Tasting note: Made from certified organic botanicals. Clear. Aromas of coriander, white pepper, lime peel and pine-fresh juniper. Creamy entry leading into a lean, light-to-medium bodied, warming delivery; coriander seed, citrus and juniper followed by a peppercorn accented finish. Tangy mandarin and lingering spice aftertaste. As sleek and elegant as the bottle suggests. 44% Alc./Vol.

In 2017, the Tatsumi Distillery opened in Gujohachiman, Japan and uses traditional brewing practices and materials such as copper pot and kabutogama stills to produce high-quality Gin and Absinthe. The kabutogama still is an old method of distillation that was popular until the late 19th century and the owner Mr. Tatsumi is dedicated to reviving this method through his patience and expertise. His passion for creating unique and authentic spirits is gaining recognition from industry peers and consumers alike. Tatsumi, the owner of Tatsumi Distillery, has created an exceptional craft gin using only one botanical, Juniper berry sourced from northern Macedonia, known for its high quality. The juniper berries found in North Macedonia are distinct due to the unique natural terroir, which results in a high concentration of essential oils. These berries grow wild on high mountain slopes that are unpolluted and pristine, making them the ideal choice for crafting the world's finest gin. Tatsumi Distillery Gin is distilled from two different Shochu bases, Sake Lees Shochu & Chicory Shochu, using the traditional Kabutogama still. To ensure consistency, Tatsumi Distillery Gin is handmade in small batches of less than 500 bottles. Tatsumi Distillery Gin has a woody taste similar to that of coniferous trees, along with a subtle hint of citrus and a fruity aroma reminiscent of Ginjo-Sake. The palate is dominated by the clear flavour of juniper berry, which is pleasantly spicy. The aftertaste is complex and rich, with a depth that comes from the carefully selected base spirits.

First created in 2013, Dodd's is a unique marriage of two separate distillations; the bulk of the botanicals are distilled in a relatively small, 140-litre copper alembic still called 'Christina'. Then, the distillation of the more delicate botanicals (such as raspberry leaf) takes place in a small, bespoke 'Cold Vacuum' still, christened 'Little Albion'. The two spirits are blended for several weeks before bottling. The team's attention to detail extends to exquisite individually numbered, letterpress labels, which are printed on an old Heidelberg press and attached to each bottle by hand. Maybe the finest Dry Martini ingredient available in Australia today.

This Premium Navy Strength Gin is carefully distilled thirteen hand selected ingredients including -caryophyllene, one of the most beneficial terpenes found in Cannabis. Rich in Cardamom, Cinnamon, Grapefruit and -caryophyllene, the High Seas boasts an arrangement of flavours that synchronise to produce transformative notes of spiced nutmeg, sweet ginger cookie and heady grapefruit. With a soft sweetness on the nose and crisp pepper notes on the pallet, the High Seas Navy Strength shines exceptionally on ice with premium tonic, garnished with pink grapefruit and in classic cocktails, such as the classic Wet Martini.

Ki No Bi Kyoto Dry Gin is a uniquely Japanese expression of the classic English spirit. Master Distiller Alex Davies of the Kyoto Distillery uses a spirit base distilled from rice and adds botanicals like yellow yuzu, hinoki (cypress) wood chips, bamboo, gyokuro tea, and green sanshō (Japanese peppercorn) berries that are designated into: base, citrus, tea, herbal, spice, and floral. Each botanical category is steeped into the rice spirit, which is then individually distilled before blending together. It is brought to proof using water from Fushimi, known for its purity. Ki No Bi translates to "the beauty of the seasons"

Monkey 47 is a complex Gin that has great balance between 47 unusual regional botanicals. It is blended with natural spring water to maintain the purity in taste. Enjoy recreating your favourite Gin cocktails with this beautiful Gin.

Komasa Gin is the craft gin label proudly presented by Komasa Jyozo, a shochu distillery in Kagoshima, Japan with over 130 years of distilling history. Gin and shochu both share the fact that they are distilled spirits. Drawing on decades of distilling expertise and know-how accumulated through making shochu, the distillery unveiled a new line of gins in 2018. Komasa Jyozo uses their rice shochu as the base for Komasa Gin, to which they add juniper berries and as few other ingredients as possible in order to let the main botanicals shine on their own. Komasa Jyozo’s goal is to utilize and express the natural fragrances and flavours of their quality ingredients to the fullest. With Komasa Gin, they hope they have hit upon a revolutionary style of gin that is eminently easy to drink and perfect for everyone. A wonderful tea-infused gin from Komasa Jyozo, the Hojicha expression is infused with juniper berries, shochu, Japanese cypress and roasted tea leaves from Kagoshima, which is one of Japan’s most famous tea producing regions. Roasting the green tea means that the caffeine bitterness is eliminated, making for a more aromatic, mellow flavour. Pair the gin with soda or even hot water in the same way you would with tonic for an intriguing, fragrant tipple. Roasted leafy green tea alongside earthy juniper, leading into a touch of sweetness and a fragrant, woody finish.

Tasting note: [15ml sample] The main botanical for this gin is one of the world's smallest Satsuma mandarins. At around four centimetres in diameter, the Sakurajima Komikan grows on the soils surrounding the Sakurajima volcano. Steeped in rice shochu before distillation, the resulting pale gold gin has attractive citrus blossom, ripe orange peel and mandarin aromas and oily, medium-dry flavours with a tangy finish suggesting spiced orange cake. Understated juniper makes for an elegant citrus-focused style, perfect for Summer sipping. 40% Alc./Vol.

Made by the Masahiro distillery, which has been making Awamori for over a century, the Masahiro Okinawa Japanese Gin is the very first to come out of the island. Perfectly capturing the tropical climate of the Southern Japanese island, the botanical list features a variety of local ingredients. Shequasar, guava leaves, and Balinese long pepper. The recipe also includes goya, the anti-aging, cucumber-shaped bitter melon from Okinawa, and a type of hibiscus called roselle.