Western Australian’s West Winds Gin has announced it is building a new “spiritual home” – the Cowaramup Distillery and Tavern.
The distiller said it was incredibly excited to announce that it would break ground on the development within weeks, after receiving a WA Value Add Investments Grant.
Paul White, Founder/CEO of West Winds Gin said: “This is a pivotal moment in the company’s history, and one that sets the foundation for the future sustained growth and local jobs in Cowaramup and the South West Region.
“We have been distilling in the Margaret River Region since 2014, only made possible with incredible support of local producers – putting not only our heart and soul in to the project but also many of this great land’s unique botanicals into every bottle, not to mention Margaret River Sea Water.
“This opportunity represents a great chance to give back and honour the support we’ve had through this important local development.”
The recent grant will see West Winds break ground on the site within weeks, with hopes to be open for visitors by Christmas. The building will be the first of its kind in Cowaramup and is designed to be a beacon for both tourists and local tour companies, as well as a hub for local producers to showcase their own food and drink products.
The Cowaramup Distillery and Tavern will also be built using locally sourced building materials, including local stone and reclaimed timber, as a reflection of the region’s unique landscape. Where possible, the Tavern and Distillery also aims to incorporate options for renewable energy and recycled rainwater, to help reduce both its carbon footprint and impact on the local environment.
Head Distiller at West Winds Gin, Anthony Reynolds, said that this was the realisation of many years of hard work including the distillers that have gone before him.
“I’m incredibly passionate about the fact that this opportunity not only gives us the chance to increase our production volumes, helping us shine the light on our award winning Australian gins on the world’s stage.
“I will also be able to expand the distilling team in the process, helping to pass on the knowledge and build for the future whilst honouring the legacy of previous distillers.”