Our 2017 Australian Christmas Gin is now sold out on our website and at the distillery door, but some retailers still have stock (just call first to check!).
To make this gin Cam first distils some Christmas puddings (made to his mother Wilma's 1968 recipe) with juniper, cinnamon, star anise, coriander and angelica over the top.
Cam also ages gin in a couple of 125-year-old ex-William Grant scotch whisky barrels that had previously stored Rutherglen Muscat for 80 years. He then blends this with the Christmas Pudding gin, and to finish he adds a slight tweak of Rutherglen Classic Muscat to round out the palate. This year Cam also added a touch of our own muscat that has been sitting in barrels which previously aged Pedro Ximenez. So we get even more depth, richness and complexity.
More than ever, it smells like gin and tastes like Christmas. Sip it neat (it’s dangerously drinkable), make a Christmas Martinez, pour over your pudding or check out these other drinking suggestions. And while you're drinking, admire the 2017 label art by Darren Song. We reckon it's a beauty.