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.

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.

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.

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.

The Australian macadamia may be the most expensive nut in the world, and the hardest to crack. But it’s worth it for the sweet, buttery flavour and texture these native nuts provide.

A complex spice which packs a punch, this Chinese native has a citrus aroma with an overtone of pine, helping to balance a variety of flavours.

Fresh ginger provides the level of flavour lift required to match other botanicals. We like to use mature ginger for its juiciness and intensity.

We use the root of the plant, which has a very earthy, mushroom or woody smell. Angelica adds to the soft texture of the final gin, along with a very, very subtle bitterness.

As the name suggests, this pink apple has a tart burst of flavour with a sweet finish, and juicy flesh. The fresh skin adds a lovely fruit-led lift to our Modern Australian Gin.

In Australia we’re lucky to have oranges all year round, from different growers depending on the season. Fresh biodynamic oranges give warm Mediterranean citrus notes that lift all the spices.

Fresh local lemons lift the savoury botanicals, adding fruit and brightness.

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.