Australian distillery Never Never has been recognised on the global stage, taking out Most Innovative Spirit and Global Distiller of the Year at The Spirits Business Awards in London. Its newly released Signature Vodka, made from Australian wheat spirit and distilled olive, coconut and avocado oils, was named the most innovative spirit across the entire category. Head Distiller and Co-Founder, Tim Boast, was awarded Distiller of the Year by an international judging panel, while the brand also received a Special Commendation in the Gin Brand of the Year category. “It was an incredible night for Never Never. To win Most Innovative Spirit on a global stage is an amazing achievement for our small brand,” said Tim. “The cherry on top was the distiller’s award, an accomplishment that wouldn’t be possible without our passionate and creative production and brand teams.” Signature Vodka was developed using techniques refined over eight years of gin production, with the distillery applying its long-standing focus on innovation to create a textural vodka rooted in the flavour-building methods they’ve honed over time. Rather than drawing on traditional European vodka influences, the team approached the challenge from an Australian perspective, where they cannot rely on Eastern European distilling heritage, Russian winter wheat, Polish potato or region-specific resources like Icelandic glacial water or French Appellation. Instead, they leaned on their deep understanding of building texture and flavour, using that expertise to shape a premium product through process, technique and material selection. The distilled oils were chosen for their ability to add body while maintaining neutrality, creating subtle notes of olive, white chocolate, honeyed macadamia and coconut cream. The vodka uses the same McLaren Vale water used in Never Never gin, with natural salts added to enhance mouthfeel and pH. The neutral spirit is filtered through activated carbon for 16 hours before the final oil distillates are blended. The result, according to the brand, is an ultra-smooth expression designed for martinis and highballs. “We pulled as many levers as we could to give us a leg up against the bigger imported brands here in Australia,” said Co-Founder and Brand Director, Sean Baxter. “It just so happens that those levers make the product even more delicious. We didn’t do it to be different, we did it because we think it makes an incredible vodka.” Sean also acknowledged the significance of Tim’s individual award. “We must also pay homage to Tim winning the global distiller award. He works bloody hard and is very humble when it comes to the personal accolades he wins. I’m very proud of what he’s been able to achieve.” The timing of the awards aligns with the recent release of Signature Vodka, which launched last month and is already being used in top venues. Melbourne’s Byrdi has adopted it for its house martini, including in its ‘First Frost’ cocktail featuring shiso, pine, house vermouth and shiro shoyu served at -14°C. In Sydney, Tailor Room has introduced its ‘Satin’ cocktail combining clarified apple, oolong, pear liqueur, fino sherry and vermouth, finished with Makrut-lime-infused coconut and olive oil. In Adelaide, Honeydripper serves it with pickled cucumber, karkalla and smoked caperberries. Signature Vodka is available through the Never Never website and selected bottleshops. Source: HHPR Find more food and drink updates on Crumb Wire.
