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HD Gin Bottle Still
Our legacy

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.

The Process


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


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


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 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

Homemade for you

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


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.


Hillarys Distillery

Unit 2, 4 Glory Road
0423 371 612

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