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Tanglin Orchid Gin 42% 700 mlSingapores First Award Winning Gin DistilleryAfter more than a year of testing different botanical combinations comes the introduction of Tanglin Gin.We like to call this is an old-world modern gin. The pine of the Juniper is unmistakably there and the herbaceous flavour notes come from classic gin botanicals. But the twist comes from Indian Amchoor the powdered form of green unripe mango which adds an extra citrus note. And then come to our not so secret ingredient (the clue is in the name, Orchid Gin). But its not used in the way you might think; we use two forms of orchid. Firstly, Dendrobium nobile Lindl which is Shi Hu in Pinyin. The botanical is added in a powdered form of the dried stalk, mirroring its prominent use in Chinese Medicine where it was first described in Shen Nongs Herbal Classics written about 2500 years ago. Legend has it that the juice of dendrobium can resurrect the dead, and is No.1 of the 9 Chinese immortality herbs. The second form of Orchid comes from the fruit of the Vanilla Orchid. Whole Vanilla beans are used in the Gin Column, adding a smooth richness to the flavour.And finally, Organic Oranges add a highlight sweetness of citrus.

Ink Dry Gin was created in the Northern Rivers of NSW after a global voyage of botanical discovery. This natural floral infusion of butterfly pea flower petals gives Ink Dry Gin a remarkable and lustrous inky blue hue. Visually beautiful with changes of colour from deep blue to blush pink when mixed with tonic water or a splash of lemon juice. Distilled with a blend of traditional and exotic ingredients, the flavour of juniper , native lemon myrtle, Tasmanian pepper berries and sweet orange make for a aromatic and full flavoured experience.

Ink Gin gets its unique colour from the deep natural infusion of petals from an exotic blue flower. Its even more remarkable, when mixed with tonic and it turns from its lustrous blue to a remarkable blush pink. A premium dry gin made with 13 organic botanicals, including a mix of traditional and Australian natives. Like all true gins, juniper berries are the largest botanical component, however the defining character of Ink Gin comes from the second tier botanicals led by locally grown lemon myrtle leaf, coriander seed, Tasmanian pepper berry and freshly peeled sundried sweet orange peel. These major ingredients give Ink Gin its fresh piney, spicy and citrusy aroma and flavour. The third group of minor botanicals include elderflower, cinnamon, cardamom, angelica root, oris root, licorice root and lemon peel. Like a pinch of salt, these minor ingredients are critical to the end result adding perfume, body and balance.

A gin that is ever changing and makes an exciting addition to any gin collection. The seasons are ever changing it could be Rhubarb, Cherry, Sloe Berry or Elder-flower. Depending on the season and the fresh produce we can grow on the farm or source locally. For our first seasonal release we have discovered Cumquats are magnificent in gin so we have infused them in our GiN with a limited number of bottles produced each time.

Robust and wonderful, Claude Navy Strength gin has a hint of the Australian bush. Our heavy hitter farm crafted gin that is full flavour (Navy Strength) with a delicate touch of Southern Sassafras foraged from the Victorian bush. This one is certainly worth adding to the drinks Trolley. Made with fresh rain water collected off the farm, juniper, orange peel, cardamom, bay leaf, orris root, cassia bark, coriander, star anise, angelica and Australian native Southern Sassafras. Serving Notes: Beautiful just neat on ice or as Gibson Martini. Or we still love it as a G&T and we use only good Australian tonics such as Strange Love No8.

Gin is created using limonene, one of the main compounds found in cannabis plants. The limonene adds an ultra-rich profile to the spirit, mingling alongside notes of juniper, mandarin and lime, and finishing with soft spice. Limonene is also found in citrus peel and is said to have anti-inflammatory properties which can be used to relieve stress and naturally decrease anxiety and depression.

Made with fresh rhubarb picked from the farms veggie patch and we also raided a few neighbours rhubarb patches as well to make this gorgeous small batch farm crafted pink gin. It makes a refreshing pink blushed G&T with a delicate tang of Rhubarb. Serve with a splash of good tonic on ice with a fresh slice of ginger or apple.

A delicious Australian elderflower GiN liqueur made using handpicked elderflowers foraged from the farm's elderberry trees during spring. Infused with the distillerys award winning Elegant Dry GiN, Australian grown sugar and the farms freshly grown lemons and rain water. Made each year in limited batches this seasonal gin liqueur is a refreshing drink to enjoy over summer. Best served with just a splash of soda and a slice of lemon on ice or if you like fancy it makes a wonderful French 75 cocktail.

An exclusive blend of tradition, experience and innovation.Macedonias premium beverage, the exclusive rakija VS (grape brandy) is a harmony of intense flavour and elegance. It is made with carefully selected combination of long-aged distillates in oak barrels. Its complex and rich body, the aromas of cacao and chocolate, the unique flavour with a lingering and delicate finish are truly captivating.

Six Dogs Blue derives its name from the Blue Pea flower (Clitoria Ternatea), an antioxidant and aphrodisiac in traditional medicine. As chance would have it, ‘Blue’ is also the name of the smallest dog in our pack of six. The infusion of Blue Pea gives the Gin its striking blue colour. The alchemy of this unusual botanical is further revealed when the Gin is mixed with a good tonic, changing the colour to light pink. Six Dogs Blue is the most royal of Gins. A party Gin. A touch of magic. A classic dry Gin with experiences of freshly cut lucerne over hand-picked and morning-harvested Rose Pelargonium. Not for the timid, Blue is a Gin to inspire the novel you never got around to writing, to bring out a little of the sinner and singer in you and to raise in a toast at the end of a hard-fought battle.