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.

This spice is made from the bark of East Asian trees related to the ‘true cinnamon’ of Sri Lanka. Cassia adds a distinct richness to our gin, bringing all the other spices together.

We source ours from Vietnam and the aromatics are insane. When we open a small package of star anise the entire distillery fills with aromas of fresh liquorice, sarsaparilla and pastis.

Plum pudding made by the Mackenzie, Gregor and Jones family to Wilma Mackenzie’s 1968 Women’s Weekly recipe.

We use green cardamom, one of the most expensive spices in the world. The flavour is intense, giving sweet perfumed notes and ginger characteristics when 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.

In Australia we’re lucky to have oranges all year round, from different growers depending on the season. Fresh biodynamic oranges give warm Mediterranean citrus notes that lift all the spices.

We use the leaf of the Tasmanian pepperberry. This local botanical works so well with our Asian spices, adding warmth and length to the palate without adding heat.

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.

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.