OUR DISTILLING PROCESS

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.

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.

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.

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.

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.

We use green cardamom, one of the most expensive spices in the world. The flavour is intense, giving sweet perfumed notes and ginger characteristics when distilled.

We source ours from Vietnam and the aromatics are insane. When we open a small package of star anise the entire distillery fills with aromas of fresh liquorice, sarsaparilla and pastis.

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.

Lavender is used sparingly to lift the other aromatics, so it isn’t an obvious character in the final gin. Grown locally, though occasionally we have to source from France.

Although bringing a strong citrusy, floral aroma and flavour, Green Szechuan is still milder in flavour than its red counterpart.

With intense lavender-like aromatics and a cracked-pepper taste, once distilled this Indonesian plant offers an unexpected spicy, floral sweetness with earthy undertones.

We use the fresh root of turmeric. The fragrance is reminiscent of dill, carrot, cucumber and fresh soil. The result adds a lovely weight and an earthiness to the palate.

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.

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

These native West African seeds bring a pungent, black pepper flavour with hints of citrus. A cross between pepper and cardamom, though botanically related to neither.

These explosive little native limes pack a huge flavour punch – intense, piercing, vibrant lime. They are quite simply amazing, adding a superb citrusy edge to our gin.

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.

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.

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.

A mixed tea blend made up of dark, strong green tea with roasted brown rice. It adds green, light, herbal and floral notes along with loads of texture and a very light toasty character.

A mix of lemon, mandarin, lime and cumquat flavours, this citrus packs a real punch.

We use dried Australian apples for depth and texture. Dehydrating apples at the right time of the year means we get them at their peak flavour.