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A low-key juniper style with subtle hibiscus and orange blossom aromas blended with locally sourced cherries and raspberries infused in a grape based spirit. Tasting note: Translucent pale pink. A sweet smelling spirit with lifted raspberry jube and glace cherry aromas and hints of Turkish Delight. Medium fresh entry includes raspberry tea and muted pine, sweetening with notes of raspberry sorbet, confectionary and faint juniper in the aftertaste. Balanced, tangy and warming to finish. A fun contemporary gin for Summer cocktails. 40% Alc./Vol.

Florescence Gin is a collaboration between Royal Botanic Gardens Victoria and Anther Spirits. This boutique gin contains plants foraged from Royal Botanic Gardens Melbourne. Proceeds from the sale support Royal Botanic Gardens Victoria’s important landscapes, research and innovative public programs. FLORESCENCE GIN is hand made at Anther Distillery. Florescence according to the Oxford Dictionary means “the process of flowering” or “the process of developing richly and fully”. All Florescence ingredients are currently growing at both Gardens sites, Royal Botanic Gardens Melbourne and Royal Botanic Gardens Cranbourne, which are home to thousands of plant species: there are 8,500 at Melbourne and 1,700 native Australian plant varieties in the Australian Garden at Cranbourne. This includes traditional ingredients such as Juniper, Coriander Seeds, Orange and Lemon peel, but also includes unique selections of native Australian plants such as Tasmannia xerophila (Alpine pepper), Kunzea parvifolia (Violet Kunzea), Baeckea gunniana (Alpine Baeckea) and more. One ingredient, Tasmannia xerophila is a common shrub of the alpine zone and an ancient native woody plant in Victoria. The leaves and berries are aromatic but have a little heat that takes a little while to hit the palate. Another, Kunzea parvifolia is fairly widespread in Victoria. In spring its mauve bottlebrush-like flowers can light up its environment with a purple haze. Tim Entwisle, Director and Chief Executive, Royal Botanic Gardens Victoria says, “I have personally taste-tested and approved of this gin. It has a fantastic aroma and a unique and charismatic flavour. We hope that you enjoy it!”

VERY EARTHY, NUTTY WITH INTENSE DARK COCOA AROMATICSIntense Dark Chocolate richness and luscious midpalate is the hallmark of this blend. Fresh aromas of Cocoa mingle harmoniously with the Whisky while the well-integrated oak tannins add to the textured finish with great length. Complex layers work together to deliver a truly beautiful drop.Our bewitching blend of Dark Cocoa and whisky, combined with the sweetness of wild bush honey, completely redefines whisky liqueur as we know it.We travelled the world to source the very best Cocoa paste, cocoa butter and cocoa powder before integrating them into an exceptional drop. This Cocoa is then carefully toasted & moderately alkalised. Resulting Dark Cocoa is then generously added to Whisky oak barrels which are then hand plunged for several months.With Barrel age, Cocoa flavours develop distinctive earthy and nutty characteristics. Subsequently, the blend is carefully filtered before being redistilled to bring out the mild, rather sweet Dark Chocolate flavour leaving behind the bitter notes.It has the richest colour, the greatest depth and the most extraordinary flavour, this meticulously handcrafted blend will take your appreciation of whisky cocktail to an entirely new level. Ash Tosh Winemaker & Master Blender

A classic and refined style with some citrus characters framed by bakery and subtle vanilla spice, the iconic Triolet is a classic Bordeaux Blanc blend, incorporating the three varieties of Sauvignon Blanc, Semillon and Muscadelle. It was first produced by Mount Mary in 1987. The varieties are fermented separately in barrel with complexity and palate weight gained from extended lees contact and fermentation on solids.

The Triolet blend, first produced at this vineyard in 1987, was inspired by the white wines of Graves, Bordeaux. Each variety is picked at optimum ripeness, and is usually fermented separately. The characteristics of optimum ripeness are different for each variety. We pick the Sauvignon blanc after the strong herbaceous flavours have disappeared, the Semillon when the acid is not too harsh, and the Muscadelle when the flavour intensity peaks.

Sipsmith London Dry Gin is hand crafted in small batches using the finest ingredients, in a genuine copper pot still located in central London. The Gin is made using a very traditional recipe which produces a particularly dry gin with a zesty, citrus finish. The quintessential expression of a classic, traditional London Dry Gin. Bold, complex and aromatic smooth enough for a Martini, but rich and balanced, perfect for a G&T.

Patient Wolf is born from a belief that well-crafted and considered things have no fear of time. The crucial mix of attitude, insight, native and exotic botanicals, pure Australian water and innovative distilling process define this hand-crafted Gin. Distilled in small batches in a custom built 230L Müller copper still, fresh ruby grapefruit, native aniseed myrtle, cubeb pepper and tonka beans are used to create this Gin. A smooth, well-rounded Gin for making classic cocktails and controversy. Perfect in a G&T with a ruby grapefruit garnish, and holds its own in a martini or negroni.

To paraphrase that legendary tagline, this reaches parts of the mouth wot other gins can't. It's a deep and intense, creamy, full bodied gin in the mouth with a sappy, racy, spicy energy and drive that only the very finest gins can match. It's also super complex with lavender and resin juniper notes, citrus pithy freshness and subtle notes of jasmine and green tea. And then, towards the end, all kinds of spice kicks in with a crack of black pepper warmth, plenty of brown spice and some woodsy bracken from the black cardamom. This spiciness is perfectly balanced by the pillowy, glycerol rich texture.