Prohibition LiquorCo.

Two Adelaide mates, one with hospitality experience, one a graphic designer, started distilling gin in a backyard garage in 2015, and a decade on the operation runs a Gilbert Street city base alongside a public tasting room inside the Barossa's Seppeltsfield estate, where distilling first happened in 1877 before the site fell silent in the 1970s. Head distiller Hugh Lumsden works a 900-litre copper pot still, named Mary, to produce a range that spans a classic London Dry in Juniperus, a Field Blend Shiraz Gin steeped in Barossa grape skins, blood orange and coastal citrus expressions, and an overproof Bathtub Cut. The Seppeltsfield room pours tasting flights and Prohibition-era cocktails daily. The trophy cabinet has grown fast: Champion Australian Distiller and Champion Australian Gin at the 2025 Melbourne Royal, plus back-to-back World Drinks Awards wins for its coffee and nut liqueurs, evidence of a garage project that outgrew its origins without losing the recipe-first instinct that started it.