High Quality Spirits
We are on this journey because after decades of working for other business owners, we wanted to setup a family business that our children can take over and work for themselves. We have a strong belief in providing good quality, hand crafted spirits to the local and international community using locally sourced ingredients, where possible, in a sustainable fashion.
HOW WE MAKE OUR GIN
We use vapour distillation to create our gins. We load the still with our neutral spirit, then place all of the botanicals in the column. As the neutral spirit is heated, the alcohol vapours pass up through the column coming in contact with botanicals. The volatile flavour and aroma chemicals in each of the botanicals is then carried along with the alcohol vapours through to the condenser, which cools the vapour back down to a liquid. Once the full run is completed, we measure the final abv% of the product so we can proof it down to the appropriate strength. The gin then rests in the storage vats for at least two weeks to allow all of the flavours to harmonise before bottling and labelling ready for sale.
Juniper Berries
You cannot call the spirit gin, without the base botanical Juniper "Berries". It's actually the seed cone from Juniperis Communis. Contribution: woody, piney, resinous
Coriander Seed
Another core ingredient at the base of nearly all gins. The seeds release a strong, lemony citrus aroma when crushed. Contribution: nutty, spicy, citrussy
Angelica Root
Used typically as a binding agent (similar to Orris Root), angelica has an earthy, slightly herbal, slightly bitter flavour. Contribution: flavour stability, earthy, herbal
Liquorice Root
Not so much used for anise flavour but more for the sweetness in the aftertaste that this root provides. Contribution: wood, mouth feel, sweet aftertaste
Rosemary
Home grown rosemary is used in small quantities to reinforce the sweetness of the liquorice root as well as adding a wonderful herbaceous, floral middle note. Contribution: piney, fresh, savoury, floral
Pink Grapefruit Peel
One of the stars of the show, the unique flavour and aroma of pink grapefruit adds an explosion of citrus. Contribution: citrus, citrus, citrus
Lemon Myrtle
With very high citral content, this Australian native adds another layer of citrus to both the aroma and flavour of the product. Contribution: citrus
Cassia Bark
A slightly softer version of its relative, cinnamon, cassia adds a nice warm middle note of subtle spice. The last aroma remaining in the bottle. Contribution: soft cinnamon spice
Kaffir Lime Leaf
Another one of our home grown ingredients, the leaf of the Kaffir Lime provides a nice lemon-lime note without altering too much else. Contribution: citrus
Rosella
The Rosella bush, having grown here for thousands of years has developed characteristics that make it uniquely Australian. After flowering, the large fleshy calyx is ready for harvesting that have a pleasant tart-sweet flavour that goes very well in gin. Contribution: floral, fruit
Pomegranate Juice
The juice and seeds of pomegranates are both tart and sweet in flavor. Similar to citrus fruit, they’re very refreshing and pretty bold in taste. Contribution: fruit, acid, sweet
Tahitian Lime
Tahitian Limes are actually a cross between Key Limes and Lemons. The zest has an enticing aroma and great citrus flavour profile. Contribution: citrus
Sunrise Lime
Sunrise Lime is a cross between the finger lime and the calamondin, developed by the CSIRO. This hybrid is similar to a kumquat in that the fruit can be eaten whole, as the pith and rind are sweet and the juice inside is tangy and fresh with a delicate floral note. Contribution: citrus
Desert Lime
The Australian Desert Lime is small with an intense, piquant flavour. An extremely versatile fruit they can be used in any product or process where ‘normal’ limes or lemons are used, the main difference being their small size, lack of peel and more intense flavour. Contribution: citrus
Pink Peppercorns
Pink peppercorns are actually dried berries from Brazilian pepper and/or Peruvian pepper trees. Pink peppercorns have a similar flavour to black peppercorns, but they’re milder, slightly sweet and very fruity. Contribution: floral, pepper
Green Peppercorns
Green Peppercorns are the unripe berries that come from the same vine as black peppercorns, just picked earlier and have a more complex flavour profile with fruity notes that are not present in either of the other black or white forms. Contribution: pepper, fruit
Black Peppercorns
Black peppercorns are the green unripe peppercorns picked from the vine and dried in the sun. The natural enzymes in the outer husk of the peppercorns turn the green berries black on drying, forming the volatile oil which gives black pepper its characteristic flavour. Contribution: pepper, warmth
Green Cardamom
Green Cardamom Pods have a strong, unique taste, with an intensely aromatic fragrance and a minty coolness. Contribution: warmth, herbal, citrus, spice, mint
Sage
Sage is a pungent herb that adds a feeling of warmth with an earthy taste, combining the scents and flavors of citrus and pine. We use fresh sage leaves which are more vibrant and less bitter than dried sage. Contribution: citrus, pine, warmth
flavourful recipes
Classic Martini
15 ml of Dry Vermouth
70 ml of Signature Dry Gin
Lemon Peel or Olives
Gin and Tonic
70 ml Signature Dry Gin
200-300 ml Tonic Water
Dehydrated Pink Grapefruit slices
Ice Cubes
Sundowner
70 ml Signature Dry Gin
250 ml Tonic Water
30 ml Passoa Liqueur
1 teaspoon Passion fruit pulp
Ice Cubes
Gin Sour
70 ml Signature Dry Gin
30 ml Citrus Juice (Lemon or Pink Grapefruit)
30 ml Simple Syrup
1/2 Egg white
Put all the ingredients into a cocktail shaker and “dry shake” (without ice) for 30 seconds. Add 6 Ice Cubes and shake for another 30 seconds before straining into a rocks glass. Put 3 drops of Bitters on top of the foam and serve.
