This is where the Mediterranean meets the Hunter Valley. Our Dry Gin steps into savoury territory: Australian macadamia, lemon myrtle and strawberry gum alongside lavender, honey, bay leaf and rosemary picked from our own garden at the distillery.

The quiet hero is the olive, used three ways. Cold-pressed olive oil for mouthfeel, briny olives for depth, olive leaf for the dry, green edge. The result is a smooth, savoury gin with real weight behind it.

Nose: Savoury and green. Olive leaf, bay leaf and garden rosemary over a lift of lemon myrtle.
Palate: Smooth and textural. Cold-pressed olive oil and macadamia give it weight; briny olive gives it depth.
Finish: Dry and savoury, with a late warmth of pink peppercorn.

Botanicals: Olive three ways (cold-pressed oil, briny olives, olive leaf), macadamia, lemon myrtle and strawberry gum (Australian natives), pink peppercorn, honey, and lavender, bay leaf and rosemary from the distillery garden.

Serve: Made for a martini, classic or dirty. It also holds its own in a G&T when you want something savoury rather than citrus-led. Taste it first at the cellar door.