Without juniper, there is no gin. When distilled, it adds a medicinal flavour with notes of pine needles. Juniper is grown wild, and the berries are harvested by hand on mountain slopes.

We use the leaf of the Tasmanian pepperberry. This local botanical works so well with our Asian spices, adding warmth and length to the palate without adding heat.

This woody herb is native to the Mediterranean region, but sourced locally from Cameron's backyard. Savoury pine characters from incredibly aromatic fresh leaves.

Bay leaves are from the laurel tree, native to the Mediterranean. Ours are fresh from local backyards including Cameron's. Bright green, herbaceous and slightly sweet.

This outback superfood is part of the sandalwood family, offering mild dry lentil aromatics, a sweet, tangy and somewhat tart fruit, with a slightly sour and salty aftertaste.

Grown in Cam's own backyard, this ruby grapefruit doesn't get any more fresh and local. Distilled whole, the citrus adds a crisp freshness to the gin.

Lemon myrtle is a beautiful alternative to lemon peel when distilling. Its floral character mingles with the other spices without dominating any flavours, textures or aromas.

We source coriander seeds locally for their intense aromatics. We use the dry seeds (not fresh leaves) and they produce amazing lemony citrus notes when crushed and distilled.

This spice is made from the bark of East Asian trees related to the ‘true cinnamon’ of Sri Lanka. Cassia adds a distinct richness to our gin, bringing all the other spices together.

A type of seaweed that adds briny, salty characteristics to the gin.

Adds a beautiful, delicate salt and minerality to the palate, with hints of the ocean and sea breeze.

Adds beautiful rich caramel and toffee flavours, with hints of white flowers.

Primarily adds citrus and menthol notes, with hints of honey and a peppery finish.