In a shed lent by Borambola Wines, near Wagga Wagga in the Riverina region of New South Wales, Jake and Tessa Eaglesham handmake Riverina Gin. Their small, family-owned distillery opened to the public in February 2023, and every drop is distilled in a copper still using a traditional one-shot method. The gin, at 42% ABV, comes in 70 cl bottles, and the label calls it a country spirit. Wagga Wagga, nearby, is the largest inland city of New South Wales.

Citrus · Dry · Herbal

The recipe combines traditional botanicals with local oranges: juniper berries, coriander seeds, angelica root, liquorice root, orris root and green cardamom pods, with oranges from the Riverina, a region famous for its citrus orchards and irrigated farmland. The producers describe a wonderfully refreshing, citrus-forward dry gin, proudly handmade in the Riverina. Using local oranges gives a fresher citrus note than imported dried peel.

Orange gives the gin its bright, juicy opening, supported by the citrus spice of coriander and the cool aroma of green cardamom. Juniper keeps the profile dry, while angelica, liquorice and orris add depth and a smooth, slightly sweet and gently spiced finish, long enough to invite a second sip. The one-shot method, in which each batch is distilled with its own botanicals rather than made as a concentrate to be diluted later, keeps the botanical character close to the still.

The distillery sums up its purpose simply: perfect in a G&T after a long day in the paddock. Fill a tall glass with ice, add Indian tonic and finish with a fresh orange wheel, which echoes the local fruit; a strip of peel instead makes a drier, more aromatic drink. A sprig of rosemary or thyme can add a herbal note without hiding the citrus.