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Australian gin is made from a variety of native botanicals, including lemon myrtle, finger lime, cinnamon myrtle, strawberry gum, and native pepper. The unique flavours of these botanicals, some of which have been used by Indigenous Australians for millennia, give Australian gin its distinctive character and have contributed to its soaring popularity worldwide. In addition to these native ingredients, Australian gin distillers also experiment with unusual botanicals such as shiraz grapes, seaweed, whey, and even green ants to create innovative new styles of gin. The thriving craft spirits industry in Australia, with its commitment to quality, sustainability, and innovation, has led to the emergence of numerous small-batch gins with distinct flavour profiles, attracting both local and international attention.
| Characteristics | Values |
|---|---|
| Number of gin-making distilleries in Australia | Over 100 |
| Common characteristic | Highly experimental nature |
| Unique flavours | Native Australian botanicals like seaweed, whey, pepper leaf, lemon myrtle, finger lime, cinnamon myrtle, strawberry gum, Tasmanian pepperberry, etc. |
| Pairing | Cured or smoked meats, steamed prawns, pan-fried salmon, seafood salads, etc. |
| Well-known Australian gin distilleries | Four Pillars Gin, Patient Wolf Distilling Co, The Craft & Co, Melbourne Gin Company, Archies, Never Never Distilling Co, etc. |
| Minimum ABV | 37.5 percent |
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What You'll Learn
Australian gin's unique botanicals
Gin is a spirit whose dominant flavour comes from juniper berries, but with other botanicals in the mix. Australian gin is no different, but what sets it apart is the unique range of botanicals used by distillers to create world-class spirits. Native Australian botanicals, some of which have been used by Indigenous Australians for millennia, lend distinctive flavours to Australian gin.
The first gin distillery in Australia was Lark Distillery in Tasmania, founded in 1992. However, it was Australia's first dedicated gin distillery, established just south of Tasmania on Kangaroo Island by Bill Lark's brother, that started the gin-making tradition in the country. Today, there are hundreds of gin-making distilleries in Australia, up from less than 10 five years ago.
The unique botanicals used in Australian gins include lemon myrtle, finger lime, cinnamon myrtle, strawberry gum, and native pepper. For instance, the Pure Origin Tasmanian Gin uses Tasmanian pepperberry, one of the world's rarest peppers, to add a zing to its gin. Archie Rose Signature Gin, on the other hand, uses Dorrigo pepperleaf from New South Wales, which has woody cinnamon notes. Native blood limes and river mint are also used in this gin. Less piquant spices used in gin-making include the crushed leaves of rainforest giant, aniseed myrtle, and cinnamon myrtle.
Some Australian gins also use native fruits, such as the Kakadu plum and Davidson plum, to create pink gins with a natural blush. The much-loved murraya or orange blossom is another botanical that lends delicate floral notes to gins like Garden Grown Gin. Other unique botanicals used in Australian gins include seaweed, whey, pepper leaf, shiraz grapes, and green ants.
The abundance of native botanicals in Australia allows distillers to create small-batch gins with unique tastes, aromas, and styles. This has contributed to the success of Australian gin, both domestically and internationally.
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Juniper, the key botanical
Gin is a spirit whose dominant flavour comes from juniper berries. It is the key botanical in gin—it isn't gin without it. The minimum ABV for gin is 37.5 percent, and it allows for “Only natural and/or nature-identical flavouring substances” to create the predominant taste of juniper.
The European Union’s rules define gin under three categories: Gin, Distilled Gin, and London Gin. London Gin is the strictest of the classifications. It uses ethyl alcohol of agricultural origin of at least 96% ABV, which goes through a redistillation in the presence of juniper and other botanicals. It permits a maximum of 0.1g of sugar per litre and must be bottled at 37.5 percent alcohol or above.
London dry gin is typically made through two methods: maceration and vapour infusion. In maceration, the botanicals for the gin are placed inside a still along with neutral spirit that is at least 96 percent alcohol. In vapour infusion, the botanicals are put into a basket at the top of the still. As the spirit in the still is heated, the steam rises up and through the basket, extracting flavour from the botanicals. Some botanicals—hard ingredients like roots and juniper berries—tend to benefit from the maceration method, whereas delicate botanicals such as fresh citrus and lemongrass benefit from vapour infusion.
Australian dry style gins, including the Four Pillars Rare Dry Gin or Adelaide Hills 78° Dry Gin, can be consumed in classic cocktails such as the Negroni or in bespoke cocktails such as the Drop Bear or the Lemon Aspen Collins.
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Native ingredients and bush foods
Gin made in Australia uses a variety of native ingredients and bush foods, reflecting the country's unique flora and fauna. This gives Australian gin a distinct character and flavour profile that sets it apart from gins produced in other parts of the world.
One of the most popular native ingredients used in Australian gin is the Tasmanian mountain pepper leaf, which is known for its
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Experimental craft gins
Australian gin is known for its experimental nature, with distillers using unusual botanicals and barrel-ageing their products. This has resulted in a plethora of unique flavour options for consumers. The surge in gin distilleries in Australia—from less than 10 five years ago to over 100 today—has been driven by the spirit's growing popularity both domestically and internationally.
One example of an experimental craft gin is Four Pillars Bloody Shiraz Gin, which is made with Yarra Valley Shiraz grapes and recommended to be consumed with tonic water or straight over ice with a slice of orange to preserve the nuanced flavours. Another example is Seven Seasons Green Ant Gin, distilled with zesty, citrus-flavoured green ants. The Adelaide-based distillery sources its produce from Aboriginal communities who employ Aboriginal harvesters.
Other experimental craft gins include the Hot Cross Bun gin, Spiced Fig Gin, and the Meridian and Botanical gins from Ginny Pig Distillery in South Australia. The Australian Distilling Co. also produces a craft gin in small batches in copper pot stills, with a juniper-forward palate offset by coriander, cardamom, and nutmeg. It can be enjoyed neat, on ice, or in a gin martini, and is recommended to be paired with a light tonic and a wedge of fresh lime.
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The Australian gin boom
Australia is witnessing a gin boom, with a growing number of distilleries and unique, experimental flavours. In the past five years, the number of gin-making distilleries in Australia has exploded, swelling from less than 10 to over 100 today. This surge is driven by the increasing popularity of the spirit both within Australia and internationally. The entire spirit distilling industry in Australia is growing, and this trend is likely to continue.
Australian gins are known for their highly experimental nature, with distillers employing unique, native ingredients and unusual botanicals. For instance, Four Pillars Bloody Shiraz Gin is crafted with Yarra Valley Shiraz grapes, resulting in flavours of plum and blackberry. Seven Seasons Green Ant Gin is another innovative gin distilled with zesty, citrus-flavoured green ants. These gins showcase the diverse range of flavours that can be achieved with native Australian ingredients.
The rise of craft gin in Australia has also led to a greater focus on the story and provenance behind the spirits. Consumers are increasingly interested in learning about the botanicals used and the distillation processes employed. This has prompted many distilleries to create spaces where they can share the stories of their gins, connecting with customers on a deeper level.
The popularity of Australian gin is not just limited to domestic consumption; it is also gaining recognition on the global stage. In 2019, Adelaide's Never Never Distilling Co.'s Southern Strength Gin won the World's Best Classic Gin at the World Gin Awards in London, beating renowned international brands. This victory highlighted the exceptional quality and flavour of Australian gins, solidifying their reputation in the global market.
With new distilleries opening in Australia at a rapid pace, the gin boom shows no signs of slowing down. Australian distillers continue to push the boundaries of flavour and innovation, ensuring that Australian gin remains a dynamic and exciting presence in the spirits world.
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Frequently asked questions
Gin is a spirit whose dominant flavour comes from juniper berries, but it also contains other botanicals.
Some common botanicals used in Australian gin include lemon myrtle, finger lime, cinnamon myrtle, strawberry gum, Tasmanian pepperberry, seaweed, whey, and shiraz grapes.
Some popular Australian gin brands include Four Pillars Gin, Patient Wolf Distilling Co, The Craft & Co, Melbourne Gin Company, and Archie's.
