An investigation into the volatile constituents of Australian native plants to understand their chemical and sensory contributions to gin

I am thrilled to announce a groundbreaking collaboration between Brogan's Way Distillery and the University of Melbourne of Melbourne, under the Australian Government Department of Education's National Industry PhD Program.

The team, including academic supervisors Associate Professor Kate Howell and Sonja Needs aims to investigate the volatile constituents of Australian native plants to understand their chemical and sensory contributions to alcoholic spirits.

University of Melbourne’s Perspective:
The University of Melbourne has extensive experience in understanding the aromas of foods and beverages, to understand the relationship between chemical compounds and sensory attributes. Kate Howell, Associate Professor of Food Chemistry and lead academic supervisor, shares their perspective:

"Flavouring alcoholic spirits combines chemical and sensory knowledges with understanding plant materials to make characteristic beverages like gin. Expanding our knowledge into plants endemic to Australia and connecting with industry and Indigenous-led businesses will contribute both scientific knowledge and collaborative best-practice into the industry."

Brogan’s Way Distillery’s Perspective:
"The National Industry PhD Program provides manufacturing businesses of all sizes an opportunity to collaborate with world class academic institutions like the University of Melbourne to carry out critical research. Without this program a relatively small local producer like ourselves would never be able contemplate such vital research. This exciting project will provide Australian Food producers with deeper knowledge of our unique indigenous botanicals, inspiring innovation and ultimately competitive advantages on a global stage.”

Student Perspective:
Brogan Carr, PhD Candidate at University of Melbourne, expresses her excitement:

"This project aims to investigate the volatile constituents of Australian native plants to improve the distilling industries understanding of the chemical and sensory contribution these plants impart in alcoholic spirits. Despite enormous scope of this project, this is a start for the industry to continue this research as an industry relevant resource with the intention being that this data will impact future recipe development decisions for distillers. Reducing innovation time-frame and waste, while also increasing creative and innovative products to reach the market place, that are mindful of Country and providing an opportunity for distillers and First Nations owned agricultural businesses to connect.

This research could lead to advancements in spirit manufacturing techniques, reduction in waste by-products, shortening new product innovation times, while opening up new possibilities and contributing to the research community."

Thank you to Mitch Smyth and Matt Atkins for you ongoing facilitation.