Tenth Day of Gin-Mas

Ten gin bottles, waiting to be won, ten gin bottles waiting to be won. The Tenth Day of Gin-Mas is here! How are you going to choose just one?

Death’s Door gin

Death’s Door Gin has a surprisingly simple botanical mix of juniper berries, coriander and fennel. They use their vodka as the base spirit which includes hard red winter wheat, corn and malted barley and employ a vapor extraction process to create a London Dry style gin.

Proving that sometimes less is more on the botanical front, Death’s Door is an excellent gin, however you choose to drink it.

Follow Death’s Door Spirits on Facebook and Instagram.

Kalki Moon Premium gin

Founded by former Bundaberg Rum Master Distiller Rick Prosser, Kalki Moon offers a range of gin, vodka and liqueurs. Their premium gin is a London Dry style and was awarded Gold at the prestigious Australian Distilled Spirits Awards 2018 and Silver at the International Wine & Spirits Competition.

Follow Kalki Moon on Facebook and Instagram.

Red Hen Gin

The three Vallelonga brothers and their best mate Luke, set up Red Hen Distilling in 2016 and won the Champion Small Batch Gin Award at the Australian Distilled Spirits Award within a month.

Native muntrie berries, local citrus and peppercorn give this gin a bright, vibrant flavour.

Follow Red Hen gin on Facebook and Instagram.

Poor Toms Sydney Dry gin

School fiends Jesse and Griff, one an accountant, the other an actor, stepped into the world of gin distilling as a way of escaping their current jobs. The pair’s first gin, Sydney Dry is a spectacular effort made using freshly pressed granny smith apples, chamomile flowers and strawberry gum leaf. If you love light floral numbers, this is the one for you. Their cheeky label raises a smile too!

Follow Poor Toms  on Facebook and Instagram.

Seppeltsfield Road Distillers Barossa Dry gin

Head Distiller, Nicole Durdin hit upon the idea of making gin while seconded to the UK with her husband Jon’s job. Unable to work due to visa restrictions, she spent her time wisely researching the emerging gin boom there. When they returned to Australian, planning  began for the own distillery.

Set in the heart of the Barossa, Seppeltsfield Road Distillers is a spectacular distillery and cellar door. Nicole makes three different gins (keep your eyes peeled for the others appearing in the 12 Days of Gin-Mas) and Barossa Dry is their classic dry-style gin with clean juniper and coriander notes, and hints of pink peppercorns harvested from the Western Ridge of the Barossa Valley.

Follow Seppeltsfield Road Distillers  on Facebook and Instagram.

Deep South Distillery Cape Dry gin

Deep South Distillery is on the most southerly point of the Cape Peninsula in South Africa. It only opened a year ago, but is already gaining a strong reputation. Cape Dry is a classic juniper forward gin, enhanced with selected Cape botanicals.

Follow Deep South Distillery on Facebook and Instagram.

Tiny Bear Distillery ‘The Gyspy’ gin

Damien and Manda have created ‘The Gypsy’ to appeal those of us who like our gins spicy. It’s made with six different peppers, cardomon, cumin, clove, lemon, lime and cucumber.

Follow Tiny Bear Distillery on Facebook and Instagram.

Lawrenny Distilling Van Diemen’s gin

Van Diemen’s Gin is infused with a blend of traditional and progressive botanicals cut to strength using the pure waters of the River Derwent. It is wonderfully balanced combination of bold juniper, refined herbal notes and fresh citrus.

Follow Lawrenny on Facebook and Instagram.

Animus Distillery Macedon dry gin

This gin pays homage the classic style gins, but has  a unique twist and  intensity provided by the use of Australian native lemon myrtle and mountain pepper berry. At 50% ABV it stands up well in a G&T!

Follow Animus Distillery on Facebook and Instagram.

McHenry Distillery Christmas gin

This special, limited edition Christmas gin is made with Gold, Frankincense and Myrrh and is guaranteed to get you in the festive mood,

Follow McHenry Distillery on Facebook and Instagram.


Terms and Conditions

Entrants must be over 18
Open to UK, Australian and NZ residents only
One entry per applicant
Closing date is midnight (AEST) on 10th December 2018


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