Kangaroo Island Spirits (KIS) brings home Double Silver from this years San Francisco World Spirits Competition.
This is a great compliment to our previous awards, and a great reward for our passion and patience in making KIS Premium Spirits using fresh ingredients in small batches, said delighted KIS owners Jon and Sarah Lark.
KIS Anisette Liqueur is made from Wild Fennel, handpicked by our family on the shores of Kangaroo Island’s Pelican Lagoon.” This smooth and lighter version of a Sambucca styled liqueur, handmade in a small copper pot still at the Lark’s Kangaroo Island distillery, scored better than many Italian competitors this year.
KIS Zenzerino is an unusual blend of spice and citrus (zenzero is Italian for ginger). A little known Italian cousin to limoncello, zenzerino is made using the same method but with fresh ginger and orange peel.
Traditionally served out of the freezer, this fresh and invigorating combination awakens your palette when served neat or in a well‐balanced mixed drink. It works equally well with food, from a dressing on oysters with wasabi or simply drizzled over ice cream.
Further details of the competition and results can be found at http://www.sfspiritscomp.com/results.html
KIS spirits At Tasting Australia. We will be co hosting a workshop at this weeks Tasting Australia ‘L Plates for Learners’ Series. In this session “Shaken & Stirred”, Jon & Sarah will deliver a Master class in Gin which will be followed by Andrew McDowell’s Classic and contemporary Cocktails.
Meet us on the wharf at The Kangaroo Island Sealink “Feast-ival” Saturday 28th April.www.goodfoodkangarooisland.com/seafoodfeastival
