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Australian Gin Awards 2024

All Trophy, Gold, Silver and Bronze results will be published on this page on September 5.
Thank you for your entries and well done!

2024 Judging Team

Lindsay Silcox

Gin Connoisseur

Mikey Enright

(Awards Chairman) Co Founder & Director Barrelhouse Group

Charles Casben

Owner/Manager, Moya’s Juniper Lounge

Ally Ayres

Owner / Distiller
Karu Distillery

Scott Fitzsimons

Manager, Top Shelf Group, Retail

Caoimhe Hanrahan-Lawrence

Journalist – The Shout, National Liquor News, Australian Hotelier, Bars & Clubs, Beer & Brewer, ALIA

George Grbich

New Zealand’s
wise man of gin

Andrew Howell

Gin Enthusiast,
Co-Founder,
The Gin Boutique

Alana House

Founder and Editor of Drinks Digest

Trophies and Medals

  • Best in Show Perpetual Trophy

  • Best in Class Trophies

  • Gold, Silver and Bronze Certificates and medals
  • Best in State & Territory Medals, by Class

    56 new medals recognising the best each state and territory has to offer, e.g. Best Classic Gin NSW

All gins entered must be produced in Australia or New Zealand by producers holding an Excise Manufacturers License and must comply with the laws as set by the Food Standards Australia New Zealand Code (FSANZ).

Class Criteria

Double entries: Please note that any gin may only be entered into one class. Give careful consideration when selecting your classes as gins judged to be entered into the wrong class cannot be provided with a score by our judges.

CLASS 1. CLASSIC DRY GIN (Including London Dry styles)

Should be produced using a clean base spirit with a neutral taste which allows the distilled flavours of the botanicals to come through. The gin should be juniper forward where all the botanicals are distilled either soaked in the neutral spirit inside the still or placed in a basket within the still or along the Lyne arm. The botanicals may be distilled individually or together in a single batch.

Must be bottled at a minimum ABV of 37.5% (37% for NZ entrants) and a maximum ABV of 50%.

(New age or new wave gins) – Juniper should still be discernible but flavours from other botanicals such as citrus, spice and floral notes are more prominent than in a London Dry Gin.

Must be bottled at a minimum ABV of 37.5% (37% for NZ entrants) and a maximum ABV of 50%. Contemporary Style Gin cannot be coloured or flavoured artificially.

(Barrel Aged Gin) – A distilled gin that has been matured in wooden barrels for any length of time. Juniper should still be discernible. Judges will be looking at the influence of the wood and barrel characteristics in balance with traditional gin flavours.

Must be bottled at a minimum ABV of 37.5% (37% for NZ entrants). Matured Gin cannot be coloured or flavoured artificially other than that obtained from the barrel itself.

A distilled gin product to replicate the historical style of “Old Tom” either botanically intense or botanically sweetened. Nowadays Old Tom is a very good gin quite often sweetened by the distillation of larger than normal amounts of liquorice or the like but not added after distillation. Juniper should still be discernible. Old Tom can also be sweetened with sugar and may be influenced by wood maturation. It is generally considered richer in flavour than London Dry Gin.

Must be bottled at a minimum ABV of 37.5% (37% for NZ entrants). Old Tom cannot be coloured or flavoured artificially.

A Distilled Gin bottled at a minimum of 50% ABV. Traditionally “Navy Gin” is bottled between 57% and 58% ABV. Juniper should still be discernible. This award recognises producers wishing to showcase their gin at a strength above 50% ABV..

These products are generally influenced by traditional Sloe Gins whereby a dry gin is macerated with fruit and then lightly sweetened. This category may include Sloe Gins and Sloe-Style Gins as well as similar alternatives. Minimum ABV of 25%.

These are products that intentionally focus on a flavour other than juniper. Whether achieved through distillation, maceration or some other means, gins in this category may not fit the conventional definitions or perceptions of ‘gin’. Can be coloured and/or sweetened. Minimum ABV of 20%. Juniper should still be aromatically present to warrant inclusion.

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