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

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

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.

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.

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 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 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.

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.

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.

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.

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.