What makes our gin different to other gins on the shelf?

We proudly ferment and distil grain-free spirit from vegetables and fruit, in small batches. Processing is all done by hand using Sebago potatoes, blueberries and molasses. This is not the usual practice in larger-scale gin-making across the board. Why? Because the fresh ingredients are more expensive and fluctuate with the seasons. The production is time-consuming and labour-intensive but we wouldn’t have it any other way! We believe this is what makes our contemporary Australian Gins so special. The resulting base spirit has a smooth, rounded earthiness and subtle nature only achievable through the careful fermentation of these beautiful regionally grown ingredients.

Fermentation and storage of our various washes occur in 200L or 400L stainless steel variable capacity tanks, which are sealed with a stainless-steel lid and airlock. This small-scale production can be easily handled, keeping the whole process very ‘hands-on’ and entirely our own. Fermentation and clarification of the ‘must’ typically take six to eight weeks, using specific style yeasts and modern, but small-scale, production systems. To achieve optimal flavour our products age from three weeks to four months, making every drop worth the wait.

The distillation is undertaken with our 200L column still “Cecil” in small batch runs. This allows the spirit to be closely monitored for the performance of the unit, and the quality of the spirit produced. Following the production of spirit, the production of gins and liqueurs is undertaken in glass and all flavours and colours are intrinsic to the raw material. No artificial colours, flavours or preservatives are added to any of our superb range of boutique spirits. We are committed to supporting our local and regional growers, sourcing our premium ingredients directly from farmers in line with our paddock-to-bottle philosophy.