These spirits aren’t just inspired by the ocean; they’re made from it.

On South Australia’s Eyre Peninsula, life is ruled by the tides. It’s a region famous for wild coastlines, fresh seafood and a thriving aquaculture industry, where everyone from fisherfolk to marine biologists make a living on the sea.

But tucked between these sandy folds is something far more unexpected – a distillery redefining what it means to work with the ocean.

Don’t let its (slightly morbid) name fool you – Coffin Bay is a town full of colour and life. Over 600 kilometres south of Adelaide, it’s a place primarily known for its oyster production, a prosperous industry driven by local businesses offering everything from tours to tastings.

But on the other side of town, a small team is capturing the coast and its flavours in a whole new way. On the surface, Coffin Bay Spirits doesn’t seem too dissimilar to its neighbours, deeply rooted in its surrounds and championing local produce.

But take a closer look and you’ll start to notice the small differences that set it apart: hyperlocal ingredients, hands-on processes, and a product so specialised there’s nothing else quite like it.

A distillery doing things differently

Inspired by the region’s raw natural beauty and unique vegetation, local couple Ben and Caro Deslandes began experimenting with gin distillery in 2020. What started out as a fun hobby quickly evolved into something much bigger, leading to the official opening of Coffin Bay Spirits in 2021.

Hidden in a small pocket of Coffin Bay National Park on roughly 200 hectares of bushland, it’s the sort of place you’d breeze right past if you didn’t know about it.

This doesn’t bother the couple too much; the distillery is more of a passion project than a commercial venture. Ben and Caro never chased the crowds – but once their bottles hit shelves, the crowds found them anyway.

You see, the spirits produced here aren’t just inspired by the ocean; they’re made from it. Using a specialised fishing licence, the team – Ben, in particular – freedives for seaweed right off the national park’s shoreline. They collect fresh samples from eight different seaweed families, which are infused in the distillery’s four signature gins.

The Nitre Berry Gin leans in gently, with a focus on sweet red fruit and a whisper of brine, while the Bush Blossom Gin is made with locally foraged natives, creating a more botanical profile.

Although softened by native juniper, the Rare Coastal Gin promises a true taste of the sea. The High Tide Gin embraces it completely, delivering an ‘oceanic mineral burst’ with an earthy black-pepper warmth.

A quiet opening for Coffin Bay

Since its conception, Coffin Bay Spirits has mostly operated behind closed doors. But in a moment of quiet reverence, small groups are now being accepted for private bookings. Available by appointment only, the exclusive experiences offer a never-before-seen glimpse inside the distillery, as well as a bespoke tasting session.

The high-end experience includes fresh platters of locally sourced seafood paired with Coffin Bay cocktails and waterfront views. Guests may also join a guided coastal walk to see where ingredients are foraged, plus the opportunity to interact with and learn about the seaweeds used, in situ.

While the distillery has recently opened up to guests, visits are strictly by appointment only. Ben and Caro run the whole operation themselves, and with the new offering still in its early stages, availability is limited and bookings cannot be guaranteed. Those hoping to stop by will need to enquire directly.

But watch this space. The Deslandes continue to work hard behind the scenes, with more exciting developments expected in the months ahead. We’ll cheers to that.

Coffin Bay Spirits is stocked widely across South Australia, or can be purchased directly online.