Hear Me Roar Gin supporting women in wine

It takes a lot of gin to make great wine. Hear me roar – the Gin is the world’s first gin where 100 per cent 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 from Australian Women In Wine which released a shiraz from the brand in 2019. The shiraz was a sell-out and almost $40k was raised and distributed to women in wine across the country.

AWIWA Board member and respected winemaker, Rebekah (Beck) Richardson, 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. 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,” says Richardson.

Available for pre-order via the AWIWA website with an expected release later this month, the brand name references the iconic Helen Reddy song released in 1971, since taken up more widely as a rallying cry for change.

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.

Women represent just under 30 per cent of professionals across the wine industry, highlighting a significant gender disparity. At senior levels, this representation drops to less than ten 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, Tasmanian pepperberry.

The entire project has been supported by industry donations, including