Beeswax and Olive Gin

Beeswax and Olive Gin is a 41% ABV Australian distilled ginDistilled ginGin made by redistilling neutral spirit with juniper and other botanicals. Unlike London Dry, flavourings may be added after distillation.GlossarySee Distilled gin gins made by Never Never Distilling Co. with Sydney bar Maybe Sammy. This 500 mL release was conceived for martinisDry MartiniGin and a little dry vermouth, stirred over ice and served in a well-chilled stemmed glass, with an olive or a twist.Glossary, complex highballsHighballA long drink served in a tall, straight glass with plenty of ice: a spirit topped with soda or tonic. The word also names the glass.Glossary and aromatic spritzes. Its identity is built around Ligurian beeswax, raw honey from Kangaroo Island and Kalamata olive brine, joined by Somerton almonds, locally grown orange and bay leaf on a fragrant juniper base.

Citrus · Floral · Herbal

The nose carries honeysuckle, orange blossom and clear juniper. Beeswax gives the aromatic profile a floral, waxy softness, while the orange keeps it bright. The olive-brine element does not make the gin salty in a blunt way; it brings a savoury contour that sits alongside the honey and almond notes. This contrast is what makes the gin feel both refined and unusually gastronomic.

The palate is rich and creamy, with salted honey, biscotti-like almond, dried olive, bay leaf and fresh orange appearing in succession. Natural oils in the botanicals can create a light cloudiness when tonic is added, a visual sign of the gin's aromatic material rather than a flaw. Juniper remains present throughout, giving the creamy and savoury elements a recognisably dry ginDry ginGin with no perceptible sweetness: in the European Union, the word "dry" allows at most 0.1 g of sugar per litre.GlossarySee Dry gin gins structure.

For a long preparation, fill a chilled balloon glassCopa glassA large stemmed balloon glass, popularised by the Spanish gin and tonic: it stays cold for longer and gathers the aromas above the drink.Glossary with clear ice, add 5 cl of Beeswax and Olive Gin and top with 12 cl of Fever-Tree Mediterranean Tonic Water. Finish with a slim orange peel and a small bay-leaf sprig. This restrained garnish reflects the orange and bay already in the recipe and leaves the olive, honey and juniper details readable.

The same profile is especially compelling in a cold, dry martini with a lemon expression or a single olive. In either format, keep additions controlled: this gin has enough texture and aromatic weight to carry the glass without sweeteners or a crowded garnish.