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.

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.

Desert limes are small edible round fruit, about the size of a large green olive. The aromatic is quite delicate and sharp, creating those ‘higher’ citrus notes.

A sencha green tea that is grown in the shade for a few weeks before harvest, intensifying aromatics and flavours. Powerful and delicate.

Hinoki wood chips offer an amazing texture to the spirit. Incredible length without being astringent.

Sweet Osmanthus is completely amazing. Floral and fruity aromatics, but a very sweet, fruit driven palate with immense power.

Similar to Hinoki, but more aromatic and less textural. It works beautifully with the pine needle aromatics of juniper.

Quite fruity and textural, bamboo leaf blends the other characters in the mix together seamlessly.

Grown by Jane and Brian Casey from Mountain Yuzu near Mount Buffalo. Green Yuzu picks up a beautiful, rich citrus notes – a twisted combination of lime, cumquat, mandarin and kaffir.