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Our first gin release is the serendipitous result of working with friends Gypsy Brewing Co. out at the winery at Patterson Lakes, and learning that they had a still and were beginning their own craft spirit range. We got chatting and they kindly offered me use of it to make this first batch using native Australian botanical ingredients. Gin, perhaps more immediately than wine even, reflects the origin of its ingredients. I was keen to create something that tasted distinctly Australian, without veering into caricature. Finger Limes, three different types of Myrtle, wattle seeds, lemon scented gum, all transport you to the smell of the Australian bush (or perhaps just your backyard) which is where I want to enjoy some of this with some good tonic over ice on a warm summer evening.
It has been a fantastic experience to take my palate for wine and apply it to new flavours, and a great privilege to collaborate and learn from Gypsy Brewing’s distiller Sebastian Raeburn.
– Native Australian Botanicals: Mountain Pepper Berry, Riberry, Wattle Seed, Lemon Myrtle, Aniseed Myrtle, Cinnamon Myrtle, Finger Lime, Eucalyptus Citriadora,
– Organic Juniper (not native, sorry)
– Hand bottled and waxed
– Individually numbered
– Hand drawn labels