Tasmanian distillers are winning awards for an innovative, sustainable approach using food waste and local botanicals
George Burgess didn’t set out to be a gin distiller. Born in Melbourne and brought up in north-west Tasmania, Burgess dropped out of school early and spent most of his teens in libraries and museums rather than the classroom. After talking his way back into formal education – studying chemical technology at Tafe – Burgess then worked through a succession of roles in the brewing, dairy and biotech industries.
Now the head distiller at Southern Wild Distillery, which opened near Devonport in 2017, Burgess is taking his experience as a food scientist and flipping it on its head.
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