Limited seasonal release with a rich cherry flavour complemented by botanicals, made by steeping locally grown fresh cherries in gin.
Cherry Gin 35%
For the 2020 seasonal release, locally grown Cherries from Eldorado Orchards were frozen and then steeped in a specially made gin that featured cassia and lemon myrtle. After the cherries were strained out the infused gin was fortified with more gin. The result is a unique seasonal release with a rich cherry colour and flavour complementing our blend of botanicals.
Recipe ideas: On the rocks with a slice of lemon or G&T with a hint of Lemon as a garnish or in a ginsecco (a shot of gin & a couple of frozen berries topped up with Prosecco)On the rocks with a slice of lemon or G&T with a hint of Lemon as a garnish or in a ginsecco (a shot of gin & a couple of frozen berries topped up with Prosecco)
Robust new world gin distilled from barley spirit, vapour infused with a blend of classic botanicals, citrus, hops and pink peppercorns.
Yardarm Distilled Gin 42%
A robust vapour infused New World gin with a smooth rounded flavour. You'll taste the traditional gin botanicals including juniper, coriander, angelica and cassia bark together with citrus (orange peel, lime leaves, cardamom and lemon myrtle), spicy pink peppercorns and hop flowers.
Recipe ideas: G&T garnished with lemon and rosemary, dirty martini or classic gin cocktails.
Powder Monkey Gin
Navy strength gin made in a classic dry style with a barley and triticale spirit, showcasing a select few native and locally grown botanicals.
Powder Monkey Navy Strength Gin 58%
At its heart is a bold dry spirit with a distinctive rye character that we craft from triticale, malt and barley. After 3 distillations in our copper and glass column, we infuse a selection of six botanicals: plenty of juniper, supported by five locally sourced botanicals; eucalyptus leaves (picked from the majestic Blakley's red gum [Eucalyptus blakelyi] outside the Stillhouse), pink peppercorns along with cinnamon, lemon and aniseed myrtles.
Powder Monkey is currently made with 100% Australian grain & botanicals and features NE Victorian "Bobbie's Patch" Juniper.
Recipe ideas: Classic G&T with lemon or lime, Gin sour.
A rich dark chocolate flavoured liqueur made with organic cacao nibs, vanilla and just a little sweetness.
Dark Cacao Liqueur 30%
Organic Peruvian cacao nibs are steeped into our triple distilled grain spirit, along with Vanilla and just a little sugar to offset the bitterness of the cacao. The result is a Liqueur with a rich flavour much like a block of dark chocolate
Recipe ideas: Expresso martini, Jaffa martinin,over ice cream or neat as a night cap.
A unique gin distilled from barley spirit, vapour infused with a balance between classic and aniseed botanicals.
The Aniseed Gin 42% (formerly Evolution)
A unique aniseed flavoured gin vapour infused with the traditional gin botanicals including juniper, coriander, angelica and cassia bark, with a blend of aniseed flavoured botanicals: aniseed, star anise, fennel, liquorice root and aniseed myrtle, fresh ginger and cinnamon myrtle.
Recipe ideas: G&T garnished with orange and sage, in long drinks with ginger beer and lime.
The forerunner of gin, made with a blend of gin botanicals but with a distinct aged grain character in the spirit, appealing to gin and whiskey drinkers alike.
Grain Jenever 38%
An homage to the traditional Oude (old) Jenever style, with 33% malt-wine. The malt-wine is lightly aged in oak and blended with a triple distilled grain spirit, infused with juniper and a combination of local and native botanicals, including, pink peppercorns, ribbon gum leaves, three Australian myrtles: lemon, cinnamon and aniseed, and eucalyptus honey.
Recipe ideas: Neat, chilled in a tulip glass filled to the rim.
A traditional French aniseed flavoured aperitif made with a botanical blend led by native aniseed myrtle.
Pastis is a traditional French aniseed flavoured aperitif. We make our Australian Pastis with grain spirit, infused with a selection of traditional pastis botanicals together with two unique Australian representatives: Aniseed Myrtle and Mintbush.
Recipe ideas: one part pastis to four parts chilled water, adjusted to one’s own taste