The flagship brand Strait Vodka heads the portfolio of premium quality spirits and liqueurs produced by Strait Brands at its Tamar Distillery facility, at Beauty Point.

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 nearby Yorktown.

The water is naturally filtered through rock laid down during the last Ice Age 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' 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 Brands intends to introduce a range of fruit and herb flavoured vodkas using Tasmania's renowned fruits, herbs and spices.

Vodka was chosen as the flagship Strait brand because of its ability to become the base for other spirits and liqueurs. It was inevitable that Strait Dry Gin (40% alcohol by volume) would also become a significant brand within the portfolio.
 
In Julky 2006, Strait dry Gin was awarded a brinze 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 a citrus infusion deliver a classic dry gin with a long, smooth finish.

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, the product has been widely acclaimed and is regarded as the classic base for a Bloody Mary. It has a spicy, though not harsh, 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 has been 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.

 

To be launched May 2008.

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 50 years and commercially produced brands like Gordon's and Plymouth sloe gins are now made using sloes grown in Turkey and Slovenia.

Thankfully for Strait Brands, sloe berries also grow in profusion in northern Tasmania.

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