One of the most exciting aspects of the current gin boom is how distillers are seeking out new flavours by using locally sourced ingredients. Australia is at the forefront of pushing the flavour boundaries by the use of native plants and herbs to give a distinct terroir to their gins.
Many of the ingredients appearing in Australian gins have been used as “bush foods” by Indigenous Australians for thousands of years, indeed many of you may already use some of these already.
As I’m from the UK, I hadn’t heard of many of these ingredients before I started The Gin Queen. After getting a few questions during masterclasses, I put together this guide. There is a little information about each botanical, the region where it originates and the gins that feature it as an ingredient.
Inspired by my UK friends, Gin Foundry (and my partners in Junipalooza Melbourne), I’ve had a go at putting together a flavour-wheel for the botanicals too. Let me know your thoughts!
I’m still learning and researching, and will continue to update the list.
The Gin Queen’s Guide to Australian Gin Botanicals
Anise or Aniseed Myrtle
The leaves impart liquorice and aniseed flavours.
Regions: predominantly in the Nambucca and Bellinger Valleys in the subtropics of New South Wales
Used in: Botanic Australis, Loch Brewery & Distillery “The Weaver”gin
Bunya Nut
Native to south-eastern Queensland, The bunya nut tree only bears a crop only after the tree is around 100 years old, and then it crops once every 2 or 3 years. The large cones contain the edible nuts (seeds) which are encased in a shell. The nut resembles a chestnut in looks and flavour.
Regions: Queensland
Used in: Botanic Australis
Bush Tomato
They taste a little like sun-dried tomato. Closely related to the aubergine.
Regions: Central Australia
Used in: West Winds Cutlass
Cinnamon Myrtle
Used where cinnamon would normally be called for.
Regions: New South Wales, Queensland
Used in: Botanic Australis, Loch Brewery & Distillery “The Weaver” gin
Dorrigo pepper
Offering cinnamon and pepper notes, the Dorrigo pepper leaf has only been used in cooking since the mid-1980s.
Regions: Northern Tablelands of New South Wales
Used in: Archie Rose Signature Gin
Eucalyptus
Synonymous with Australia, Eucalyptus has a strong, astringent aroma and flavour that needs to be managed carefully during distillation.
Regions: All over Australia (only 15 species occur outside Aus.)
Used in: Botanic Australis
Finger Limes
Also known as citrus caviar, finger limes are used in Australian and Asian cooking, offering a fresh burst of citrus flavour.
Regions: Queensland
Used in: Stone Pine Dry gin, Four Pillars Gunpowder Proof gin
Lemon Myrtle
Known as the Queen of the lemon herbs, lemon myrtle has the highest level of the compound Citral (more even than lemongrass) that gives gin a lemon aroma and flavour.
Regions: Queensland
Used in: Four Pillars Rare Dry gin, Ink gin, West Winds Sabre, 1827 Wild Swan gin, Brocken Spectre, Poltergeist, Stone Pine Dry gin
Lemon Scented Gum
A strongly fragranced tree that smells like citronella with a slight lemon aroma.
Regions: Queensland
Used in: Botanic Australis
Lilly Pilly/Riberry
The Lilly Pilly/Riberry have a tart cranberry-like flavour
Regions: Eastern Australia
Used in: Lilly Pilly gin
Macadamia Nut
Macadamia have a delicate, buttery flavour.
Regions: North Eastern New South Wales, Central & Southern Queensland
Used in: Melbourne Gin Company, Poltergeist gin
Meen (Bloodroot)
A relative of the kangaroo paw Meen has a hot and spicy flavour.
Regions: Western Australia
Used in: Great Southern Distillery gin
Murraya
Beautiful white petalled flower that gives off the scent of jasmine.
Regions: Far North Queensland, Northern Territory and North Western Australia,
Used in: Distillery Botanica Garden Gin
Native Ginger
Regions: Queensland
Used in: Botanic Australis
Peppermint Gum
Highly aromatic with a peppermint fragrance and flavour.
Regions: South Eastern Australia
Used in: Botanic Australis
River mint
A subtle herb with the taste and aroma of spearmint. Indigenous Australians also used this herb for medicinal purposes.
Regions: The Murray Darling river basin (Eastern Australia)
Used in: Botanic Australis, Archie Rose Signature Gin
Sandalwood
A distinctive warm fragrance, sandalwood is highly prized, particularly the oil.
Andrew from Melbourne Gin Company sources his sandalwood from Western Australian, foraged with permission from the Indigenous land owners. He uses the wood and the roots, which is where the sandalwood oil is more highly concentrated.
Regions: Western Australia.
Used in: Melbourne Gin Company
Strawberry Gum
Also known as Eucalyptus Olida, Strawberry gum has a fruity flavour with a hint of cinnamon and often appears in fruit teas.
Regions: Northern Tablelands of New South Wales
Used in: Poor Toms gin, Brocken Spectre
Tasmania Mountain Pepperberry
Regions: Tasmania, Victoria and New South Wales
Used in: Four Pillars Rare Dry gin, Lark Forty Spotted gin, Ink gin, Poltergeist gin
Wattleseed
The Wattle flower is the national emblem of Australia. Wattle seeds have hard husks, and will last for up to 20 years in their natural environment, usually only germinating after bushfires. Roasted ground wattleseed has lots of culinary uses and a nutty/coffee aroma and flavour.
Regions: Australia-wide
Used in: Ironbark Distillery Wattleseed gin, West Winds Sabre, Nonesuch Dry gin
You must be logged in to post a comment.