were designed for. Ours has Are there any unique processes used 10 botanicals, 3 of which are during production? Tasmanian – the lemon from our garden, toasted wattle-seed We believe that texture and replacing the traditional nut for mouthfeel are just as important its oils, and Mountain Pepper as 昀氀avour in gin, so we make a berry for a Tasmanian twist. lot of choices to ensure a smooth It’s versatile, smooth, and well and full-bodied experience. For balanced in 昀氀avour and texture. example, in our Classic and Pink Gins, we use botanicals How do you recommend like liquorice root instead of serving and enjoying Gin? star anise and lemon peel Spring Bay Gins work very well from our garden for the citrus, with a dry tonic such as Fever which both add oils to lengthen Tree Mediterranean or Capi the palate and add body. Dry, and a squeeze of lime. The Our locally handmade 1200L Pink Gin is especially good with copper pot still, ‘Beauty,’ has a soda, a squeeze of lime and a declining line arm that ensures sprig of rosemary to garnish these oils are carried over into and add aroma. In bars across the spirit. We use rainwater Hobart, both the Classic and captured near the sea, which Pink Gins shine in a Negroni is soft and light and as pure or Martini, as well as all the as the east coast of Tasmania, classics and modern cocktails. with a saline component that enhances 昀氀avours and texture. What is the best way to store Gin? What is your signature We recommend keeping Gin product and why? our Gins in the fridge door, The Classic Gin is our signature which keeps them cool but gin, which is a London Dry – the not frozen, in the dark, and gin we all know and love – the doubles as a very handy one that all the classic cocktails location for quick access!