GREEN ANT GIN

THE GREEN ANT GIN EDITION

ACKNOWLEDGEMENT OF COUNTRY

Gin Society acknowledges the Traditional Owners of the land on which we operate our business. The Gadigal people of the Eora Nation are the traditional custodians of this place we now call Sydney.

We pay our respects to Elders past, present and emerging. We also extend our respect to all the Aboriginal and Torres Strait Islander people across all of country and celebrate the rich history of the world’s oldest living culture and their continuing connection to land, water and community.

FOUNDER’S

WELCOME

Welcome to another edition of the Gin Journal as we explore some of the finest craft gins on the planet. Following a Scandinavian sojourn that brought us a punchy juniper-led drop, we’re returning home to taste one of the most beguiling gins you’re ever likely to try.

While insects aren’t synonymous with the most common botanicals like coriander seed and angelica root, they have carved out their own niche in the spirits world.

Far and away the most successful, however, is this issue’s feature bottle: Green Ant Gin. The remarkable lemonlime flavour that Seven Seasons have managed to extract from the native green ant is, in a word, astonishing. We just know you’ll love mixing up a few citrusy cocktails with this drop.

We also explore the other fascinating creations that Seven Seasons have crafted, each using wild-harvested ingredients from Larrakia country. Our Gin List showcases other gins being made by First Nations people. Then we take a deepdive into how other distilleries around the world are using their own indigenous insects to develop truly unique – yet still refined – craft gins.

We have an interesting chat with this issue’s Ginsider, Leon Dalloway, to hear about why gin holds a special place in his heart, and Daniel Motlop, Founder of Seven Seasons, shares a few different ways you can mix up Green Ant Gin cocktails to impress your friends.

As always, you can drop us a line at hello@ ginsociety.com. Sit back, pour yourself a few lemony drops of Green Ant Gin and enjoy the issue!

Cheers!

DANIEL MOTLOP, FOUNDER OF SEVEN SEASONS

Andrew Burge Founder, Gin Society

VISIT US AT WWW.GINSOCIETY.COM

4 MEET THE MAKER

Turning the humble green ant into a gin sensation

Con

14 TASTES OF WILD AUSTRALIA

Green Ant might be Seven Seasons’ premier gin, but it’s not the only delicious drop that Daniel Motlop has crafted.

22 COCKTAIL HOUR

with Seven Seasons’ spirits

The Gin Society team

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Founder: Andrew Burge Director: Jagdev Singh Creative Director: Annah Lansdown Head of IT: Chris Richardson Membership Relations: Emily Prunty Designer: Tori Gibson Editor: Simon Jones

32 THE NEGRONI X GELATO PAPA

26 A TRUE TASTE OF INSECTS Want to really entrench yourself in a bug’s life?

28 THE GINSIDER with Gin Journey’s Leon Dalloway

Gin and Gelato - a match made in heaven

36 THE INDIGENOUS GIN LIST 5 must-try gins from First Nations producers

GREEN ANT GIN EDITION

ntents

42 THE GIN LIBRARY Read all things gin

Get in touch | Gin Journal is the bi-monthly members’ magazine of the Gin Society.

Members Got a question or query about your membership? We’re here to help. Drop us a line – hello@ginsociety.com

Events Hosting an event? Looking for unique gins or an organised tasting? Let’s talk – events@ ginsociety.com

Advertising We welcome enquiries about advertising and brand collaborations. Please contact sales – sales@ginsociety.com

Partnerships Launching a new gin? Opening a new venue or distillery? Let us know – partnerships@ginsociety.com

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SEVEN SEASONS’ GREEN ANT GIN

Turning the humble

g re e n a n t

into a gin

4

sensation

Daniel Motlop

In a space as crowded as the gin market, you need to offer something truly spectacular in order to see customers return time and time again. That’s exactly what Daniel Motlop of Seven Seasons has achieved with his jaw-droppingly delicious Green Ant Gin. 5

Native ingredients in the schoolyard

Spend just a few moments looking beyond the gin label and you’ll find a very clear thread that flows through everything Daniel does – in work and in life. His earliest memories are of time spent in Larrakia country.

His grandfather, a Torres Strait Islander from the top end of Queensland, moved to Darwin to start a family, and in doing so he unwittingly set Daniel on a path that would bring some of the most incredible native flora and fauna to a wider audience.

“I grew up with the luxury of having native ingredients in the school playground,” Daniel remembers. “There was also a lot of time spent hunting and learning about the land around the Northern Territory.”

At just 16, he upped sticks to live in Adelaide – a childhood dream that ended up lasting 10 years. But Larrakia country was never far from his mind, and soon he found himself moving back to Darwin to start a small Aboriginal harvesting business.

“That’s how all this started – getting into food and things. I knew a lot about native ingredients, but I really wanted to showcase them and teach other people about them. That led to buying Something Wild [an Indigenous-owned food and beverage company] and starting Seven Seasons.”

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Larrakia Country

“

I grew up with the luxury of having native ingredients in the school playground,” Daniel remembers. “There was also a lot of time spent hunting and learning about the land around the Northern Territory.”

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Of people and place There’s no false altruism to Daniel’s story.

Humbleness comes naturally, and he’s more interested in sharing stories about the people side of the business rather than the economic outcome. But as a business owner, he knew that if he was going to do something big, he needed to do it right.

“

Green ants have been a constant in Daniel’s story. His first commercial licence was to harvest green ants, and soon he’d spun his business nous to attract one of the biggest names in international cuisine: Rene Redzepi.

For us, it was more about the commercial side of getting Aboriginal people involved in the native food chain,” he says. “I knew that if we could come up with a product that supported a community to be able to harvest a certain amount every year, and if that product went well, then obviously long term it would allow us to put money back into the community.”

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SEVEN SEASONS’ GREEN ANT GIN

“We were lucky enough to supply Noma in Sydney for Rene’s 10-week pop-up.

But we wanted to go even bigger with the green ants. For Aboriginal people harvesting the green ants, getting a popular product to go well would mean we could keep collecting them for the rest of our lives.”

Despite Daniel ramping up his supply of green ants to around 100 restaurants, he remained selective about who could get access to them.

“We wanted to keep them to the high-end restaurants who could really showcase something unique. The last thing you want to do is give your green ants to a little corner store and end up with a bad reputation.”

But even with so many highend clients, the true scale of green ant production simply wasn’t viable as a long-term business venture.

So a pivot to gin seemed like the ideal solution.

Large-scale production, a fantastic product, and a much more consistent rate of harvesting.

“When you’re talking 100 grams here and there, it’s never going to be enough to create a sustainable business. So now most of our supply goes to the Green Ant Gin.”

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Guided by the seasons Despite needing a significant ramp-up in production once Seven Seasons got underway, Daniel says it’s not as simple as saying, “We need X amount of green ants for X amount of bottles.”

“Using these native ingredients means we’re guided by the seasons,” he explains. “None of this stuff is farmed, so if there are no green ants around, we obviously can’t harvest.”

Daniel and the wider Seven Seasons family work extremely hard to protect their way of doing things. And in doing so, he says they are working to protect their culture as well. “This company is

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“When the dragonflies swarm the sky, it’s in nature telling us the dry season is upon us.”

based around the seasons, so in terms of sustainability, that’s right at the forefront.

“Aboriginal people have been doing this for a long time. We harvest during the right season, and for green ants it’s no different.

We’ve worked out that if we harvest during the Windy Season, which is what the Green Ant Gin is based around, we know that there will only be green ants in the nests. There are no queen ants, no black flies. So harvesting outside of those times can have a big effect on the next year.”

“Speargrass, Goose Egg, Knock ‘em down season signifies the beginning of the end of the wet season.”

Teaching culture and respect through spirits It should come as no surprise that Green Ant Gin is a well-awarded spirit in its own right. With gold medals from the San Francisco World Spirits Competition, the Australian Distilled Spirits Awards and many more, it’s a gin that is just as well regarded by experts and judges as it is by the average punter looking for something unique to try. And it’s hard to go past a bottle with actual green ants floating in the spirit. So, as Daniel puts it, he’s content for things to keep flowing along as they have been in recent years.

“We’re really happy with the way the brand is going in terms of how our story is being talked about.

For me, it’s really about the brand – it’s about teaching mainstream Australia about our culture and respect. Obviously the gin has to taste good, but ultimately we really want to tell that story.”

seven-seasons.com.au

“

I love the fact that we can sit in a bar and hear people talk about green ants, talk about the seasons. Our seasons don’t go by dates. We don’t say, ‘Oh, it’s summer on this date. That’s when the season changes.’ It’s a cycle; they go around as our seasons do in seven.

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Botanicals

While the full list of botanicals is kept firmly under wraps – much like the rest of the Seven Seasons selection – in your bottle of Green Ant Gin you’ll be able to smell and taste:

Juniper

 Boobialla (native juniper) Lemon myrtle Finger lime Strawberry gum Pepperberry

Australian green ants 12

DANIEL’S DESERT ISLAND GINS What does the man with the golden palate enjoy in a gin? Here are some of Daniel’s favourite drops at the moment:

KIS Wild Gin

(Kangaroo Island Spirits) The wildest gin imaginable.

A contemporary Australian dry gin inspired by the wild landscapes of our island.

Distilled with hand-harvested and locally grown ingredients: boobialla, eau-du-cologne mint, lime zest and pink peppercorns. This gin has sweet spice and citrus notes.

Native Ground Gin

Ginache

(Seppeltsfield Road Distillers) SRD Native Ground Gin (Never Never has been inspired by native Distilling Co.) botanicals found throughout Bursting with Flavour, this great land we call Australia. Ginache Is The Spirit Botanicals include Juniper, Of Wine Country.

Western Australian Wax A Perfect Union Of Flower, Finger Lime, Tasmanian Premium McLaren Vale Pepperberry, Lemon Myrtle and Grenache Fruit And Peppermint Box. Our Award-Winning Triple Juniper Gin.

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EXPLORE SEVEN SEASONS’ OTHER SPIRITS

TA S T E S OF

S U A D L WI 14

STRALIA Green Ant Gin might be Seven Seasons’ premier gin, but it’s not the only delicious drop that Daniel Motlop has crafted. With big plans to create a spirit for all seven seasons, here’s a taste of what the team has achieved so far.

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“For Aboriginal and Torres Strait Islanders, nature is our clock, the stars are our calendar, and changes in the winds, plants and animals tell us the new season has arrived.”

— Seven Seasons

Bush Apple Gin

BUSH APPLE GIN

Don’t be fooled by the name – the bush apple is in fact nothing like the apples you buy at the local supermarket. It’s more akin to a pomegranate or rhubarb in flavour, with a fluffy texture and a tart, tangy aftertaste.

“It’s actually nothing like an apple at all,” Daniel says. “ Bush apple is just the closest English words they could come up with!”

While its unique exterior and relative obscurity make it a potentially lucrative ingredient for high-end restaurants – similar to what Daniel achieved with his green ants – shipping it from Darwin to Sydney frozen meant there wasn’t much appetite for this humble native fruit.

So it made sense to use the bush apples for a gin.

“Our Bush Apple Gin represents the Monsoon Season, when we usually harvest all the fruit over December, January and February.”

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“Our Bush Apple Gin represents the Monsoon Season, when we usually harvest all the fruit over December, January and February.”

What to expect: The addition of bush apples gives this gin floral, berry and eucalyptus flavours and their colour provides the blush hue for the gin.​Boobialla, pepperberry, lemon myrtle and finger lime balance the requisite juniper with flavours of gently spiced orange blossom and jammy forest berries.​

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What to expect: Made from a base of wildharvested native yams from the Northern Territory, this vodka has balanced earthy flavours and creamy, nutty notes.

Daniel suggests using it to make a Dry Martini with a lemon twist.

NATIVE YAM VODKA

In much the same way as bush apples, Daniel says the native yams he uses for his Native Yam Vodka are unlike anything you’ve ever seen. Harvested during the rainy season, which can last from January through March, it’s a time when the dirt is soft so it’s easy for the Larrakia people to gather this fantastic vegetable.

“You’ve got to really wait for the rainy season,” Daniel says. “You’ll look out for a tiny little bell flower to pop up, about the size of your fingernail. You see it come out of the ground 18 among all other little weeds.”

Native Yam Vodka

Representing the Bush Fruit Season, the utterly remarkable Bush Honey & Wattleseed Coffee Liqueur takes what should be a straightforward spirit to the very next level. The Larrakia bush honey is floral and sweet, plus the addition of native wattleseed infuses the coffee with hints of roasted hazelnut.

What to expect: With its unforgettable taste – chocolate on the front palate giving way to mocha, candied walnut that fills the mouth, and notes of honey and spiced chai on the finish – this liqueur is the perfect afterdinner drink, served neat or on the rocks.

When paired with the Native Yam Vodka, it makes an exceptional espresso martini.

Bush Honey & Wattleseed Coffee Liqueur

BUSH HONEY & WATTLESEED COFFEE LIQUEUR

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AND A WHOLE LOT MORE TO COME…

While most of Seven Seasons’ research and development is held tightly under wraps – especially regarding the expressions of flavour and special native ingredients that will be used for the brand’s upcoming spirits – Daniel can share that a whiskey is well and truly on its way. If the angels are kind during maturation, you may even find yourself pouring a glass within 18 months.

“Obviously whiskey tells you when it’s ready,” Daniel laughs. “At least that’s what everyone tells me. But yes, we’re in early stages of tastings and it is already a pretty amazing product. We’re lucky enough to have George Campbell overseeing things as he really knows his whiskey. But it’s not just about the taste, it’s about the stories.”

If the name George Campbell rings a bell, it’s because he’s been brought over from the prestigious Glenfiddich Distillery in Scotland, where he headed up operations during a period of significant growth.

Not a bad choice to manage your first whiskey production! We can’t wait to try the new drops that Daniel and his Seven Seasons team come up with.

The seven seasons Monsoon Season Speargrass, Goose Egg & Knock ‘Em Down Season Bush Fruit Season Heavy Dew Season Windy Season Build Up Season Rainy Season

“Obviously whiskey tells you when it’s ready,” Daniel laughs. “At least that’s what everyone tells me.”

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WHATEVER YOUR GIN WE’VE GOT JUST .

THE IF

O F YO U R D R I N K I S T H E M I X E R ,

M I X W I T H T H E B E ST

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f re n c h 75

Seven Seasons founder Daniel Motlop conjures up his favourite cocktails to pair with two of his incredible gin creations.

Ingredients

45mL Green Ant Gin, 15mL lemon juice, 1.5 bar spoons of sugar, 45mL Sparkling wine.

Stir lemon juice and sugar, add gin and shake with ice.

Strain over ice into flute & top with Sparkling wine.

The elegance of such a delicate cocktail is only enhanced by this beautiful citrusy gin.

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Ingredients

60mL 30mL Campari, 40mL Green Ant Gin, 30mL, The Italian Australian Bitter Orange (78 Degrees Distillery).

Stir down and pour over block ice.

of lemonThe delectable hit Gin takes lime in Green Ant tail to the ck this classic gin co w green fe a d next level. Ad garnish! ants for a delightful

australian n e g ro n i

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Ingredients

60mL Seven Seasons Bush Apple Gin, 30mL Lemon Juice, 15mL Sugar Syrup and 1 Egg White. Add to a shaker with ice and shake, strain into a glass and garnish with a lemon twist. g Bush Not only does addin markable Apple Gin pack a re vibrant sour punch, but its y makes red-pink hue reall this Gin Sour shine.

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gin sour

native g&t Ingredients

50mL Green Ant Gin, 150mL Tonic Water (Daniel recommends CAPI).

Garnish with lemon myrtle leaf. e this gin Native Green Ants giv nder fresh lime and coria -d sy rinking, flavours for an ea can enjoy refreshing G&T you all year round.

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A T RU E TA S T E O F

INSECTS Want to really entrench yourself in a bug’s life?

Go beyond your bottle of Green Ant Gin and taste an array of gins infused with insects from around the world.

FIRST ESSENCE TAGAME GIN If you actually manage to get your hands on a bottle of First Essence Tagame Gin, you’ll be one of just a handful of people who’ve experienced the nauseatingsounding-but-apparently-flavourful giant water bug. The Lethocerus indicus is an aquatic insect that’s common in Southeast Asia, especially around Thailand, where it was sourced for this gin. They have a fruity aroma that, when distilled, comes out as tasting of pear and green apple. Yes, the giant water bug itself is edible – but with only around 300 bottles produced, you might have to shop around.

Produced by: Tatsumi Distillery, in partnership with ANTCICADA, a Tokyobased insect restaurant.

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CRITTER BITTERS Handcrafted cocktail bitters made with roasted crickets. What could be better? Well, this collection – which began life on Kickstarter back in 2016 – actually comes in four different flavours: cacao, vanilla, toasted almonds and pure cricket. While it seems like the original founders are no longer producing Critter Bitters en masse, others have stepped in to fill the crickety void. You can purchase a four-ounce bottle at a number of different online stores, but good luck locating all four flavours. Add a few dashes to your favourite gin cocktail, or enjoy it with soda water to get the purest taste of toasted crickets.

Yummo!

But can you

EAT IT?

First Essence Tag ine Gin

While we can’t speak for all insect-based spirits, we know for a fact that not only can you eat the ants in your bottle of Green Ant Gin, but you absolutely should! The delightful lemon-lime flavour will smack your tastebuds and have you coming back for seconds.

ANTY GIN Can’t get enough of ants in your gin? Well, there’s another one you can try if you’ve the stomach – and the disposable cash. At £220 (around A$380 plus shipping) you’d want to hope this is one of the best gins you’ve ever tried. Instead of native Australian green ants, this spirit revolves around the red wood ant, which is rich in formic acid and has a tangy, citrusy flavour among a variety of other carefully chosen botanicals. If you feel like making a game of things, there are exactly 62 ants in each bottle – never more, never less. Care to count them all?

Produced by: Cambridge Distillery, in partnership with Nordic Food Lab.

Available at www.hairydog.com.au Available at https://shop.artintheage.com Anty Gin by Cambridg e Distillery

Toaste

ke d Cric

rs t Bitte

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SIDER

GIN THE

Our Ginsider for this issue is someone who lives and breathes our favourite spirit. Leon Dalloway – known in these parts as The Gin Boss and founder of the crowdpleasing Gin Journey – sat down with us to answer a few very important questions.

LEON DALLOWAY Leon is the founder of the globally adored Gin Journey. His gin tour has hosted, educated and entertained more than 150,000 guests over the past nine years.

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Gin Journey was founded in 2013 in the UK and went on to launch in numerous cities around Great Britain. In 2018, Gin Journey launched in Singapore for the first international

HOW WERE YOU INTRODUCED TO GIN? I was first introduced to gin through the local Cuban bar, Dos Hermanos, which I worked at when I was 18 years old in Leicester, UK. It was decked in a seriously cool authentic fit-out, not your average cheesy spot.

“

I LOVE THE HISTORICAL CONTEXT OF GIN AND ITS STORY, WHICH SPANS CENTURIES.”

You’d be forgiven for thinking that the rum was flowing – it was – but the Tanqueray and tonics were too. We built them with as many limes squeezed in as physically possible (blame the crap tonic!) and garnished with a pack of posh crisps. Not a bad start for a young buck, I must say.

WHAT MAKES GIN SUCH A SPECIAL SPIRIT FOR YOU? I love the historical context of gin and its story, which spans centuries. It rivals that of a great dramatic novel. I love a success story, and gin is certainly that – especially in the UK and Australia.

Gin differs from other spirits in that it’s the balancing of botanicals which creates the flavour profile, rather than how it tastes directly off the still or how it’s aged in barrels. It shows the skill of the distiller in a different way.

I’m a huge fan of botanical gardens and every sip of gin is like I’m taking a stroll through one of the world’s great gardens.

Gin gives me a sense of place. edition and, in 2022, he brought his tour to Sydney to showcase the city’s unrivalled gin scene – to roaring success. Also known as the Gin Boss (on Instagram), Leon is a BBC gin expert, member of the Gin Guild and, previous to Gin Journey, an award-winning bartender.

He takes his Martinis as a Gibson, so if you see him in a bar feel free to send one over!

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HOW DO YOU DRINK YOUR GIN? Three ways: 1. Martini – dry, with an onion or olive 2. Classic Negroni 3. G&T with a sprig of rosemary or a lemon myrtle leaf.

I also love to explore a cocktail menu and see how the great bars of Sydney are showcasing their preferred gins.!)

WHAT ARE SOME OF THE NEW GINS YOU’VE BEEN TRYING LATELY? Four Pillars Fresh Yuzu is an absolute banger. Audemus Umami is completely mad but insanely delicious – distilled with Parmigiano and capers. I love the new liquids coming out of Hickson House Distilling Co. and I’m super excited to try what Poor Toms have got coming up when they move to their new place ’round the corner from their original in Marrickville.

WHAT ARE YOUR THREE DESERT-ISLAND GINS? I mean it’s a tough one because I work with so many great gins.

1. Plymouth Dry, for my Martini and because I’m a proud Englishman 2. Poor Toms Sydney Dry, for my Negroni 3. Four Pillars Fresh Yuzu, for my G&T

WHAT DO YOU LIKE ABOUT GIN SOCIETY? Gin Society is a special concept to showcase new gins to a gin-adoring public. The quality is much higher than any other subscription service out there, therefore the drinkers are sipping on better gins and reading a great magazine to go with it. I’ve discovered gins I’ve never had the pleasure of trying before and that’s got to be a good thing. Plus, Andrew and his team are superstars – it’s great to know you’re supporting good people by drinking quality gin.

ginjourney.com

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LEON’S DESERT ISLAND GINS PLYMOUTH DRY GIN

Plymouth’s uniquely smooth taste is based on a recipe which dates back to 1793 - and specifies a unique blend of seven ingredients or botanicals, distilled in combination with pure grain alcohol and soft Dartmoor water.

A great depth of flavour, with a wonderfully fresh juniper, lemony bite with deeper earthy notes. Plymouth has a slight sweetness and extraordinary concentration and complexity. https://www.plymouthgin.com/

FOR MY MARTINI AND BECAUSE I AM A PROUD ENGLISHMAN.

FOR MY G&T.

FOUR PILLARS FRESH YUZU GIN

POOR TOMS SYDNEY DRY GIN

The original. Our Sydney Dry Gin is unlike any other. You’ll notice a classic juniper backbone complimented by fresh green apple, native strawberry gum leaf, and chamomile. An easy drinking gin - delicate, fresh, and floral. For more delicious results, serve with a strawberry. https://poortoms.com/

FOR MY NEGRONI.

A bright, aromatic and (yes) fresh dry gin made with locally-grown yuzu and by their adventures making gin with Japanese friends. https://www.fourpillarsgin.com/

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The Negroni X Gelato Papa 32

movie night treat

GELATO PAPA IS ONCE AGAIN PROUD TO BE COLLABORATING WITH GIN SOCIETY IN 2022.

The Negroni is a favourite cocktail among the Gelato Papa team, so it made sense to create a Negroni Choc Top. The dry bitterness of the Negroni combined with the dark chocolate and creamy gelato makes the Negroni Choc Top a delectable adult treat.

Great for a movie night or just an indulgent treat anytime.

Established in 2017, Gelato Papa founder Lilly Stuckings studied at the International Culinary Institute in Italy where she learnt the techniques for developing her made-from-scratch gelato recipes.

All of Gelato Papa’s products are handmade, which means they can turn any ingredient into gelato – and they’ve created some weird and wonderful flavours over the years, including Blue Cheese and Burger Sauce gelato!

Negroni Choc Tops

&

Lilly Gavin

VISIT Gelato Papa for your Negroni Choc Top. Mention you are a Gin Society member for a DISCOUNT. 14A Gilbert Road, Preston, VIC and 72A Station Street, Fairfield, NSW. 33

GELATO PAPA X GIN SOCIETY

Negroni cocktail

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GIN AND GELATO – A MATCH MADE IN HEAVEN

Negroni Choc Top dipping Gelato extraction

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5 must try- gins

THE INDIGENOUS GIN LIST Seven Seasons’ inspirational Green Ant Gin paved the way for other First Nations producers to craft their own fantastic spirits. So let’s take a journey together and explore these bush-to-bottle gin creations.

O R GA N I C KOA L A G I N BE ACHTREE DISTILLING CO.

Our Organic Koala Gin was inspired by walks through the Australian bush. The fresh, crisp scent of eucalyptus evokes memories of exploring and marvelling amongst nature. As koalas would agree, eucalyptus makes for a refreshing and clean drink. And our Koala Gin is no exception. Traditional juniper berries are balanced with the tasting notes of the native lemon myrtle, marshmallow leaf, lime, cinnamon, and vanilla.

Handcrafted in small batches at our distillery, Koala Gin perfectly complements a Sunday Sesh during a hot Aussie summer. 42% Alc/Vol https://beachtree.com.au/product/organic-koala-gin/

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Bronze San Francisco World Spirits Competitio n 2022

Best Australian Contempora ry Gin San Francisco World Spirits Competition 2022

O R GA N I C Q U O K K A G I N

BE ACHTREE DISTILLING CO.

Inspired by the happiest animals on Earth—quokkas—the friendly and well-known locals who have made Western Australia’s Rottnest Island famous. This gin is for berry lovers.

Handcrafted in small batches at our distillery, we’ve used organically grown juniper, bilberries, and mountain pepper berries, giving it a fruity berry front and warm finish.

Balanced with native Australian botanicals, including lemon myrtle, you’re left with a sweet spiced flavour. Just like its namesake, Quokka Gin is bound to put a smile on your face!

42% Alc/Vol https://beachtree.com.au/product/organic-quokka-gin/

O R GA N I C S K I P PY G I N BE ACHTREE DISTILLING CO.

Our signature native gin! Named after the iconic eastern grey kangaroo, this gin is as Aussie as it gets.

Handcrafted in small batches at our Sunny Coast distillery, every sip will have your tastebuds hopping with happiness. It’s jam-packed with flavoursome native botanical favourites, including strawberry gum, lemon myrtle, finger lime, Kakadu plum, native pepperberries and quandong. Combined with our organically-grown sugar cane base spirit, Skippy evokes memories of being out bush. 42% Alc/Vol https://beachtree.com.au/product/organic-skippy-gin/

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5 Now le Only $2 a S On

N AT I V E L E M O N G R AS S & LEMON SCENTED GUM GIN TA K A G I N C O .

Spirit of Australia. Smooth First Nations’ native botanicals. Indigenous-owned.

Ingredients: Crafted with Juniper, Coriander, Angelica Root, Cassia Chips, Finger Lime, Orris Root, Native Lemongrass, Native Lemon Scented Gum Leaf, Dessert Limes. 40% Alc/Vol https://www.takaginco.com.au/shop-gin/p/ takagin700mllemongrass

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Indigenous-owned and produced and distilled in Naarm with First Nations native botanicals.

e orld Bronz ancisco W n 2022 r San F Competitio it Spir s

BUSH APPLE GIN SEVEN SEASON SPIRITS

The addition of bush apples gives this gin floral, berry and eucalyptus flavours and their colour provides the blush hue for the gin.​ Boobialla, pepper berry, lemon myrtle and finger lime balance the requisite juniper with flavours of gently spiced orange blossom and jammy forest berries.​ 42% Alc/Vol https://www.seven-seasons.com.au/product/bushapple-gin-700-ml/

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What’s in our Gin Library?

Read all about gin THE GIN DRINKER’S YEAR: DRINKING AND OTHER THINGS TO DO WITH GIN

by Tara Richardson (Booktopia $18.85) The Gin Drinker’s Year is a celebration of all things gin and is packed with cocktails, food and gin-fusion recipes. With everything from 150 gin cocktails and gin-infusions, plus 30 delectable gin-spiked food recipes such as Penne alla Gin or Minty G&T Lollies, to heartfelt tributes to Snoop Dogg’s ‘Gin and Juice’, the sozzled wit and wisdom of renowned gin soak Dorothy Parker and the rules of Gin Pong and Ten-Gin Bowling, there’s an entry for every day of the year.

The real GIN BOOK

by Peter William Parker (Amazon $11.47) Most people instantly think of the everpopular Gin and Tonic—and if that’s you, then you are in for a big surprise because in reality it is so much more. This ultimate gin cocktail book focuses on following areas: history, production, nosing & tasting, Bar Equipment, Classic, Modern, Simple, Refreshing and exotic recipes.

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THE BOOK OF VERMOUTH

ar

n

M

PODCAST

s

by Shaun Byrne (Amazon $41.12) With over 100 classic and modern cocktail recipes, The Book of Vermouth explores every aspect of the drink and shows just how much you can do with it, on top of a delicious Martini or Negroni. making; the tools, equipment and ingredients needed for the different methods of producing gin.

Grab your G&T and have a listen to this great

a t in i f

THE SAVOY COCKTAIL BOOK

by Harry Craddock (Amazon $31.85) Harry Craddock was a United States citizen who left during Prohibition and joined the American Bar at the Savoy Hotel, London, in 1920. Craddock was one of the most famous cocktail barmen of the 1920s and 1930s. Craddock’s “The Savoy Cocktail Book” was published in 1930.

Craddock invented a number of classic cocktails, including the famous Corpse Reviver #2 and possibly including the White Lady, and popularised the Dry Martini.

PHILIP MOORE, GIN MAGAZINE HALL OF FAME INDUCTEE Distiller Philip Moore became the first Australian inducted into the Gin Magazine’s Hall of Fame in February 2022.

He joins us for a wideranging interview about his career and the evolution of Australian gin. S13E8

https://drinksadventures.com.au/

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THE GIN SOCIETY PROUDLY BRINGS YOU THE GIN JOURNAL.

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