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Line up the bottles! Gin-themed cruise to hit the waves

July 25, 2019 Headline News No Comments
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A seven-night gin-themed ocean cruise, proclaimed as the world’s first by the cruise company behind it, is set to head from Adelaide to Fremantle in January.

Rum is more associated with the sea, but Australia’s gin revival is in full swing, parting the waves for what promises to be a memorable cruise. Five years ago, fewer than 10 gin distilleries operated in Australia. The number now tops 100, thanks to rising demand – so the time is right.

Cruise & Maritime Voyages (CMV) has announced the introduction of themed cruises for its upcoming Australian season – including the seven-night Boutique Gin and Culinary cruise, a five-night Military History cruise, and a one-night in-port “Fringe on the Water” Fringe World event to take place aboard the newest ship to join the CMV fleet, Vasco da Gama.

“We’re always looking to add value for our guests so we’re excited to be introducing two concepts that we consider a first in cruising,” Dean Brazier, managing director of Cruise & Maritime Voyages Australia, explained.

“Themed cruises in Australia to this scale are a first for us, and we are eager to offer these distinctive cruises on board Vasco da Gama, during her first Australian season.”

Vasco da Gama, a mid-sized ship catering for up to 1220 guests, will arrive in Sydney on 1 December 2019. Many frequent cruisers may recognise it; the ship previously sailed in Australia as Pacific Eden.

Gin ahoy!

Boutique Gin and Culinary Cruise

As well as boutique gins, the world-first Boutique Gin and Culinary Cruise from Adelaide to Fremantle will showcase the best local produce from South Australia and Western Australia.

The summer cruise will include:

  • Cooking demonstrations with Callum Hann (MasterChef runner-up 2010) and Themis Chryssidis from Sprout Cooking School;
  • Lectures from gin experts and master distillers at Giniversity and Adelaide Gin;
  • Optional hosted gin tastings with Giniversity and Adelaide Gin;
  • Optional culinary shore excursions; and
  • Optional hosted dinners with Callum Hann and Themis Chryssidis.
  • The gins available on board will primarily be traditional London dry styles, brought to life with native Australian botanicals. This provides a fitting connection to CMV, as the cruise line offers a traditional British style of cruising, sailing to a range of exciting Australian ports.

In addition to showcasing some of the best boutique spirits in Australia from Australian Distilling Co and Great Southern Distilling Co, the gin cruise will champion locally sourced produce from Western Australia and South Australia, as showcased by guest chefs Callum Hann and Themis Chryssidis.

Fringe on the Water

The ship will host an in-port festival of the Fringe entertainment dreamed up by Fringe World on Saturday 1 February 2020 will include:

  • A Fringe World headline act in the main theatre;
  • Roving performers in the bars and lounges;
  • Live music and DJs into the early hours; and
  • Overnight accommodation, breakfast and dinner on board Vasco da Gama.
  • The exciting headline act will be announced this October, with the release of the Fringe World program.

Military History Cruise

A Sydney to Adelaide Military History Cruise has been themed around Australia’s involvement in past conflicts – and the little-known story of how close they came to arriving on our shores.

The cruise will also offer shore excursions focused on visits to historic monuments and memorials in Melbourne; lectures from ex-military personnel about war and military conflicts along Australia’s southern coast; research workshops with the Virtual War Memorial Australia and other military themed events.

Cruise & Maritime Voyages is currently celebrating its 10th year of operations.

Vasco da Gama offers two pools, wellness centre and spa, a two-tiered theatre, five bars and lounges and a range of accommodation options, including 40 solo traveller cabins.

Six dining venues feature cuisine from around the world and the ‘Chef’s Table’ provides a degustation menu plus an insight into the workings of the galley.

Edited by Peter Needham

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