Bright Night Wild Tasmanian Gin

Seasoned distillers, Damian and Madeleine’s interest was ignited in the early 1990s, establishing the Mackey Distillery and whisky label in 2004. Their vision was to create Tasmanian whisky with an Irish bent to it, and they became the first craft distillers in Tassie to use triple distillation (note to whisky lovers: triple-distilled whisky is not double-distilled whisky distilled again. It’s much more complex than that!).

Around nine years later they went into partnership with Shene Estate, relocating and expanding their operations to a sandstone colonial country property located just north of Hobart, which is now home to Lark Distillery. Damian’s early experiments tinkering with gin botanicals culminated in the much-awarded Poltergeist Gin. While continuing to make Mackey Whisky, the pair committed to upscaling production, and Poltergeist Gin garnered a big following as the first Australian gin to be released as both filtered and unfiltered. The original unfiltered version would naturally ‘ghost’ over ice. For the first year, this was produced at the Mackeys distillery in Hobart before the new stills at Shene were ready to be commissioned.

The distillery is perfectly situated with an unimpeded view of Mt Wellington – or kunanyi as it is known to the local Palawa people – surrounded by the kind of natural beauty that makes Tassie so special. This serene environment is more than just a backdrop; it’s an integral part of the creative process, providing inspiration and a sense of calm that is reflected in the quality and experience of every bottle of Bright Night Gin.

Tucked away behind a colonial sandstone house from the 1840s and adjacent to established gardens, Bright Night is majestic in every right. Not large by any measure, the distillery is a compact operation where quality reigns supreme, and that’s just how the Mackeys like it. At its heart is a traditional 700-litre Tasmanian-made copper pot still. They believe in the alchemy of single-shot distillation, where all botanicals are distilled together, allowing their flavours to interact and combine in the still in a way that cannot be replicated through blending individual distillates. It’s a process that requires precision and patience, but the Mackeys wouldn’t have it any other way.

After testing over 40 formulations, the Mackeys’ vision was realised in a gin that combines classic London Dry elements, unusual Old World spices, and contemporary native botanicals. Each sip brings a hint of the wild, with unique local flora at its heart. Bright Night’s Wild Tasmanian Gin is built on a flavour mosaic of fourteen carefully selected botanicals, redefining the London Dry category with a bold Tasmanian twist.

Juniper berries form the backbone, imparting the piney, slightly bitter notes that define a true gin. Coriander seeds add a warm, citrusy brightness, balancing the juniper with a dry, subtly spicy character – a hallmark of the London Dry style. Cassia bark provides a rich, cinnamon-like depth, while Tasmanian pepperberries provide a vibrant, peppery kick, their pops of spice lighting up the palate. At the forefront is kunzea, often referred to as the “essence of the Tasmanian bush.” This native plant, known for its aromatic, slightly sweet, and herbaceous scent, introduces a distinctly Tasmanian character to the gin, grounding it in the island’s unique landscape. Its delicate floral note, with a hint of eucalyptus, adds depth and a true sense of place. The profile is rounded out by the creamy touch of macadamia nuts, with zesty lemon and lime peels brightening the gin with their fresh, citrusy zing.

The finish is long, herbal, and earthy, leaving a lasting impression that beckons for another taste. Put simply, this gin embraces boldness while achieving harmonious balance, much like the serene yet untamed Tasmanian nights that inspired it.

Gin type – London Dry

Appearance – Clear, bright, colourless

Botanicals – Juniper, coriander, cassia bark, angelica root, elderberries, Tasmanian Pepperberries, orris root, cardamom pod, macadamia nut, lemon peel, lime peel, lemon myrtle, clove, sasparilla root, kunzea

Aroma – Big aroma filling the whole of nose. Spicy, resinous, and herbal running to a nostalgic, sherbet sweetness at the back

Palate – Full bodied, almost viscous mouthfeel. Gentle warming heat from cardamom

and pepperberry with hints of citrus, liquorice, and sarsaparilla

Finish – Lasting, earthy and herbal with pops of spice