Where Jon brings business acumen to the table, Nicole is responsible for product development, continually honing her palate through intuition and ingenuity.
“One hundred per cent it’s about palate,” she says.
“The moment we went from drinking gin to actually tasting gin, my mind went into overdrive.
“It’s about aroma and flavour, but also about texture and where it hits in your mouth.”
Nicole’s experimentation has inspired a range of craft gins that feature Barossa botanicals – including a somewhat surprising signature flavour.
“The biggest thing is we use Tarac’s ultra-premium neutral spirit; second, we use pink peppercorns, which reminds me of my childhood on a hot summer’s day,” says Nicole.
She forages for the ubiquitous peppery berries throughout Seppeltsfield, Greenock and St John’s Church carpark in Tanunda.
“Pink peppercorns are survivors, much like the people who founded the Barossa,” says Nicole.
“At the height of drought the only thing surviving is these gnarly 100 year old trees.”
The berries are used to flavour their Barossa Dry, House Gin and Shiraz Gin, which also features grapes sourced from Stonewell Vineyards.
If that’s not Barossa enough, infusions are inspired by Lyndoch Lavender Farm and locally-sourced grapefruit.
These distinctive flavours have earned Seppeltsfield Road Distillers 40 national and international awards, and helped elevate gin into the consumer psyche – although as Jon explains, there’s still a long way to go.
“The whole craft distilling industry is still so new and fledgling – there are still more wineries in the Barossa than there are gin distilleries in Australia,” he says.
“That’s why having a home for our gin was so important to us. We could have had our gin made somewhere else, but it was worth waiting 18 months to have this connection to place.”