Cowtown tavern work set to start

Warren HatelyAugusta Margaret River Times
An artist's impression of the proposed tavern development.
Camera IconAn artist's impression of the proposed tavern development. Credit: West Winds Gin

The ground is set to break on Cowaramup’s long-promised tavern site, with news West Winds Gin will develop its site on Hasluck Street.

The street was already earmarked for a supermarket and associated shops, including a liquor store, but the tavern proposal was a separate development.

Company chief executive Paul White said his company bought the northernmost commercial lot in 2014.

The distillery and tavern development was part-funded by WA’s Agriculture Department under its WA Value Add investment scheme.

Mr White hoped to have the company’s new “spiritual home” finished by Christmas.

“This is a pivotal moment in the company’s history, and one that sets the foundation for the future sustained growth and local jobs in Cowaramup and the South West,” he said.

“We have been distilling in the Margaret River Region since 2014, only made possible with incredible support of local producers — putting not only our heart and soul in to the project, but also many of this great land’s unique botanicals into every bottle, not to mention Margaret River Sea Water.

“This opportunity represents a great chance to give back and honour the support we’ve had through this important local development.”

Site works would start next month.

Mr White said the building would “be the first of its kind in Cowaramup” and drive visitation as well as support the region’s struggling tour operators as a new destination.

The development would also serve “as a hub for local producers to showcase their own food and drink products”.

Head distiller Anthony Reynolds said the project was the realisation of many years of hard work including that of previous workers. “I’m incredibly passionate about the fact that this opportunity … gives us the chance to increase our production volumes,” he said. “I will also be able to expand the distilling team in the process, helping to pass on the knowledge and build for the future whilst honouring the legacy of previous distillers.”

The development would use local building materials such as stone and reclaimed timber.

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