About the Distillery: The ‘Never Never’ has been a part of the Aussie vernacular since the late 19th Century and is still used to describe some of the most remote parts of Australia. It is a term synonymous both with adventure and adversity and is the perfect name under which this small band of spirit producers should gather. This distillery sets out to embrace a sense of adventure, harnessing the fearless spirit required to go where none have been before.

George Georgiadis, Tim Boast and Sean Baxter are three friends decided to launch into distillation and shake up the Australian spirits industry by being different and to become the most exciting distillery in Australia. One recommended by bartenders far and wide for being fearless with flavour. George is the lead distiller and the ‘Greek Mystique’ for his mysterious ways. A science whiz at school, he was lured to Sydney’s finance sector. In the tradition of another Greek, Odysseus, he journeyed to 40 distilleries over four continents, visiting alchemists’ dark and secret laboratories and the alluring sirens left him on the rocks of distillation.

A variety of techniques are used for maximum flavour. The spirit is wheat based, where-as most SA gin use grape spirit. After sampling and blind tasting, wheat base was preferred and a perfect backboard for the big juniper and citrus oils. The nose reveals pine needle, brushed rosemary, lemon oil, earthy root extending into fragrant pepper. The palate is immediately fragrant with a bright citrus character, with the juniper oily and intense with earthy undertones of angelica and orris root followed by wooded spices and pepper. A long, luxurious, complex finish with rich creaminess. ABV 43%.

Stands strong in cocktails, especially negroni and martini serves. Try keeping it simple with a lemon twist and sprig of thyme in a wine glass, or a simple slice of lemon in a highball.

Antipodes Gin Co decided to create a gin unlike any other, Australia’s first certified organic and carbon neutral gin.

Since hitting the market, Antipodes Gin, was swiftly listed amongst Australian Gourmet Traveller’s Top 5 Australian Gins. It is proudly stocked in some of the country’s finest establishments including Bennelong at the Sydney Opera House and the world renowned Southern Ocean Lodge in Kangaroo Island; and it is also being exported to the gin-loving Hong Kong.

Distilled in New South Wales’ pristine Hunter Valley and bottled at a bold 45%, Antipodes Gin is infused with native Australian botanicals including lemon myrtle, aniseed myrtle and Tasmanian pepperberry. Its robust and versatile flavour profile together with its certified organic and carbon neutral credentials makes a clean, ethically sound statement.

Aside from Juniper, the botanicals are pepperberries, coriander seeds, sweet orange peel, lemon oil, lemon myrtle, cassia bark and a few secret other. An aromatic nose of juniper, lemon zest and pepperberry with a smooth, deep herbal palate, filled with spicy pepperberry and citrus. Bold finish, its liquid sherbet bon-bons, fennel and flowers!!

Serve neat on ice or in a simple G&T with orange peel. Bold enough to hold up well in cocktails, particularly in a Negroni.

The name comes from the area of the brain that is the centre of emotion and memory.  Both of these are part of the incredible success of their vodka, made from high quality, organic wheat from Dumbleyung in WA’s wheat belt. Then, inspired by Sipsmith from London, it was natural to join the craft gin boom and create a London Dry Gin. The simple aim: to craft superb Australian spirits, by hand, the traditional way.

Hippocampus and well known brewer Boatrocker, having a common backer, merged under the same roof in 2017 as Boatrocker Brewers and Distillers. Matt Houghton overseas the business and Hippocampus distiller, Lex Poulsen, focused on the spirits.  With his Pharmacology and Biochemistry knowledge and a chance meeting took him to Norway, working in a remote brewery and micro-distillery fueled a passion for creating handcrafted-spirits.  After returning to Perth Lex became distiller at Hippocampus and moved to Melbourne with his deloved still.

A classic London Dry style, with a big smack of juniper on the front of the palate and a wonderful citrus finish. Includes the other traditional gin botanicals of coriander seed, liquorice root, angelica root, orris root, cassia bark, almond meal, lemon peel, orange peel and
cubeb pepper.

Gin and tonic with grapefruit and rosemary or lemon and thyme. As a classic dry, use at your leisure in your favourite cocktails.

Melbournians are rightfully proud of the fact that they inhabit the most livable city in the world. Each year the Economist magazine evaluates 140 cities around the world and since 2011 Melbourne has been top of the list. MGC love the idea of tough goals, so decided to create a gin not only named after, but worthy of, their namesake gin.

Eleven botanicals blended to create a well-rounded, smooth and slightly surprising gin. A classic foundation of juniper berries and coriander seed, with grapefruit and rosemary from a local source. Also local are macadamia, sandalwood, honey lemon myrtle and organic navel orange are mixed with exotics: angelica root, orris root and cassia bark.

Originally created specifically for martinis, G&T’s and negronis. However just do it your way. Garnish-wise, we love rosemary and grapefruit, a grapefruit twist with your Martini.

Co-founders and distillers Dave Irwin and Matt Argus were inspired by gin during overseas travels in the early noughties, the guys met after spending time in Europe. It was the time that Sipsmith kicked off in 2007 - the first traditional London distillery since 1820 and craft distilleries were popping up in the UK, Germany, the Nordics and Spain.

Upon return Dave, Matt, and Natalie, his patient wife (not wolf), took to therapy sessions at the local bar from which the seeds of Patient Wolf were sown. A key trigger was boredom of the norm and a desire to change. After plenty of recreational gins, a plan emerged. Loads of research, discovery, a willingness to beg, borrow or steel, tasting and learning from the world’s best –the seedling took hold and a distillery emerged.

Matt and Dave, both country lads, were happy to get their hands dirty. They bought an oversized still for the garage. With the help of still makers, gin experts, craft producers, bar tenders and even farm suppliers helped create a unique Gin.

Bright citrus quickly makes way for a bold, earthy and floral bouquet. On the palate, orris commands whilst coriander seed tingles warmly and finishes with hints of peppercorn spice and fresh juniper. A powerful gin showing great complexity. It works brilliantly in a G&T with a ruby grapefruit garnish and comes into its own in a negroni and martini.

Former name Artimus paid homage to traditional gin ingredients, Anther is also a name derived from botanical origins. The founders are also committed to the art of the cocktail. So, what else would one expect from this distillery but a highly mixable gin. The still is nestled in the most amazing environment of craft endeavours. Australian Bartender of the Year 2008 is one of the various accolades credited to Sebastian Raeburn. Dervilla McGowan also has a liquor industry background, which she left for a period to study a PhD in microbiology. Together they opened the Melbourne bars 1806 and Heartbreaker. Seb’s commitment to mixology, Derv’s scientific contribution, and their shared love of cocktails have combined to create a very mixable, uniquely Australian gin.

A fresh gin with lots of juniper, traditional and native botanicals for complexity and balance. Wormwood in the middle and local eucalyptus boosts the juniper. Nutmeg and cassia spice, savoury from grains of paradise and Thai red ginger. Juniper and native citrus finger limes to finish. The higher alcohol gives punch. *This gin may be cloudy. This is harmless and due to natural variations.

Glorious in a Martini or G&T, but try it in the owner’s favourite cocktails: Negroni, Corpse Reviver or White Lady.