Olive Leaf Gin

Harvested with the olives at Cobram Estate, the dried leaves retain their oils and flavour. Herbaceous with green tea notes and light tannins.

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

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.

Extra virgin olive oil from the Picual, Hojiblanca and Coratina varieties, all harvested at Cobram Estate in Boundary Bend. Fresh cut grass characters and textural notes.

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

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.

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.

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.

The root of the iris plant, orris has a distinctive floral quality. Used sparingly as a base in gin and perfume.