Flagship brand Strait Vodka heads the portfolio of premium quality spirits and liqueurs produced by Strait Drinks.

Strait Vodka (40% alcohol by volume) is produced from the finest Australian wheat grain spirit and blended with pristine Tasmanian spring water drawn from the Permian Springs property at York Town.

The water is naturally filtered through 180 year old gravel rock laid down 180 million years ago and then charcoal filtered and ozone treated at the surface.

Permian Springs water came first in independent comparative taste tests, with a character attributed to the 'softness' , or low calcium content, of the water.

In all, 25 different waters from around Tasmania were assessed for suitability, including mineral content, filtration and ability to supply. That list was reduced to just three from which vodka production trials were conducted.

The other two waters tested were Springfield Spring Water, from near Scottsdale, and Cape Grim, a natural water from the far west coast of Tasmania that emanates from the sky as rainwater and is regarded as possibly the 'purest water in the known world'.

Unfortunately, Cape Grim is so pure it does not have the characteristics most vodka drinkers are looking for.

Strait Drinks intends to introduce a range of fruit and herb flavoured vodkas using Tasmania's renowned fruits, herbs and spices.

STRAIT DRY GIN

Vodka was chosen as the flagship Strait brand because of its ability to become the base for other spirits and liqueurs and it was inevitable that Strait Dry Gin (40% alcohol by volume) would also become a significant brand within the portfolio.
 
In July 2006, Strait dry Gin was awarded a Bronze Medal at the International Wine and Spirits Competition, in London.

The product is well regarded by mixologists and bartenders in domestic and overseas markets. An infusion of several botancials and natural flavours, and the addition of an organic citrus infusion, deliver a classic dry gin with a long, smooth finish. It can be drunk neat over ice with a slice of lemon, lime or orange.

Launched commercially in January 2007, Strait Tasmanian Native Pepperberry (40% alcohol by volume) also earned a bronze medal at the International Wine and Spirts Competition, in London, in July 2006.

Derived from an infusion of the indigenous Tasmanian Native Pepperberry, which grows above 600 metres, the product has been widely acclaimed and is regarded as the classic base for a Bloody Mary. It is herbally spicy, though not harsh, in flavour and is aromatic on the nose.

The Strait Twenty range of vodka and dry gin blends with Hibiscus was launched in June 2007 and was an instant success.

Four flavours were launched (at 20% alcohol) and additional flavours are currently in development. the range comprises Strait Vodka, hibiscus and vanilla; Strait Dry Gin, hibiscus and guava; Strait Dry Gin hibiscus and pineapple, and Strait Tasmanian Native Pepperberry Vodka and hibiscus.

Strait Twenty can be drunk over ice, as a champagne cocktail or with fruit juice, lemonade or soda.

Its versatility has been quickly recognised by the bartending fraternity. It has a special following in China because its deep red colour is regarded as being lucky.

The origins of Sloe Gin are in the United Kingdom where traditionally it was made from sloe berries picked from hedgerows.

Those hedgerows have mostly disappeared over the last 70 years and commercially produced brands like Gordon's and Plymouth sloe gins are now made using sloes grown in Turkey and Slovenia, though recent harvests have been poor, affecting supplies of the finished product.

Thankfully for Strait Brands, sloe berries also grow in profusion in northern Tasmania. The company has sourced its berry volume from Evandale Orchard.

It takes six months to craft Strait Sloe Gin (22% alcohol by volume) following the autumn sloe berry harvest.