Besides the Juniper, my aim with this Gin was to only use Tasmanian native botanicals. I discovered some very impressive native berries, leaves and seeds however they could only be wild harvested which meant I could not get enough quantity to make it practical enough for an ongoing production. I have still been able to use some Tasmanian native botanicals however I have now broadened the list to only Australian native botanicals (plus the Juniper). The use of 6 Native Australian botanicals with 3 of them never used before in any other Gin is found in this Gin.All of the botanicals are vapor infused which is a technique not used too often with Australian Gins. Vapor infusion (as opposed to steeped) will give the Gin a much more delicate and subtle bouquet. The Gin was designed to have a Beautiful smell. There will be delicate petal and citrus aromas with a hint of freshly cut hay.

The Craft & Cos Collingwood Dry Gin is an ongoing conversation with the seasons. We are always juniper forward, true London dry style, with native and traditional botanicals.

Hand-crafted using a combination of locally sourced Riverina citrus, and traditional botanicals, our Dry Gin Murrumbidgee is inspired by the Riverina, New South Wales, the food bowl of Australia. This is the first Gin to be released in Griffith, New South Wales it is wonderfully balanced and juniper-forward, with heavy notes of citrus. A slight hint of the dryness to the palate initially, followed by refreshing citrus presence of New South Wales kelp among our list of botanicals.

An Australian Gin produced in the Riverina, where the skies run as far as the eye can see and where we are known as THE FOOD BOWL OF AUSTRALIA. Best served over ice and paired with a fresh or dee-hydrated slice of lime, orange, lemon, cucumber, rosemary, or mint to add a refreshing and unique twist. Tonic & Soda Water aid the Gin to open up to a whole new level.Our signature Gin has two parts to the distillation, firstly the Juniper is steeped for 24 hours. This steeping process along with fresh juniper is then added to the still before pot distillation.Five other botanicals include coriander seed, orris root, angelica root, cassia bark (cinnamon), elderflower, with an addition of fresh local Murrumbidgee honey.Best shared with the ones we love, where memories are made. Tasting notes: Triple Juniper Gin with Elderflower unlike the 42.5% distillation the 51% has slightly less Elderflower to the palate, the 51% enhances as smooth and sleek on the palate with the finish of Red Gum Murrumbidgee Honey to add to a long finish.

Created our farm in the small village of Allworth NSW, this boutique batch of hand-crafted gin is our homage to the tradition of gin making and the native flavours of Australia. Thirteen botanicals including native sage, myrtles, pepperberry and our signature native sugar bag honey bestow their magic upon this gin. The rare sugar bag honey is produced in small quantities by Australian native stingless bees. This inscribes a unique citrus sweetness that when distilled using a traditional copper pot still delivers a softness and depth to the gin. The result is a beautifully rich gin, at home in a traditional cocktail yet with the complexity and softness to be sipped neat over ice.

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.

With the recent explosion in Australian Gin production, this is the perfect way to sample a wide range of locally made Gin. White Possum have compiled 12 handcrafted local Gins, presented in a sleek matte black sample bottles. The Flight of the Juniper Possum features Gins from NSW, VIC, TAS, SA, WA and the ACT. The set also comes with a tasting and inspiration guide with detailed information about each Gin, distillery and interesting facts about Gin in Australia.