Five botanicals make up Ginny Pig Botanic Gin: juniper, lemon myrtle, rosemary, Tasmanian pepperberry and elderflower. The distillery sits on Cleland Gully Road at Mount Compass, on South Australia's Fleurieu Peninsula, and works in small batches, so each release can vary slightly from the last. The Fleurieu Peninsula, south of Adelaide, is also home to the McLaren Vale wine region. It bottles this gin at 44% ABV in half-litre bottles, and it is both vegan and gluten free.

Spicy · Floral · Herbal

Juniper sets the base, then lemon myrtle, a native Australian leaf with a scent close to lemongrass and lemon peel, brings a vivid citrus lift. Rosemary adds a resinous, savoury herb note, Tasmanian pepperberry a slow and gentle heat, and elderflower softens the edges with a floral sweetness. Ginny Pig calls it a bold and layered blend, and the short list makes each part easy to pick out.

The gin has collected a remarkable run of awards. It won the Champion London Dry Gin trophy at the Australian Distilled Spirits Awards in 2022, then double gold at the San Francisco World Spirits Competition in both 2023 and 2024, where it was also named Best in Class overall gin in 2023. Earlier honours include gold at the Tasting Australia Spirit Awards in 2021, gold at the Australian Gin Awards in 2023 and silver at the London Spirits Competition in 2022.

Ginny Pig pairs it with Mediterranean tonic, rosemary and lime. Fill a balloon glass with ice, pour in 4 cl of Botanic Gin, top with 10 cl of the tonic, then stir gently and finish with a rosemary sprig and a wheel of lime. The herbal tonic echoes the rosemary in the recipe, the lime picks up the lemon myrtle, and the pepperberry keeps a little warmth on the finish. A little less tonic keeps the juniper and pepperberry from fading.