Australian Gin Awards 2024

Entries open March

All craft gin distillers based in Australia and New Zealand are invited to enter.

Welcome to 2024, season seven of the Australian Gin Awards and the CCL Gin Packaging Competition.

The new application form will be published here on 4th March.

Mikey Enright will return as the Chairman of the Awards.

Lindsay Silcox has been appointed as the Awards Consultant and will be announcing some new initiatives regarding a list of new medals and certificates.

General enquiries hello@ginevents.com.au

Mikey Enright – Chairman

Lindsay Silcox – Awards Consultant

Trophies and Medals

  • Best in Show Perpetual Trophy

  • Best in Class Trophies

  • Gold, Silver and Bronze Certificates and medals .

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).

Seven Classes

Double entries: Please note that any gin may only be entered into one class. Give careful consideration when selecting your classes.

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 Alcohol of 37.5% and a maximum Alcohol of 50%. This gin cannot be coloured or flavoured artificially.

(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 Alcohol of 37.5% and a maximum Alcohol 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 Alcohol of 37.5%. 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 Alcohol of 37.5%. Old Tom cannot be coloured or flavoured artificially.

A Distilled Gin bottled at a minimum of 50% a/v. Traditionally “Navy Gin” is bottled between 57% and 58% Alcohol. Juniper should still be discernible. These awards recognise the opportunity for producers to showcase their gin at a strength above 50% Alcohol which best highlights a gin’s characteristics, typical of a higher strength.

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 Alcohol of 37%.

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 Alcohol of 20%. Juniper should still be aromatically present to warrant inclusion.

2024

CCL Australian Gin Packaging Competition

Entering your gin? Why not enter your packaging at the same time for a chance to win some marketing advantage from our Preferred Label Supplier CCL?

The top three bottles will receive trophies in the form of CCL Label Print and CCL Concept Lab Vouchers, for the total value of $10,000.