely. No, that's it, you bang on. um So we'll do that. And then while we could proof it down really quickly, we choose to proof it down slowly. So over a number of weeks, we'll let that rest for a number of weeks and then we'll bottle it and then let it rest again for a number of weeks.
00:10:09
Prohibition
it's I find that um gin, but really any spirits, we've dabbled in a little bit of um a little bit of whiskey and some other age stuff. And we see similar things where you know I'm sure people you've heard people talk about bottle shock, um but also spirits get shocked when proofing or just getting agitated too much.
00:10:28
Prohibition
And it might taste really good, might taste really bad, it might taste good, bad. And that line kind of gets smaller and smaller as it kind of edges out towards the middle. So giving ourselves and our customers, like they know when they open a bottle, it's been rested um and it's at as good as it's going to be and it's going to hold there.
00:10:46
Prohibition
yeah Um, many yeah, for many years. Hmm.
00:10:50
Jez
an interesting take on it because I haven't really come across like, say, distilleries slowly proofing things down to like a finer level. Like since I predominantly talk with whiskey distilleries, they're just like everything's coming out at, say, I don't know, 62.5% and they'd be um adding water to that in the bottling stage as opposed to like when you're, I guess, slowly proofing it down to create a ah finer product.
00:11:14
Prohibition
o
00:11:20
Prohibition
Sure. i think interestingly, um there are some i producers, i think it's either Cognac or Armagnac, and they'll age their brandy for 20 years. And over the course of that 20 years, they'll slowly proof it down within the barrel.
00:11:37
Prohibition
um So you just get this really lovely homogenization where you, i mean, your water is integrated with the spirit and it's all aged together. um So I really, yeah, it did meant but I mean, it it is really logical for the highest point of flavor, but it is tougher. Yeah, well, it's barrel that costs a lot of money.
00:11:59
Prohibition
Yeah, course. um
00:12:01
Jez
Don't they?
00:12:01
Prohibition
Yeah. um so And also, i think you know Hugh will talk a lot more to this than I will, but we are always trying to maximise the amount of oil content and therefore the amount of flavour in every gin we make. This is true. You're really cutting close to the wire in terms of as you're diluting, trying not to have the product looshing or clouding.
00:12:24
Prohibition
and So the longer it takes to proof it down, and Hugh will be able to clarify me on this one, um the the less chance of it just going straight to to cloudiness.
00:12:36
Prohibition
um And therefore, we're actually yeah managing to keep more oil than if we just bashed it with water and said, right, that's done. That's very true. That is a really, really good point.
00:12:47
Prohibition
Says the device, you know,
00:12:47
Jez
So how do you guys find keeping that fine balance without sending it too cloudy? Like you said, you is there a period of time you do it Because you said you do it over like a number of days. Is there like, obviously there's a fine art to it.
00:12:59
Prohibition
Depends on the gin, depends on the ABV. It does. It depends on the weather. So if it's if it's if it's colder and the the groundwater is cooler, it we have to proof it down over a ah longer period of time because we really feather that edge because we always...
00:13:15
Prohibition
um began, i i mean, not just this business, but every single product is, any spirit has to taste good by itself. And we speak a lot about martini drinking and that kind of thing.
00:13:28
Prohibition
So oil content being at the absolute maximum, which is the thing that will cause it to loose, is just so paramount. So yeah, it does depend on product to product and weather and all sorts of things.
00:13:41
Prohibition
um But sometimes you just have like, oops, guess we have to wait a while for that to Yeah, yeah, you it so close and then you just have to let it sit and acclimatise for a while. Heat it up.
00:13:52
Prohibition
Yeah, it's is it's been done. Heat the room up to remove the machine.
00:13:58
Jez
um what I might find it back a sec then. you're um So I'll take you back to the juniper. So just in case, I guess, people don't know, how do you typically make gin?
00:14:08
Jez
So I guess if people know...
00:14:09
Prohibition
Sure. Great question.
00:14:11
Jez
It's Juniper, and then you're you're talking about the London Dry style. um From memory, is it 70% for London Dry, or is it 80%?
00:14:20
Prohibition
So, i so
00:14:21
Jez
eighty percent I can't remember what the classification is for London.
00:14:25
Prohibition
So in London Dry in the EU, I believe they don't talk about um percentages. i could be wrong about that, but I believe they speak about predominant juniper flavor or profile.
00:14:37
Prohibition
um
00:14:37
Jez
Yeah.
00:14:38
Prohibition
i Because if you speak about botanic weight just by itself, the way the method of extraction could be so different that would drastically image change. Yeah, exactly.
00:14:50
Prohibition
um So here in Australia, we're not bound by there is those rules that exist in the eu Obviously, we have i spirits regulations surrounding things like whiskey and rum and brandy. And we do for gin as well, but they're much broader. And it basically just refers to ABV.
00:15:09
Prohibition
um It has to be above 37%. So for those who are playing along at home who aren't... who i who don't know, gin is basically a neutral alcohol, so vodka, that has been flavoured with herbs, spices, fruits, with juniper being a really key component. We really try to keep juniper at the forefront ah everything that we do it is by far the most of any botanic that we use by ten times. I'm sure not. Yeah. yeah um about Juniper is sourced from northern Macedonia. I think you'd find lots of distillers in Australia are actually getting juniper from the same place, which is
00:15:48
Prohibition
seems random, but it's not at all random. It's just, it's truly the best place to get it from. um And then, yeah, from there, i mean we're we're building up profiles with things like coriander seed and then root ingredients like angelica root or ginger, or and then we'll balance ah citrus elements where it might be it might be traditional or more more Australian native citrus. And then you've got spice elements. So it's always this balancing element.
00:16:16
Prohibition
Yeah, and so if you have, I suppose, this kind of like baseline of for things to have backbone that makes it recognizable as gin, it doesn't just require juniper, it does require these other kind of structural elements.
00:16:28
Prohibition
And then on top, that's when we get to really have fun and we start adding, i i don't know, weird and wild and wacky things. um We've distilled a crab before.
00:16:38
Prohibition
um
00:16:41
Jez
Can you take us through that and what kind of led you to distill a crab? Like,
00:16:46
Prohibition
i Well, it did I mean, it didn't didn't work out. No.
00:16:50
Jez
no, you're like, otherwise it'd be selling, right?
00:16:51
Prohibition
yeah yeah right
00:16:53
Jez
There's, I'm sure there's a market for it.
00:16:55
Prohibition
it was We were working with a Michelin-guided restaurant in Singapore to produce a custom product for them. um And the national dish of Singapore is chili crab. So we thought we'd... is it Yeah, this kind of like gastronomy um i yeah thing that we tried. It didn't it didn't didn't come together.
00:17:17
Prohibition
um but yeah But even in that, there's so many ways you can attack that. So you can just, when you distill a crab, do you distill a whole crab? Is it raw? Is it cooked? Is it crab meat? Is it crab shell? um So even just in that one instance, there's so many different ways to kind of attack that single, I don't really want to call a crab a botanic, but like, but yeah, it does show how far you can push the,
00:17:44
Prohibition
I guess the flexibility the creativity around what we do. Not everything works. And that's the that's the point. You try new things all the time. um And then we have a library of, of of yeah like we were talking about Australian natives, like there's a thousand Australian natives that are edible but that you can call on.
00:18:03
Prohibition
And a lot of them express flavours that you can't find anywhere else in the world, which is very, very cool.
00:18:07
Jez
How do you guys decide on what kind of makes the cut and what doesn't like from a botanical side of you and then from like an end product?
00:18:15
Prohibition
Well, i it can kind of start um from at two different points. Either you find a a really interesting profile or combination of profiles and you're like, let's build something out towards that. That sounds really interesting. That's something I'd like to drink.
00:18:32
Prohibition
Or we see either a gap in our folio or a gap in the market and we work backwards from there. yeah um But what we'll do with that is if we're going to... i see a gap in the market, we won't just fill it in the most obvious way, we ah we'll always try to again fill it with the most interesting things that are kind of equivalent.
00:18:56
Prohibition
If we want to work within a category, it's trying to find something new and different that hasn't been done within that category. So it's always got a reason to exist, I guess, within our range and within the world of gin.
00:19:07
Prohibition
Exactly right.
00:19:09
Jez
Do you find your ah your customers gravitate more towards certain like botanicals or is it like they enjoy weird and wonderful things you guys are whipping up?
00:19:19
Prohibition
fair mix of customers. I mean, we we've got, you know, 10 plus different gins.
00:19:20
Jez
Yeah.
00:19:24
Prohibition
And when I say different, they're wildly different from each other. um So what I always find interesting is we could do a tasting around this table here with 10 customers and they would pick 10 different gins that they like, you know.
00:19:39
Prohibition
that' That's the interesting thing about gin ah drinking is that everyone has different taste buds. There is no set and forget. So we find that when we do do a tasting with say four people, it's not unusual that all four will pick four different gins that they liked as their favourite. so in that sense, there is no predominant sort of how our customers generally like this or that.
00:20:06
Prohibition
But our customers will sometimes lean towards something that's higher ABV because we tend to do higher ABV well. Yeah, absolutely. Because we know that we can do interesting things with high ABV.
00:20:20
Prohibition
But also, you know, we've we've got... ah gins that lean more towards Australian natives where some customers will drive that direction and others like how, you know, we're drinking our Fieldland Shiraz gin here.
00:20:36
Prohibition
um a lot of people love that gin because you don't even have to technically be a gin lover to enjoy that. Absolutely. Absolutely. um Yeah, Sugar is the great moderator of... um of people's drinking happenss try yeah of course of course you yeah all all fruit sugar but like it is yeah the breadth um of our range is really really distinctive i mean like
00:20:52
Jez
Oh, of course. Yeah.
00:21:03
Prohibition
yeah nothing is really built out of the same product. everything, every product is built from the ground up differently. So every botanical structure differently. So it is, yeah, it is a bit of a, well, it's something that we find important.
00:21:16
Prohibition
Yep, certainly. And then creatively, um you know, the studio is here, so we're often designing a gin based on you know the storytelling from the packaging on one side of this wall and then what goes in the bottle on the other side of the wall. And that's a regular process.
00:21:33
Prohibition
and i mean I think that's something that we're so fortunate in having is like the products as a result feel so cohesive because they're not built they're They're built in the same 10 metres of each other. we don't farm out the the packaging design to to an external agency. It's done in-house and it's done... Yeah, that that design process starts right at the conception of the the spirit itself as well. Yeah, so it is it is very cohesive.
00:22:05
Prohibition
um The other thing I guess worth noting is, you know, we make a range of other spirits. So yes, we're sitting in ah in a room here with whiskey aging, but also um we have, i you know, Hugh's working on
00:22:18
Jez
Beautiful.
00:22:23
Prohibition
say that? Yeah. He's working on an Amaro today, which is a new creative project.
00:22:26
Jez
but Oh, glorious.
00:22:28
Prohibition
So, you know, that that's like, you know, um clean s slate. What would we want the best Amaro in the world to taste like? Let's just go for and make one.
00:22:39
Prohibition
You know, so that's the, I guess, the breadth of creativity that that we sort of get to, who gets to play around with. We all do. Yeah, we all do. Actually, yes, I'd say that like I wasn't in there tasting them But also, you know, we make a range of liqueurs and there's a lot of creativity that you can throw into liqueurs as well these days, right, really sort of exploring what hasn't been done and what's new and what what are the gaps in like that market.
00:23:08
Prohibition
Absolutely, absolutely right. Cool.
00:23:11
Jez
So how are you guys balancing like innovation with ah your current distilling practices? Like when you're creating all these new products?
00:23:19
Prohibition
The folio just keeps getting bigger.
00:23:19
Jez
Cause yeah.
Collaborations and Brand Creativity
00:23:23
Prohibition
Well, we we actually we find a way to um keep Q working on new and creative things by finding new projects to throw them at, if that makes sense. So you know we've got we're building another one for a client in Singapore now. We're building one for or a couple of other projects that are in the works where it's like, right, here's ah here's a project, let's get a brief.
00:23:48
Prohibition
and create a new product for that yeah and i mean it's it's never tough to balance all these things even though it can be a lot of a lot of like individual moving parts but as the business grows our you know our team grows with it we have a really great supports and like system um built within the business um i mean speaking of one of the really exciting projects we did recently this is something that i fell in love with and i think we all collectively did was we There is a um being this glass artist exhibiting in the Adelaide Botanic Gardens for the last seven months.
00:24:24
Prohibition
There's a studio called Chihuly Studios. They're from Seattle. Massive installment, like 12 shipping containers glass sculptures.
00:24:32
Jez
Whoa.
00:24:32
Prohibition
It was wild. It's huge. So we worked with them and the Adelaide Botanic Gardens to build this kind of like collaborative gin project where these, i all these glass sculptures are like bright and colourful and weird and like... Huge.
00:24:47
Prohibition
Yeah, it was a, yeah, wild, wild pieces of art. um If anyone hasn't seen them, give them a Google. um And then we worked with the horticultural team at the Adelaide Botanic Gardens. So we were able to find...
00:24:59
Prohibition
i plants that don't necessarily have traditional agricultural kind of ways to market. So things that we couldn't but just buy, we'd have to go, we would I'd go in with a cold shopping bag and a pair of secateurs and source these really incredible, like rare, unique plants.
00:25:21
Prohibition
um So i suppose for us balancing is like, well, we could either do that or not do that. And it's like, well, let's do it. Let's do this bit. Let's pick the fun option. And we just keep stacking them on top of each other. Yeah.
00:25:35
Prohibition
and And, you know, building on that, I mean, Dale Chihuly is one of the, or he's one, the boss, world's most renowned glass artist because it's a niche field.
00:25:47
Prohibition
um But um the creativity of Chihuly Studio in Seattle, the team came out here. So we were working with them also on the packaging. It's the first time Chihuly Studio have worked with an alcohol brand to co-brand a product and they're very protective of their brand.
00:26:05
Prohibition
So and even from the packaging side, it was an exciting project to work with a world renowned artist and and create something that they were really happy with.
00:26:06
Jez
amazing
00:26:14
Prohibition
um So yeah, i you know these opportunities don't come around that often, but we're always first to put our hand and say, yeah, we'd love to be part of that. yeah So and creativity, I think, is absolutely part and pass with what we're about.
00:26:31
Jez
I was listening you talk and you're talking about the packaging itself. How important is ah well-designed package to your customers? I know like myself coming from a whiskey background, to consumers love a pretty box to store their whiskey in. They clearly don't want to drink it. They just want to put it on a shelf and just leave it up there, look at it, whatever, as you can clearly see behind me. I obviously don't like drinking, but the They love, like a I guess, a beautiful piece of glass. like i'll I'll see, I'd say, vodka bottles with like glass dragons in the bottom.
00:27:07
Jez
um Would you guys typically lean towards, I guess, something a little bit more ornate when you're picking like ah a bottle if you're working with a particular glass manufacturer or...
00:27:18
Prohibition
when we So we have been working with the same glass manufacturer since we started and they're based in France. They're very good at what they do. lots of spare brands will work with the same manufacturer because there's very few factories in the world that will make glass to the standard that we need.
00:27:31
Jez
That's good.
00:27:35
Prohibition
um But when we set out around designing the packaging, I mean, firstly, like said, I'm i'm a designer, so I'm going to be fairly fussy.
00:27:46
Prohibition
um But also, that's a good thing.
00:27:47
Jez
that's good
00:27:49
Prohibition
um But also, um I think, this notion of looking different when we first ah started creating the product. I remember reaching out to the ATO and saying, right, okay, so just out of interest, how many people are applying for new licenses at the moment?
00:28:09
Prohibition
And the number was 20 and I was shocked and I was like, can't believe it.
00:28:14
Jez
There's no one.
00:28:16
Prohibition
There's going to be 20 more brands coming to the market. So, this packaging is going to have to really stand out on the shelf and really be very different. And so we did. We went way, way out over here.
00:28:27
Jez
Hmm.
00:28:28
Prohibition
So everyone was using the sort of now ubiquitous Oslo bottle. It was a very common way to present gin.
00:28:34
Jez
Hmm.
00:28:34
Prohibition
That's what gin looks like. It's in that bottle. We went completely the other way um because we thought that 20 more brands was going to be a lot of competition.
00:28:45
Prohibition
Yeah. Now, how you know, ah one with wind forward almost 10 years, that's a microcosm of the extra competition out there.
00:28:47
Jez
yeah it's nothing.
00:28:52
Prohibition
you know, there's 50 times that or whatever it is. Yeah.
00:28:55
Jez
Yeah, no, you're there.
00:28:55
Prohibition
ah and
00:28:56
Jez
Yeah.
00:28:57
Prohibition
So um the point being that I guess that differentiation that we had back in 2015 has has kept us looking different ever since, which is important.
00:29:12
Prohibition
um But we are, yeah, we're we're constantly working on evolving the packaging. There is a project in the works now evolving our packaging to be, um yeah, just just to always always looking different and behaving different so that it stands out on the shelf. They say that, you know,
00:29:31
Prohibition
The packaging buys the first product or makes the first sale. So obviously then the juice does the rest. um But it is highly competitive as we know in bottle shops now.
00:29:45
Prohibition
i'm looking at your your back bar.
00:29:46
Jez
Don't worry about mine.
00:29:47
Prohibition
um
00:29:48
Jez
Mine's older.
00:29:48
Prohibition
It is highly competitive. So, um yeah, it's crucial to look different.
00:29:52
Jez
and
00:29:56
Prohibition
And it as a you know branding agency in here as well, we do work for other spirit brands and it's sort of if you don't have a story that sets you apart and you don't have packaging that that stands out on the shelf, gosh, now, like, good luck.
00:30:12
Prohibition
It's a tough month.
00:30:12
Jez
Yeah. ah Especially with like the circling back to the spirits price, it's hard not to mention it. It's like the 2% increases every six months and it becomes a big price war then because you either have to be like the, I guess the cheapest or the best, but people have to try your juice to essentially go, is it going to make it on my shelf?
00:30:34
Prohibition
Yeah, and I mean, we have to acknowledge within that as well that it is not just a tough, you know, you you don't want to be caught in a race at the bottom, you don't want to be caught in the middle of the pack, but it's also, it's a cost of living crisis at the moment.
00:30:44
Jez
Mm,
00:30:49
Jez
well spot on.
00:30:49
Prohibition
so We would be blind to not acknowledge that while being like a odd super premium product. yeah um ah So these are all factors that, and you i think if you begin a spirit brand, really deciding on your lane, and even if you have multiple like,
00:31:08
Prohibition
sub brands or whatever but deciding where they sit and running at that thing like what are the what is the problem that you're trying to solve and we're looking at hyper premium the best quality no compromise in packaging liquid gifting opportunities occasion drinking um rather than the race to the bottom which just doesn't interest us no
00:31:32
Jez
Well, it's it's funny you said you'd like pick one lane and go, well, you pick, I guess, a few lanes and go harder that you said you're making Amaro and you're making whiskey at the moment.
00:31:42
Prohibition
ah Yeah, this is true.
00:31:44
Jez
So that's obviously majority of distillers that want to make whiskey. They typically make gin first. Obviously you guys are a gin forward company now foraying into whiskey. Can you guys touch on your whiskey at all?
00:31:57
Prohibition
Yeah, of course. I mean, for I feel for us, whiskey is it's so it's a passion project, right? um So we are first and foremost Asian brand, but we're also like a premium craft distillery.
00:32:12
Prohibition
So we use super, super high quality barrels. We're 100% palm oil champagne yeast, aging it for as long as it needs.
00:32:17
Jez
Mm-hmm.
00:32:18
Prohibition
Our next release will be about five years old um in lots of different like small format, larger format barrels.
00:32:29
Prohibition
um But it's that's like an expression of what we do, um almost in like an artistic way. But it's not a It's not the the catch-all of the brand.
00:32:41
Prohibition
So it's incredibly limited release. It sits at a high price point because, you know, it is it is very small quantity, but the quality of the product is there.
00:32:49
Jez
Mm-hmm.
00:32:52
Prohibition
um And, know, like to refer to it as like and like an heirloom product for our brand where it sort of sits at... at um very small availability and it is, yeah, it's it's a little self-indulgent but not but not too self-indulgent. I think, you know, our al brand fans love that we make a whisky and they love that it's it is a really quality product and they do, you know, I guess we have a
00:33:25
Prohibition
a very keen particularly our our direct and subscriber audience where they' they they buy a lot of things that we do and they'll fill an entire table with their prohibition products at home um but they they also know that If we're going to release something, it's going to be good.
00:33:44
Prohibition
And that's the that's the trust that we develop by, yeah, there's the afforded to us by if we are going to sit at a particular kind of price bracket and present in a particular way that it all needs to have to deliver on it.
00:33:59
Prohibition
Yeah.
00:33:59
Jez
Well, you guys were saying barrels are expensive. What barrels you guys actually using? Because assume you're doing a barrel-aged gin and then you're doing your whiskey as well.
00:34:07
Prohibition
Sure.
00:34:08
Jez
Mm-hmm.
00:34:08
Prohibition
Yeah. So, I mean, all all sorts. um For our barrel-aged gin, um we use barrels that are ex-Irish or Scotch whisky that then get used in the Barossa um as Shiraz barrels before we take them, turn them into 100-litre barrels, actually. So, yeah, they're bourbon, then they're Scotch, then they're Shiraz, and then we turn them into 100-litre barrels and...
00:34:34
Prohibition
each other living daylights out of them and then age some gin in them for up to four years. ah But we have a stack of really interesting other um barrels like X Chardonnay, X Brandy, X Cognac.
00:34:48
Prohibition
One of my favorites at the moment um is we have one that is an X, like and it's an 80 year old ah port barrel from Sepulchfield.
00:34:59
Prohibition
And a lot of the time with
00:34:59
Jez
Oh.
00:35:02
Prohibition
like Port or Tawny barrels is they'll be kind of seasoned with Port or Tawny, but they don't have the time to sit in there. those' They're really hard to get barrels like that. And there was something really special when we were talking to our Cooper about it and he was like, where did you get this? They do not make barrels like this anymore. And it was this like, it was a special thing to kind of touch on and it feels different.
00:35:24
Prohibition
um it's Yeah. So all all over the place in short. Yeah, but when you're recuperating barrel from 200 litres down to 100 litres, you're putting a lot of love and time and time and attention into each barrel.
00:35:29
Jez
since you guys...
00:35:37
Prohibition
um so But we do that very deliberately for the character that's going to deliver and the timber contact. There's something that I i like to share with people. um So we've used a number of different coopers. Our current cooper is done, well, not our sole current cooper, but one of the cooper that does all of our Shiraz barrels, I'm sure he wouldn't mind me saying, is they don't, so we asked for 100 litre barrels, none of them are 100 litres.
00:36:05
Prohibition
um And I love that because the barrel is just the size that it needs to be to kind of work and fit. together like some of them will be 95 some of them will be 90 some of them will be 105 but they all just but it's it's a touch and feel friendship yeah yeah absolutely um which is something that way is just endearing
00:36:14
Jez
and
00:36:21
Jez
Yeah, of course.
00:36:26
Jez
We'd have to like, cause all those staves are going to be different sizes, right? So, you know, it's definitely not going to be a perfect hundred litres every time.
00:36:34
Prohibition
No, of course. And ah yeah, i wouldn't I wouldn't want it to be. i love just these guys just hanging out with a, i don't know, a planer and just like looking it and being like, just they know how it all goes together. i've tried to um Have you tried to do it before?
00:36:49
Prohibition
It's really hard.
00:36:52
Jez
The closest thing I've done to that is torching a barrel, but like other than that, it's, you know,
00:36:56
Prohibition
yeah Yeah, I know. The actual yeah the timber cartership is yeah it's pretty wild. Yeah. So, yeah, no, that's ah that's sort of, ah i guess, a microcosm of a creative day around here. So we're either designing things that go on the outside of a bottle, um designing the spirit that goes on the inside.
00:37:14
Prohibition
um Then there's, yeah, manufacturing core products. um But we would have probably... five new gins and random like random and like spirits in the works at any given time.
00:37:29
Prohibition
So, yeah, Hugh's sort of some of them will sit and percolate for a while. Others, like the Amaros, yeah, lots of iterations of of different botanicals and how we how we sort of blend that.
00:37:41
Prohibition
um So each of them very different. But, um yeah, I mean, for us the exciting part is having the opportunity to be able to do something new and different.
00:37:51
Jez
Well, have you guys found, because obviously the most exciting thing about, I'd say the last 12 months for me watching you guys is going through a capital raise ah through crowdfunding.
Crowdfunding Success
00:38:03
Jez
How did that go? How did you guys land on the decision to raise capital through, i guess, consumers as opposed to going to like a private equity company just to...
00:38:09
Prohibition
yeah
00:38:14
Prohibition
Sure, yeah, look, ah in in in full transparency, we tried multiple different routes and we actually did sort of have private equity there and ready to go. And then you look at the, I guess, what are the strengths of the brand that you've built?
00:38:32
Prohibition
And when we actually sort of started to dig further into the crowdsourced funding model, we realised it's,
00:38:43
Prohibition
It's almost like we didn't know it, but we'd custom built this brand that was perfect for it, if that makes sense. So, you know, we've we've got 15,000 subscriber base, which is now closer eighteen or nineteen thousand subscriber base
00:38:58
Jez
Hmm.
00:38:59
Prohibition
um, and, uh, I say subscribe base database, but we have, um, really rusted on fans and, and, uh, our, our gym subscription membership.
00:39:12
Prohibition
Um, and then we, I guess we, build these relationships with these people either at of the festivals, which we do a lot of. So we really, even Hugh and I really try and get out to lots of the festivals and do lots of face-to-face time with people all over Australia, all over the world.
00:39:28
Prohibition
and um And then, you know, we build a brand that we're really passionate about and we build this follower base. And then, you know, people love our products and they they sort of, like say, they they buy the bottle and they put it on the shelf and they some of them ah don't even crack at because they're just...
00:39:48
Prohibition
They're too in love with the product.
00:39:49
Jez
ah so obsessed with the brand yeah
00:39:50
Prohibition
They're not going to drink it. But then when you say, okay, well, what if we did throw this opportunity open to our fan base?
00:40:01
Prohibition
What would happen? it's ah It's a fair jump off a cliff sort of moment, step off the cliff moment. But we were blown away, even more blown away than we ever expected to be with what what actually then came back in terms of that sport. So...
00:40:17
Prohibition
As soon as we opened the door, we knew we'd done the right thing. um But you really, yeah, you do always second guess yourself in terms of, yes, people might buy the product online and we've got to really, we the market is tougher than it's been in 35 years and that was probably part of the investment thing was tricky. It's tricky to find people with just spare cash lying around that want to throw money into a business these days. So um ah we we knew it was sort of,
00:40:46
Prohibition
tough times to actually sort of ask people to put their hand in their pocket. But um yeah, we with the response was incredible. And we had people calling to thank us for the opportunity to be able to invest.
00:40:58
Prohibition
And we were sort of like, okay, I'm pretty sure it's going to go the other way around.
00:41:02
Jez
Yeah.
00:41:02
Prohibition
yeah yeah But i think I think there's something that you really hit on there, right? It's like there is something really special about the democratisation of, I don't know, something that is like locally endearing. It's like kind of like we're a co-op now. we um and People being able to be like, yeah, I've got a little bit of this little of this little gin brand in Adelaide. um Or come in and, you know, people being like, ah I'm...
00:41:33
Prohibition
part of this owner's thing, and you get a discount and it feels like you're part of something because you are. um And the amount of people that I'm sure you've had as well, but we've had come up to us and be like, hey, I invested in the thing.
00:41:44
Prohibition
And man, it blows me away every time and I get so excited. Yeah, and how excited I am to talk to them. And it's it's it's great. And so we now, as a side benefit of it for us and for everyone involved is we now have 1200 Rand ambassadors out there all across the country.
00:42:03
Prohibition
who are feverishly into prohibition. um And even more keen than they ever have been. So we've had people fly from Singapore to hang out at the bar with us that have invested. We've had people, um you know,
00:42:18
Prohibition
find us at events and yeah so it's it it is really it's exciting for us and it's it's refreshing for us to have that sort of two-way relationship um and i think yeah yeah for us it's that we've we're we're going through a process now where we are um Tomorrow it goes out. We've got i ah a survey that goes out to our our shareholders that that sort of sit in the in sort of a key bracket um for them to design their own gin that becomes sort of their their owner's gin as part of the
00:42:54
Prohibition
the the process so you know that's something that we have done previously with our subscriber base that has been really really successful where you've got a bunch of people that are really passionate about distilling that actually have quite good sort of yeah they their mental skill sets on what they want in a gin and then you amalgamate all of that and we look at it go shit that looks like a great gin And then you make it and then it wins an award in in you know the Australian Distilled Spirit Awards.
00:43:24
Prohibition
Yeah, so the year that we won um the Champion Australian Distiller, at the Australian Distilled Spirit Awards, our highest rated gin was a gin designed by our subscriber base.
00:43:37
Prohibition
And like, how cool is that?
00:43:38
Jez
That's amazing.
00:43:40
Prohibition
That's pretty And then we went on to win for the program of sort of ah laying that out, the process that we took through it. We won at the um World Spirit Awards in London.
00:43:51
Prohibition
We won best campaign campaign marketing off the back of you know that structure.
00:43:55
Jez
no
00:43:58
Prohibition
So, you know, it just it all feeds each other, doesn't it? Like it's yeah. Yeah.
00:44:03
Jez
Well, you guys find yourself diving back into that avenue when you say you touch back on on those like pro subscriber base, if I could phrase it like that, you're investors and you go, hey, um let's come up with an idea for like another gin, say, or like ah a different different spirit or like bottle of cocktail or something along those lines to release to the market.
00:44:25
Prohibition
Yeah, that's absolutely absolutely this the strength of it, right? um To circle back to I mean, part of your original storytelling of Prohibition, if we're bringing people together to give them what they want, why don't we just ask them? There we go.
00:44:39
Prohibition
Yeah. Yeah, it's it really is that that very much that democratisation. um So, ah yeah, look, for us, the crowd fund was wildly successful.
00:44:49
Prohibition
So we raised just over $2.6 million, dollars which for us is just...
00:44:54
Jez
Which is massive money.
00:44:55
Prohibition
queue to be able to do incredible things with so you know it's the it's the old adage of um you have to spend money to make money and the market is tricky out there and there's things that we need to do like expand into sepplesfield we sort of touched on briefly um that's that was a key project within this so you know we've got the funds to do that project properly and we've you know there's export growth and there's a whole sort of sweeter projects that we do off the back of that. But it's it is true democratisation of oh bringing in people to be part of it to be able to do those things, which again, all just sort of works.
00:45:36
Prohibition
Yeah. I think we've frozen for a second.
00:45:41
Jez
Oh, yep.
00:45:43
Prohibition
Are we back?
00:45:43
Jez
Drop that for a sec. we good?
00:45:45
Prohibition
Oh, we're back. Yeah, Awesome.
00:45:46
Jez
No. But you did mention on touching on Sepersfield, how are you guys utilizing this this new location?
Repurposing Sepelsfield Distillery
00:45:55
Jez
um Because like you guys are in peak one country, essentially.
00:45:58
Prohibition
Certainly, Yeah, you we're infiltrating. Yeah, exactly. Exactly right.
00:46:03
Jez
Yeah, infiltrating is a great great word for it. I'm all about it.
00:46:06
Prohibition
yeah Infiltrating, but what's funny is that was one of the oldest things um in the Barossa. So, you know, a 150-year-old distillery out there that had been dormant for the better part of the last 60 years.
00:46:19
Prohibition
So we're we're sort of bringing this amazing building back to life. It was ah a ah brandy distillery with like 36,000 litres of brandy tanks under the ground and a 9,000 litre still, which is 10 times the size of this girl.
00:46:36
Jez
Yeah.
00:46:38
Prohibition
So, um yeah, pretty impressive scale thing.
00:46:40
Jez
Huge.
00:46:42
Prohibition
it was like world class at the time they built it. and so Really we're just scratching the surface on what's possible out there. So we've moved a big chunk of our sort of production from bottling through to packaging, dispatched, warehouse packaging there.
00:47:01
Jez
Mm.
00:47:02
Prohibition
And that's still barely making a dent on this building. So then we've got a whole customer sort of space that we're building out. so And that's again, that's one of the really exciting things that we will be able to invest into because the bones of this building are absolutely incredible, like high ceilings, stone walls.
00:47:23
Prohibition
um Yeah, big, beautiful 9000 litre still in the middle of the room. you throw like Incredible, like big Oregon timber beams like the structure is yeah really, really solid. So it's solid bones, which is nice.
00:47:36
Prohibition
Yeah. But it's also Yes, it's just a beautiful space, which is nice. what What I think I like the most about it is we Because we've we we've we've done a pop-up set up up there. It's been running as a pop-up for... months....since October. Yeah, so... But we do...
00:47:57
Jez
Real long pop-up. Yeah, I got you
00:47:58
Prohibition
yeah Yeah. But it's good to live through the seasons as well because it's sort of like, you know, they say you buy a house, don't renovate it straight away, like live in it until you know what you're dealing with and then renovate it.
00:48:10
Jez
you. Hmm.
00:48:13
Prohibition
So we're very much doing that. we've haven't been through a year yet, but we're just getting into the cool cool of winter. But, um i you know, we ostensibly we do the same thing up there. So we're doing gin flights, but a gin flight there feels completely different to a gin flight here in the city.
00:48:32
Prohibition
um It's just that, you know, it shows the external influence has such a um an effect on on how you're experiencing something. So it feels more relaxed and it feels more...
00:48:44
Prohibition
i Absolutely, absolutely. I mean, there's gorgeous lawn area because the sepulch field, palm trees everywhere. um And it's yeah it's quiet and yeah wildlife and it's just beautiful.
00:48:57
Jez
how you're describing this building to me, like screams peak prohibition. Like we're talking 150 years ago, a distillery in the middle of essentially nowhere.
00:49:08
Jez
And it's like producing a spirit and I guess the giant beams. I assume it's a big brick building, right?
00:49:17
Prohibition
So it's part stone and part galvanised iron.
00:49:17
Jez
it
00:49:21
Prohibition
So i'd see it it's the two.
00:49:21
Jez
That's ah let's even better. What are you? Yeah.
00:49:26
Prohibition
Yeah, so the biggest part of the structure is galvanised iron and it has this amazing two, almost three storey high stone sort of central sort of pillar of the building.
00:49:30
Jez
Mm-hmm.
00:49:38
Prohibition
um And there's spaces up there that have incredible potential, like to two storey ceiling height, really open, It feels like you're in a kit yeah you're in a cathedral, but it's actually where a condenser column was. it's it It's really amazing. and the And the fact that the still is still intact, it's, I believe, the second oldest still intact, um you know, distillery in Australia. So I think it was Beanley was built before this one.
00:50:09
Prohibition
Yeah.
00:50:09
Jez
Oh, wow. Okay.
00:50:10
Prohibition
Any others that were around that age have all been long since destroyed. So, yeah, it's proper history, which is cool.
00:50:18
Jez
It's crazy that you guys were able to obtain that piece of Australian history.
00:50:22
Prohibition
ah Well, that that was the thing. I mean, we were literally looking for a production space, a shed, essentially.
00:50:29
Jez
Hmm.
00:50:30
Prohibition
And it wasn't until till we mentioned to the guys at Sevens Hood, oh, we're looking for a shed. They're like, oh, we've got that old distillery that just fits out of the property and no one goes to. um So, yeah, you wander in, you go, oh,
00:50:42
Prohibition
Yeah, and and and hats off to the guys at Sepplesfield as well who have, like, I mean, we had to put on a new roof and stuff.
00:50:43
Jez
Yeah.
00:50:52
Prohibition
um And so, yeah we've done yeah, they've done some hard yards for us and they're wicked to work with. um So certainly worth checking checking that out. when you I hope you come to Adelaide and get to visit the Jazz.
00:51:05
Jez
Oh, yeah. i'll I'll absolutely make the trip down. I'd like any excuse to make a trip to Adelaide.
00:51:08
Prohibition
Yeah.
00:51:10
Jez
We do call it Radelaide for a reason.
00:51:10
Prohibition
Awesome.
00:51:11
Jez
So like...
00:51:12
Prohibition
right Yes, absolutely. We still
00:51:17
Jez
ah Was there any brandy kicking around in this old distillery? I'm i'm sure it would have been harvested, but if there's these...
00:51:24
Prohibition
So there was hundreds and hundreds of bottles floating around in various states in this building and none of them were in a good state. Yeah. and
00:51:34
Jez
would have been incredible.
00:51:34
Prohibition
Underneath is this cellar that is still inhabited by more spiders than bottles.
00:51:40
Jez
Ooh, not good.
00:51:41
Prohibition
opened the door, looked at it and then closed the door. Yeah, yeah. That needs to stay.
00:51:44
Jez
The Chamber of Secrets or something.
00:51:45
Prohibition
I'm just wearing this now. But um it's pretty, yeah, it's pretty spectacular. It's pretty amazing stuff in there. So um Brandy, no. um Lots of wine.
00:51:56
Prohibition
lots lots so Lots of bottles of wine.
00:51:56
Jez
no
00:51:59
Prohibition
Yeah, i Yeah, the it smelled quite like vinegar. And the local chef is aging jamon in one of the underground, what do we call these things?
00:52:04
Jez
Ooh.
00:52:12
Prohibition
Cellars?
00:52:13
Jez
sounds like catacombs.
00:52:13
Prohibition
Yeah, it's a cellar full of aging. It's pretty scary, if you don't know that, to wander into that room. There's a big leg on a hook hanging from the ceiling.
00:52:25
Prohibition
Yeah, yeah.
00:52:25
Jez
Yeah. You're like, what is going on in here?
00:52:26
Prohibition
yeah That's pretty amazing, I'm on that.
00:52:28
Jez
It's a ah dungeon. That's a no. Gents, might wrap you guys up there, but before i before we dip out of here, you guys able to help me out with a couple of questions I have for you?
00:52:41
Prohibition
Let's do it. Please.
Experimental Gin Flavors
00:52:42
Jez
All right. Where is, well actually, sorry, what is one of the weirdest gins you've ever tasted?
00:52:50
Prohibition
Oh, that is good question. um
00:52:53
Jez
I bring only my best questions. That's...
00:52:55
Prohibition
um It doesn't taste that weird, but it was a strange thing to be to get to be able to try.
00:52:57
Jez
you
00:53:02
Prohibition
um At Atlas Bar in Singapore, they have i like historic gin. So you might be able to have a not a martini from 1925. So they'll have vermouth and Gordon's for that is 100 old.
00:53:16
Jez
I'm a huge fan of that.
00:53:16
Prohibition
ah
00:53:18
Jez
Let's go.
00:53:18
Prohibition
Yeah, so I mean, not just as a, yeah, for sure. But like that as as a as a thing and seeing what has changed, seeing what hasn't changed, as opposed to a crazy botanic, I think that's ah an interesting piece.
00:53:23
Jez
oh
00:53:32
Prohibition
Yeah, yeah. um Gosh, so many gins, so many. I always found anti-gin was a weird one. So I know we make green ant gin and that's really pasty, but I've always found anti-gin just that really weird.
00:53:48
Prohibition
so Who made that? It's made by Cambridge, I reckon. Is that the pheromone one? No, that's a different one, I think.
00:53:57
Jez
See, that sounds weird enough as it is.
00:53:58
Prohibition
ah Yeah, there's definitely black ants in the pool, but you know you taste it and you go, yeah, I'm not sure that I'm on board with ants.
00:53:59
Jez
I'm like, pheromone gin. Yeah.
00:54:10
Prohibition
particular ants, I mean, you know we've got tasty ants. These are not so tasty ants. Yeah, right. Anyway, there you go. But yeah, lo i think I think that's the thing. There's so many weird and wonderful things that people are doing, which is...
00:54:22
Jez
as you said, it's just constantly pushing that boundary of like trying like crab, right?
00:54:26
Prohibition
It is.
00:54:27
Jez
Who'd be making steam crab gin?
00:54:27
Prohibition
yeah Yeah.
00:54:30
Jez
That's not my top five gins, but
00:54:31
Prohibition
Yeah. But it does come back to my other rule, which is just because you can doesn't mean you should. That's
00:54:36
Jez
yeah, that's spot on, spot on. Your go-to gin cocktail.
00:54:42
Prohibition
I mean, a martini or a gimla. Actually, I take that all back and a groni. And a groni.
00:54:46
Jez
Oh, I was going to make a Negroni tonight because I'm a big Bovardier fan and I was like, I i got gin, but I ended up going the classic gin and juice because I was like Death Row Records.
00:54:47
Prohibition
It's crazy.
00:54:56
Jez
Yeah.
00:54:56
Prohibition
Yeah, OG, man. love that.
00:54:59
Jez
yeah
00:55:01
Prohibition
I am such a sucker for a gimlet, anyone that knows me. that yeah So our Navy Strength gin was was secretly very, very geared towards the perfect gimlet.
00:55:12
Prohibition
So, yeah, no, it's gimlet for me all the way. But, yeah, martini, a good martini, it's very hard to beat. Atlas makes bloody good martini.
00:55:19
Jez
and
00:55:21
Prohibition
That's true. Yeah.
00:55:22
Jez
Prohibition Gin's best cocktail. What do you guys think it is?
00:55:27
Prohibition
I think that would be hard to go past. Gin of Paris Martini. of Paris Martini. um So this gin for us has been our most awarded and watered gin. We've just picked up Double Gold and San Fran for the second year in a row with it. Australia's best gin at the world.
00:55:44
Prohibition
uh london australia's best london dry at the world spirits awards last year three years in a row the world australian spirit awards best best gin um just it is so balanced and then once you move it into a martini life yeah life just makes sense yeah um but rich oil content 47 which is punchy for a martini but it's just it's destined for yeah certainly
00:56:08
Jez
And final question, if you guys could share a delicious pour of your Navy strength gin with a historical figure, who would it be?
00:56:17
Prohibition
Oh, that is great that is a great question. oh. Hmm.
00:56:25
Jez
As I said, I'm bringing my A game. Can't word.
00:56:29
Prohibition
again? Uh...
00:56:30
Jez
Hemingway.
00:56:30
Prohibition
a Hemingway. ah That is a superb answer, Mr. Carpenter. I've hung out at his house. and Have you really? Florida Keys. Yeah, how fun. spot Yeah, I love that. I love that.
00:56:42
Prohibition
um I would love to hang out. Oh, there's so many interesting historical figures, but a lot of them I don't want to hang out with. are ah
00:56:51
Jez
That would probably be the reason. Yeah.
00:56:52
Prohibition
Yeah. yeah Dude, I could pretty happily smash a Navy Strength with Jimi Hendrix. Oh. Yeah.
00:57:00
Jez
Oh, now we're cooking. I'm all about it. Well, Adam, Q, thank you guys so much for hanging out with me tonight.
00:57:04
Prohibition
was
00:57:07
Prohibition
um and no Thanks for having us on.
00:57:08
Jez
We're grateful.
00:57:10
Prohibition
We really appreciate it. Let's stay in touch.
00:57:12
Jez
Oh, absolutely. I 100% will. Do you gents want to plug your socials and everything else prohibition related?
00:57:19
Prohibition
At Prohibition Liquor, pretty easy. um so And yeah, look us up at a festival around Australia. we where we can't we can't we Yeah, we're constantly touring. We're like Taylor Swift like that. you guys do ever come to Adelaide, um we are in the CBD. We're on the tram line. We're 10 minutes from the airport. Come and hang out with you and Mary doing her thing over here.
00:57:44
Prohibition
Absolutely. Absolutely. Awesome.
00:57:46
Jez
I'm hearing it now. It's Prohibition Liquor, the Errors Tour.
00:57:50
Prohibition
Yeah.
00:57:50
Jez
There we go.
00:57:52
Prohibition
With or without crap.
00:57:57
Jez
Thank you so much for hanging out. I do appreciate it. Hopefully you guys enjoy the rest of your night. um And, yeah, that's, you know what?
00:58:06
Prohibition
Thanks for having us.
00:58:06
Jez
Cheers to that. You guys are welcome.
00:58:08
Prohibition
Cheers.
00:58:08
Jez
Thank you.
00:58:09
Prohibition
All the best. Thanks, Jess.
00:58:11
Jez
you, guys.
00:58:12
Prohibition
Bye.