DRINKING the ocean may not seem like the brightest of ideas to most, but for the Margaret River based West Winds Gin team, it is this concept that has seen them bring home a chest of gold in the Australian Distilled Spirits Awards.

The Champion Trophy for Gin was claimed by their swash buckling, sea faring, salty drop The Sabre; a tipple that has received world wide acclaim since its inception four years ago.

The idea of naval strength gin, a less watered down ‘gunpowder proof’ method hailing from the 17th century was one that inspired the intrepid group behind the gin.

“The idea of naval strength always appealed to us,” Head of sales Jeremy ‘Jez’ Spencer said.

He described the essence of the gin as being dedicated to an Australian flavour, with native elements in every sip.

The Australiana attitude is pronounced through the team’s ingredient selection, with some of their other styles featuring bush tomato, lemon myrtle and wattle seed to name a few.

The irony that they had sourced some of these ingredients from Gingin was not lost.

“We’re playing to our area,” Mr Spencer said.

“It was our tip of the hat to the naval gins of old.”

Mr Spencer said the inclusion of salt water into the mix with the addition of other oceanic ingredients contributed to invoking a unique palate sensation.

Using an Arnold Holstein still from Germany, chief distiller Paul White has set up a temporary operation on the weekends from The Grove, creating the beverage using more than 12 unique ingredients.

The award winning gin itself took only two months to create, with the initial concept taking over a year and 45 distillations to perfect.

“We knew it was good, but we never knew it was this good,” Mr White said.

Now with their sights set on a permanent housing in After Hours winery in the South West, creating its first distillery, the team has land in sight.

“It will be a true home in Margaret River,” Mr White said.