The Australian Women in Wine Awards has announced the release of hear me roar – the gin.
It’s the world’s first gin where 100 percent of profits go to assist women to flourish and succeed in their chosen profession in the wine industry.
The gin is the second incarnation of the hear me roar brand, with the AWIWA releasing a Shiraz under the hear me roar label in 2019.
The Shiraz was a sell-out and almost $40,000 was raised and distributed to women in wine across the country.
hear me roar – the gin, is currently in production and available for pre-order via the AWIWA website with an expected release of mid-November.
The brand name hear me roar is a reference to the iconic Helen Reddy song released in 1971 and taken up more widely as a rallying cry for change.
As per the hear me roar Shiraz in 2019, all proceeds from the sale of this gin will go towards scholarships, mentoring programs and professional development for women in the Australian wine industry. Information on how to apply and the selection criteria will be made available early in 2023.
AWIWA Board member and highly respected winemaker Rebekah (Beck) Richardson, who is owner and distiller of Lucid Distilling, is excited to be the maker for the hear me roar gin.
“Having been in the wine industry for over 25 years I love that I can give back and help support other women coming through,” she says.
“I feel it is our responsibility to do what we can to be the change we want to see.
“I love the energy that the Australian Women in Wine advisory board brings to this project and I feel fortunate to be surrounded by so many fantastic women who are not only colleagues, but also friends.
“The hear me roar project is a great way to lift up the next generation of women in our wine community.”
Women represent just under 30 percent of professionals across the wine industry, highlighting a significant gender disparity.
At senior levels, this representation drops to less than 10 percent.
The recipe for the gin was determined by a vote after asking women across the industry to submit what ingredients they thought should be included.
The winner was Tracy Taylor of Tasmania’s Southwood Vineyards, and the gin will be infused with her suggested combination of blackcurrant leaf, native finger lime and Tasmanian pepperberry.