Australian Gin Awards 2022

Entries now closed for 2022

Applications for entries are now closed. Entry stock must be received into OzeWine before Thursday 21 July 2022 using the label provided on the Application Form. There are no special transport arrangements for NZ gin this year. All entries must find their way to OzeWine as per the Delivery Label provided on the entry form.

Entries now closed for the 5th year of these unique and important Gin Awards

The Australian Gin distillers Association welcomes you to enter your gins into the 2022 Australian Gin Awards.

I wish to thank Bill Lark for his years as the Founding Chairman and I now welcome Mikey Enright to fill the shoes of an industry giant, which I’m sure he will do admirably. Mikey will lead a team of 12 highly experienced spirits professionals as this year’s judges and I thank them for their service to the industry.

In 2021 there were 109 Australian and 11 New Zealand Companies who entered 370 gins into the Australian Gin Awards. The judges awarded seven trophies and 277 medals being 56 Gold, 110 Silver and 111 Bronze.

By focusing on GIN in the Australian spirits industry our Association offers an incentive for the established distillers plus the new craft distillers to step up and see how they compare with their peers in the same marketplace.

The 12 judges will provide brief written comments for every entry in order to pass on their thoughts regarding your gin.

There are two sections for entries:

  • Australian Gin Awards $180 per entry.
  • Australian Gin Packaging Competition $90 per entry and $30 each for subsequent entries.

Good luck everyone and thank you for your support to the Association

Judith Kennedy AM
Founder & CEO


The Gin Judging Team

Mikey Enright

(Awards Chairman) Co Founder & Director Barrelhouse Group

Krystal Hart

Trade Advocacy Manager, Sweet and Chilli

Lindsay Silcox

Director/Manager Gin Lane, On-line retail

Trish Brew

Brand Ambassador, Fever Tree

Charles Casben

Owner/Manager, Moya’s Juniper Lounge

Alissa Gabriel

Bars Manager for Hinchcliff House

Glenn McPhee

Co Owner/Director/Manager, The Gin Boutique

Scott Fitzsimons

Manager, Top Shelf Group, Retail

Genise Hollingworth

Owner/Distiller, Black Gate Distillery

Tim Stones

Head Distiller, Hickson Road / Hickson House

Philip Moore

Owner/Head Distiller, Distillery Botanica

Andrew Howell

Gin Enthusiast/Co-Founder,
The Gin Boutique

Gin Trophies to be awarded

  • Best in Show Perpetual Trophy
  • Best in Class Trophies (Seven)
  • Certificates for Gold, Silver and Bronze Medals.

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

The Seven Gin Classes

Double entries: Please note that any gin may only be entered into one class. Give careful consideration when selecting your classes. Gin entered without consideration of the rules as outlined in class descriptions will not be returned and refunds will not be given.

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.

Trophy Sponsorships

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The Results & Presentation

The 2022 Gin judging will take place in Sydney during August.

Results including Best in Class trophies will be announced in September to the winners and also on this web site.

Best in Show gin will be announced by Founder and CEO Judith Kennedy AM at the Presentation Cocktail Party to be held on Saturday 29 October at 2pm in the Owners Pavilion, Randwick Racecourse. Chairman Mickey Enright will present all of the Best in Class trophies.

Attendance is by invitation and all guests are invited to follow on to the Sydney Gin Festival being held in the adjacent WINX Pavilion between 5.30pm and 8.30pm.

Trophy winners will be advised in advance and will be requested to send six bottles or 4200 mL of the winning gin to the Australian Gin Distillers office no later than 15 October. Delivery details to be advised. Trophy winners may invite four guests each to the Presentation.

The winning Distillers must attend the Presentation where he or she will represent their trophy gin and assist to pour it for the guests while explaining its attributes.

How do I leverage my success?

All medal winners will be offered jpeg and pdf versions of the medal artwork at no cost. You are encouraged to use these on your website and in your social marketing to promote your win. Plus, we have medal stickers for your bottles available to purchase. All results will be issued in our media releases which you can also utilise. You can create your own releases to your personal database to spread the word. All medal winners will receive certificates suitable to frame and display in the distillery cellar door.

“Our aim is to shine a light on the excellence of gin production and for the awards judges to concentrate on one spirit – GIN.”

Ms Judith Kennedy AM
Chief Executive and Chairman.

The 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.

Pictured: 2021 Best Gin bottle design winner –
Prohibition Liquor Co. Navy Strength Gin.


The Chairman of Judges:
Steve Morris. National Sales Manager, CCL.

The Judges:
Dan Parritt – Brand Director, Molasses Brand Design Consultancy
Kent Stewart – Creative Director, Molasses Brand Design Consultancy
Jade Angelopoulous – Marketing Manager, Schibello Coffee Australia
Cassie Meyer – Brand Manager 3M Australia
Lindsay Silcox – Director, Down Gin Lane, online retail


Visual appeal: Originality / Design quality / Colour scheme / Neck Label / Capsule packaging if applicable
Brand: Logo / Fonts / Label copy / Label stock / Brand story and consistency
Practicality: Bottle design and quality / Closure / Pouring / Bar placement


1st prize: $4000 print voucher, $1000 Concept Lab voucher, total value $5000.
2nd prize: $2000 print voucher, $1000 Concept Lab voucher, total value $3000.
3rd prize: $1000 print voucher, $1000 Concept Lab voucher, total value $2000.

Plus certificates for Gold Medal bottles.

The judges will provide written comments for every entry in a brief attempt to give the distiller some guidance regarding their gin bottles.

The three winners will be announced on Saturday 29 October at the Gin Presentation Cocktail Party to be held in the Owners Pavilion, Randwick Racecourse, Saturday 29 October 2.00pm – 4.00pm