To harness the wattleseed flavours of roasted coffee, dark cocoa and toffee, three types of wattleseed are roasted and ground before pouring over the base gin to cold macerate. This also allows the protein lipids to balance the warmth of this higher percentage gin, creating a smooth yet rich taste. In combination with the light pine and citrus notes of juniper, blood lime and riverland orange, a strong gin with intense citrus aromas, complex roasted aromas and a lively golden hue is created.
A bold higher proof gin distilled from a grape base, vapour infused botanicals and three species of house roasted native wattleseed. Well balanced, textural and citrus forward the warm palate shows rich underlying flavours of roasted coffee, cocoa and pepper.
Acacia Victoriae: Stone fruit, dark chocolate & toffee
Acacia Kempeana: Carob pod, dried fruit & sunflower seed
Acacia Coriacea: Cocoa, roasted coffee & burnt sugar
Juniper & Coriander: Fresh pine, resinous & spice
Riverland Orange: Bright citrus notes
Blood Lime:Mandarin peel, floral & purfumed
Native Pepperberry: Spicy, peppery & hints of basil