• ATT: All Gin Lovers

    Hello to the Gin Lovers of Australia,

    I’m Rowena and as the newest member of the KIS team I would like to say hello and I hope to interest you with stories from the production area on a regular basis.

    I graduated from UniSA’s Food Science program at the end of 2012 and joined KIS in March of this year. I was launched straight into the deep end of distillation, as the first 4 months are the busiest for our cellar door; not to mention the Feastival events.

    Boutique businesses are passionate about the quality of their products; locally sourcing supplies where possible and preparing batches by hand (I’ve learned to love peeling lemons). That’s the magic of buying direct from the producer; you get more than just a product – you are also purchasing relationship and trust.

    Last week I had the great privilege of attendingFoodSA’sFood Summit in Adelaide. It was an enjoyable and informative event with speakers ranging from branding guru’s to retail distributors’. A panel of “New Generation” food producers from Barossa Cheese Company, Barossa Fine Foods and Pangkarra shared the challenges’ that they have experienced bringing quality niche products into the market place. It was important to hear that quality and integrity will always be appreciated and sought after.

    The feel good moment for me was the opportunity to meet Pamela Clark of The Australian Women’s Weekly Cookbook fame. Who can forget the Children’s Birthday Cake book.  I cried when Mum stopped making them for us. Pamela’s knowledge and experience regarding trends in Food consumption supports the growth in ‘good food’ and supporting businesses.


    Speaking of Women’s Weekly cookbooks, take a look at the recipes section on our Website later this month.  We hope it inspires your Christmas in July celebrations, using Kis products.

    We would love to hear why you are passionate about gin, or any of our products, or any south Australian food or beverage that has grabbed your attention. Lets all hear about the great things that South Australians have to offer.

    That’s all for now. I’ll see you in the distillery.


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