DISTILLATION
CREATING PERFECTION
Our GINs are produced with native botanicals exclusively from the Australian territories.
With an artisanal dedication to exceptional quality of the product, the Master Distiller William McHenry blends botanicals to achieve unique tastes and sensations in the world.
Kakadu Plum, Lemon Myrtle, Eucalyptus Strawberry Gum, Mountain Pepper, Cinnamon Myrtle, Celery Top Pine, Australian Acacia Seed and Desert Peach are among the botanicals used.
Kakadu plum
Origin, Northern Territories
Characteristics
Incredible richness of vitamin C with antioxidant properties. Kakadu plum has thus proved to be the richest natural source of this vitamin in the world.
The Kakadu plum is the fruit of a slender tree that grows up to 32 meters in height, and produces a greenish-yellow fruit that ripens around March. A fruit known and used as a traditional food and medicine by the Aborigines for thousands of years.
Lemon Myrtle
Origin, Queensland
Characteristics
Lemon myrtle (Backhousia citriodora) owes its Latin name to James Backhouse (1894-1869), a nurseryman from York. Lemon myrtle is native to Australia and its intense citrus-scented leaves are very popular in local cuisine. The source of the intense lemon scent is citral, one of the characteristic components of lemon essential oil. Lemon myrtle contains over 90% dicytral and therefore makes an excellent substitute for lemon
Eucalypto Strawberry Gum
Origin, New South Wales
Characteristics
Strawberry Gum can reach 20 meters in height with large glossy green leaves and a creamy white flower. Its scent can be classified as reminiscent of cinnamon and sweet strawberry. Strawberry gum leaf is used to enhance the flavor of cooked fruit dishes and in jams and spiced sweets to enhance the classic flavor of wild berries. The leaf is used fresh or dried and as a ground spice. It can also be used in native herbal teas and carbonated drinks.
Mountain Pepper
Origin, Australian Capital Territory
Characteristics
Very rare spice, it is the fruit of Tasmania lanceolata, a shrub that grows in the rainforests of southeastern Australia and in particular on the island of Tasmania. The berry is larger than the fruits of black pepper and is composed of an external part with a sweetish and floral flavor that contains spicy and anesthetizing seeds that recall Sichuan pepper.
Cinnamon Myrtle
Origin, Victoria
Characteristics
The Backhousia myrtifolia, It is a small tree (up to 7 meters), forms a low crown. The leaves are 3-6cm long and have a pleasant spicy cinnamon aroma and flavor. The cream colored flowers are star-shaped followed by star-shaped capsules. This tree grows well in most soil and climate conditions and tolerates long, dry summers as long as it is watered regularly. It grows best in full sun but can also thrive in partial shade or shade.
Celery Top Pine
Origin, Tasmania
Characteristics
Phyllocladus aspleniifolius, commonly known as the celery pine, is a gymnosperm endemic to Tasmania, Australia. It is widespread and common in Tasmania. Its “leaves” seem similar to those of a celery plant, hence the common name It is so called due to the similarity of its “leaves” to those of celery. In reality, they are not true leaves, but rather cladodes (flattened stems), and very young seedlings have needle-like leaves. The trees grow up to 30 meters high and can live for 800 years.
Australian wattle seeds
Origin, South Australia
Characteristics
A mainstay of the indigenous Australian diet for over 40,000 years, it was traditionally ground and used to make a type of flour. With a hard shell that protects the seed during long periods of dormancy on the ground. Wattleseed can survive harsh climatic conditions and was historically a valuable source of protein and carbohydrates in times of drought. It has a roasted coffee aroma, with touches of sweet spice, raisins and chocolate. It has a savory flavor, rich in hazelnuts and wheat biscuits.
Quandong
Origin, Western Australia
Characteristics
The small shrub (it does not exceed 4 meters in height) grows in small groups. The Quandong fruit is green, but when ripe it tends to red, with yellow hues. Quandong is considered a unique species and there are no other varieties in nature. The taste, sometimes slightly acidic, is nevertheless pleasant, a mixture of that of apricot, peach and rhubarb. Rich in nutrients, it is made up of 25% proteins and 70% oils. The Aborigines consume the Quandong fruit as a drink, to cleanse the body of toxins.
