Surely you’ve heard: gin has made its comeback and, boy, are we glad about it. We’re also glad that Mornington Peninsula’s local distillery have been telling us so, for almost 10 years.
Bass & Flinders have been making spirits since 2009; their venture beginning in a barn among the grapevines in Red Hill. You may know Bass & Flinders for their gin, but they are equally as passionate about crafting local brandy and liqueurs.
The distillers recently moved into a purpose-built space in Dromana’s industrial estate among locals like Jetty Road and Jimmy Rum. The building is complete with still room, bar and masterclass area. You see, Bass & Flinders are much more than a distributor, they’re educators, bringing the wide world of distilling to the Peninsula.
Ordinarily, producers will buy grain-based spirits and build their product from there; however Bass & Flinders make their own base from local grapes, then refine and add to craft each product. The whole process is done in house – from still to labelling.
We met with venue manager Simone Maynard, who toured and talked us through their processes and products. The Bass & Flinders team is small, but their knowledge and know-how is extensive.
Bass & Flinders Gin Masterclasses run regularly throughout the year, allowing enthusiasts from near and far to enjoy making their own blend to take home. The two hour class includes information on the history of gin, the distilling process, flavours and botanicals; and you walk away with your own bespoke gin.
The venue’s bar is what greets you as you enter, and plenty of spirits means gin flights and tastings are always on the menu. We tried the Cerisse gin (it’s pink!).
Simone emphasised they have never tried to be anything they can’t be. Bass & Flinders are experts in what they produce, and it shows.