Two small bars in Adelaide's West End have released a line of gins, and plans are already in the works for larger-scale production.

On the back bar of Clever Little Tailor and Pink Moon Saloon sits a wide range of liquor. Among the many spirits on offer, one reigns supreme.

“Completely honestly, our number one biggest selling product is gin in both bars by a million miles,” co-owner Marshall King tells CityMag.

Gin, the juniper-flavoured tipple once used by alchemists to ward off the plague and ease child birthing pains, has seen a resurgence among drinkers in the last decade.

An IWSR report showed gin consumption doubled in Australia over five years to 2019, and more than 12 million bottles were produced locally in 2020.

More and more distilleries have begun popping up across Australia to cater for the increase in taste for the alcohol. The same report found a 35 per cent increase in gin production to 2020.

“Gin is accessible,” Marshall says. “It’s not perceived to be as bland or neutral as vodka, it’s not as serious or perhaps as intimidating as whiskey, and, generally, not as expensive.”

Encouraged by this change in drinking, Marshall and business partners Dana Whyte and Henry Holland have launched their gin, Brighter Later.

Brighter Later founders Marshall King, Dana Whyte and Henry Holland

The small venue owners teamed up with Brendan and Laura Carter of Applewood Distillery to make two types of gin: a savoury (Marine Ultra) and a modern (Astral Orchard) dry gin.

They’ve produced about 2000 bottles, with capacity set to increase year-on-year. Distilling the gin for use in their bars and selling it commercially and to other venues allows them to reduce costs and diversify the business.

As Marshall says, it’s about thinking outside of the bars.

“The cogs started turning during COVID-19 about how we could diversify our income streams,” Marshall says.

“We didn’t want to be stuck in that same geographical space that is the bars, and one way to do that is to look at making the things that you sell, which is a model that we’ve seen work really well in small bars overseas.

“Gin production is growing pretty quickly across the Australian landscape and we don’t think it’s going to slow down anytime soon.”

Dana says the goal is to have a production facility “within a few years” and a smaller setup by mid to late 2023.

Initially, distilling was going to happen inside the kitchen at Pink Moon Saloon on Leigh Street. However, romanticism aside, they found the space could lead to bottlenecks in production.

“We had barely started and I realised that we had to get another bonded space, so we’re moving all of our bonded storage out of Pink Moon Saloon to a space around the corner from Day Job,” Dana says.

Dana describes the modern dry gin as a “citrus and juniper-led” drink and the savoury gin as “pretty close to a martini”.

Marshall says founding the label took about “one-tenth” of the investment needed to open a new bar or restaurant.

The gin brand’s name, like Pink Moon Saloon, is a nod to a Nick Drake album, but is also intended to evoke hope for the future.

“We’ve only just started,” Dana says.

“Yesterday we went down to Osteria Oggi, and we are really proud that after years of eating there and supporting them, they’re now supporting us.

“When you walk in our product is there sitting on the shelf. It’s pretty exciting to see.”

For updates on where you can find Brighter Later, follow along on Instagram.