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HDo you believe in magic? When tonic or citrus is added to our Butterfly Pea Gin, it changes colour from a deep blue to a vibrant pink, a truly magical experience. Infusing the exotic butterfly pea petals from Southeast Asia with our Dry Gin, we have crafted a gin that is round and silky with lifted floral notes, pandan, and citrus.

A collaborative expression between wine region & gin distillery like no other. Our Dry Gin has been barrel-aged for 6 months with locally sourced French Margaret River Cabernet Sauvignon barrels. The palate is bold with dark fruits such as mulberry and blackberry, as well as a tannin and complex integration of pepper berry and woody flavours.

Our Overproof Gin, true to the mining state of Western Australia, is crafted to pack a punch at the end any hard day of work. Loaded with spiced flavour featuring, cardamon, coriander seeds, cubeb peppers, orange rind, and black pepper resulting in an overproof gin of real finesse and power yet smooth on the palate.

At Tempus Two we do things differently. We don’t follow tradition. We go beyond it. Unshackled from winemaking traditions, our Copper series makes any occasion a celebration, so we decided to make a gin with flavours that help create memorable moments. Beyond the traditional juniper berry and coriander, our Wild Botanicals Gin is distilled with native Australian botanicals including desert lime, orange peel, salt bush and wattle seed. Packed full with juniper, this is a gin-lovers gin, full of punchy flavours of juniper, citrus earthiness and just a hint of sweetness to round it out. Enjoy as a classic G&T or as a negroni with gin, sweet vermouth and campari, garnsihed with an orange wedge or orange peel.

At Tempus Two we do things differently. We don’t follow tradition. We go beyond it. Unshackled from winemaking traditions, our Copper series makes any occasion a celebration, so we decided to make a gin from Shiraz. Rather than grain, we make our gin from Shiraz wine spirit distilled with juniper berries, coriander, orange peel and Shiraz grapes. The result is a rich, jammy gin with Shiraz fruit flavours balanced with juniper, earthiness and spice. Enjoy over ice with a dash of soda water, or get creative with a cocktail mixing shiraz gin, Tempus Two Prosecco, Soda and a generous blood orange wedge.

At Tempus Two we do things differently. We don’t follow tradition. We go beyond it. Unshackled from winemaking traditions, our Copper series makes any occasion a celebration, so we decided to make a gin from Prosecco. Rather than grain, we make our gin from Prosecco wine spirit distilled with juniper berries, coriander, orange peel and rosebuds. Delicate and floral, varietal flavours of green fruit and citrus are enhanced with the rosebud and juniper botanicals resulting in a light and elegant gin. Perfect for the gin curious or those new to gin, enjoy this simply with soda water and ice or a martini, adding dry vermouth and a lemon peel garnish.

An award winner, this tripled distilled in a copper pot and macerated for 3 days using 14 Australian native botanicals (plus one non-native). The navy strength is a citral driven Gin that has been tricked up with lemon-scented gum, ginger and pepper berry.

Our barrel aged Gin is a small batch handcrafted Gin. It is made using a selection of old and new world botanicals. The Gin is then left in French and American Oak ex Barossa Valley Shiraz barrels, giving a smooth caramel richness to balance the citrus and juniper with a warm, woody finish.

Imbue distillerys inaugural gin - a smooth wheat-based spirit starring locally abundant, foraged botanicals from Melbournes fringe suburbs. Suburban is boldly spicy, with the unmistakable pine aroma of juniper and the nutty warmth of coriander. Sunflower seed oils carry the grassy fennel and ginger heat through a burst of lemon to a crisp finish. Garnish with cucumber in a g&t to enhance the prickly pears unique melon notes.

A gin that is ever changing and makes an exciting addition to any gin collection. The seasons are ever changing it could be Rhubarb, Cherry, Sloe Berry or Elder-flower. Depending on the season and the fresh produce we can grow on the farm or source locally. For our first seasonal release we have discovered Cumquats are magnificent in gin so we have infused them in our GiN with a limited number of bottles produced each time.