We have tried to get the best mix of organic and local ingredients we can for our gin. We use organic Hungarian Junipers. We grow our own coriander and use pepper berry leaves sourced from friends at Kettering and on Bruny Island. Our lemons come from our own garden and the gardens of friends and family in Margate and South Hobart. We use the growing shoots of Oyster Bay Pine from our own property and the lavender we use is also local.
The other botanicals, unfortunately, are more exotic and have to come from further afield. The final list includes cassia bark, grapefruit, orange, angelica, orris and liquorice root, lemon myrtle, macadamia nuts and Almonds. (If we could manage to get more than a couple of almonds a year off our tree we would use our own - but those black cockatoos are just too damn determined.
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