Queenscliff Distillery located on the sea swept entrance to Port Phillip Bay on the Bellarine Peninsular. Our Gins are distilled from traditional botanicals in our copper pot still. Hand bottled and labelled enjoy these Gins on ice, in a G&T or in you favourite cocktail.Dry Gin 42% - Classic Dry is juniper forward, lightly spiced with coriander and pepperberry.Citrus Gin 42% - Think tart citrus not sweet, our Citrus Gin has a real citrus tang.Navy Gin 57% - A bold yet ballanced Gin great for mixing in cocktails.

Backed up by a pure Juniper note, juniper is essential for a gin, and supported by a blend of botanicals with spices and some other etheral notes to give a complex and enjoyable gin.

No. 209 Sauvignon Blanc Barrel Reserve Gin Batch #4 has a floral nose with hints of toasted grain and subtle spice over undertones of juniper and citrus. The first sip is alluringly sweet and citrusy, with a pleasant tang from wine barrel aging. Mid-palate shows a burst of floral tones, lavender, rose and chamomile with hints of juniper. The finish is long and round with cardamom, chocolate and cassia notes.

No. 209 Chardonnay Barrel Reserve Gin initially shows a grassy nose followed by buttery-toffee and a hint of oak. The fist sip is subtly sweet and almost fruity, followed by a gin-inspired mid-palate with juniper, cardamom, orange and a hint of eucalyptus. Its finish is rich, long and lingering with a light tannin tang, the sweetness, toasted oak and a pronounced butterscotch note carrying on until the next sip. The Chardonnay Barrel Reserve Gin won a Master Medal in the Gin Masters Competition by the Spirits Business in 2018.

This Barrel Aged Gin combines two great aspects of the Wairarapa: native bush and Pinot Noir. Distillers and brothers Stew and Chris Reid take their Native Gin, which uses three native botanicals (Kawakawa, Manuka and Horopito), and age it for three months in ex-Martinborough Pinot Noir French oak barrels.Not only is this Gin truly reflective of the region it is produced in, but it challenges your perception of what gin can be. Red currants, juniper and savoury oak. Light, peppery and floral spice on the palate followed by a sweetred fruit finish The perfect Gin all year round.

Floral and aromatic on the nose, fresh and soft texture with delicate sweetness, and an elegant crisp finish.The key botanicals apart from juniper berries for this gin (green tea, shiso and ginger) are grown locally in Kagoshima Prefecture in South Japan on the island of Kyushu. The original gin is blended with beautiful rose water which is made with organic and local Damask rose flower, which is considered the queen of roses.

Can’t decide between our three featured gins? Try them all with our signature half moon pack. 100ml bottles of our Margaret Street Signature Gin, Simmons Street Aussie Native Gin and our King Street Barrel Aged Negroni. Aussie Native Gin: our Simmons Street Australian Native Gin may look angelic on the outside but on the inside it’s on fire with a hit of aniseed and cinnamon and a soothing vanilla finish. We guarantee it stands up to any tonic or try it in a cocktail! 42% Signature Gin: Cramming as much flavour as humanly possible into a bottle, our Margaret Street Signature Gin gives you a burst of sunkissed oranges, strawberry gum and dorrigo pepper with every delicious mouthful. It will stand up to tonic, soda, or even try it in a cocktail or with a splash of kombucha! 42% Barrel Aged Negroni: We leave our Australian Native Gin steeping for a month in oaked barrels with Vermouth and Campari to create the silkiest damn drinkable Negroni on God’s sweet earth. We’re essentially giving you three liquors in the space of one. More room for our Negroni we say! Add a dash of tonic or have it neat. 25%.

Oblivion Gin is a collaborative exploration with Uk based experimental electronic artist Stuart Howard (aka Lapalux) - Resembling an Old Tom style, Oblivion Gin sits at a generous 48% abv. Juniper and Star anise give basis to a floral palate of Elderflower & Lavender, with Black Goji berries providing fruity highlights. A post-distillation addition of Butterfly pea completes the transformation to create a Gin that is uniquely inspired by the same themes of life, death and rebirth that heavily influence Stuart's music.

Awarded a Silver medal at the 2019 Australian Distilled Spirits Awards. With aromas redolent of fruit mince pie and traditional Christmas pudding on the palate, the gin base keeps it fresh and balanced, finishing on a succulent note with juicy fruit cake and baking spice flavours. The perfect way to start or finish your Christmas celebrations. Best enjoyed - on ice with fresh lime or orange, or in a tall glass with dry ginger with fresh citrus.

Komasa Gin is the craft gin label proudly presented by Komasa Jyozo, a shochu distillery in Kagoshima, Japan with over 130 years of distilling history. Gin and shochu both share the fact that they are distilled spirits. Drawing on decades of distilling expertise and know-how accumulated through making shochu, the distillery unveiled a new line of gins in 2018. Komasa Jyozo uses their rice shochu as the base for Komasa Gin, to which they add juniper berries and as few other ingredients as possible in order to let the main botanicals shine on their own. Komasa Jyozo’s goal is to utilize and express the natural fragrances and flavours of their quality ingredients to the fullest. With Komasa Gin, they hope they have hit upon a revolutionary style of gin that is eminently easy to drink and perfect for everyone. A wonderful tea-infused gin from Komasa Jyozo, the Hojicha expression is infused with juniper berries, shochu, Japanese cypress and roasted tea leaves from Kagoshima, which is one of Japan’s most famous tea producing regions. Roasting the green tea means that the caffeine bitterness is eliminated, making for a more aromatic, mellow flavour. Pair the gin with soda or even hot water in the same way you would with tonic for an intriguing, fragrant tipple. Roasted leafy green tea alongside earthy juniper, leading into a touch of sweetness and a fragrant, woody finish.