Spring Bay Tasmanian Pink Gin is produced at Spring Bay Distillery's Cambridge facility, Tasmania, using the same grain-to-glass production philosophy applied to the whisky range. The pink gin style adds a selection of red or pink fruits — typically raspberry, strawberry, or hibiscus — to the botanical distillation or post-distillation infusion process, producing the characteristic blush colour and berry-forward flavour profile of the pink gin category while retaining the juniper-led botanical structure of a dry gin base. Spring Bay's use of pristine Tasmanian rainwater and locally sourced or foraged botanicals where possible gives the expression a clean, fresh quality. Bottled at 40% ABV in a 700mL format.

Spring Bay Distillery was founded in 2015 by Cam and Suzy Brett on Tasmania's East Coast — a region known for pristine coastal environments and clean mineral water. The distillery operates across two sites: an original cellar door overlooking Spring Beach on the Tasman Peninsula, and a larger grain-to-glass production facility built in Cambridge, near Hobart, in 2019. Cam and Suzy Brett combined more than 20 years of personal whisky passion with a professional commitment to single malt production. Spring Bay's whisky uses east coast rainwater and a 2,500-litre copper pot still. The distillery has won the Icons of Whisky Awards for Global Visitor Attraction of the Year and Craft Producer of the Year.