our distilling process

That’s the holy grail we aim for with every gin we make.

To begin, we get our base grain spirit from Bomaderry on the south coast of NSW, which sources wheat from around 6000 farmers across the state. Wheat creates an incredibly clean spirit and Australia has a global reputation for high-quality produce and production.

The grain spirit is diluted to around 30% ABV and 450 litres are pumped into the belly of the still known as the ‘pot’. We add our dry botanicals directly into the pot with the base spirit, around ten different dry seeds, leaves and roots.

Beth, our largest still, is powered by steam. Jude and Wilma, her smaller production siblings, are both heated by electrical elements (with power coming from the solar cells on our distillery’s roof).

Once the pot is boiling, vapours begin to rise and head up out of the top of the pot, through the botanical basket, steaming the oranges and releasing the flavours of the fruit. For the next seven hours the liquid will condense and re-condense as it passes from the pot, to the basket and then through seven separate plates on our column still.

Each of these plates remains closed, acting as a mini-distillation of its own, further refining and purifying the spirit. This ensures a gin as smooth and as pure as… well, as something extremely smooth and pure. Let’s stick with great gin.

Eventually the high proof gin is dispensed from the still at a remarkable 94% ABV. Such is the purity of this spirit that it can be sipped (in a minute quantity) and you can taste the botanicals. It is not ‘rocket fuel’, which comes from inferior distillations, but a smooth gin which is also super strong.

You may notice your gin go a tiny bit cloudy if you store it for long periods in the fridge. Not to worry! This is caused by the botanical oils that often become cloudy in cold temperatures. We could of course chill filter our gin at this stage of production to ensure this doesn’t occur, but that would strip away a tiny bit of the flavour.

Once the gin is tasted and approved, it’s time for bottling. And this happens a mere ten metres from where it has just been made, before being boxed up and out the distillery door.