Puss & Mew Berry Harvest Gin

Puss & Mew, a distillery in Nunawading in Melbourne's eastern suburbs, made Berry Harvest as a limited release celebrating Australia's wild landscape. Its base combines juniper with three native botanicals, coastal rosemary, Geraldton wax and mountain pepperberry, and the gin is then maceratedMacerationBotanicals soak in alcohol, from a few hours to several days, before distillation to release their aromas.Glossary with Australian raspberries, strawberries and blueberries. The fruit gives it a blush colour, and it is bottled at 41.7% ABV in 500 ml bottles.

Limited Edition · Spicy · Fruity · Herbal

The distillery promises a burst of sunshine and berries, and the fruit is indeed the first thing you notice. Raspberry and strawberry bring a fresh red-fruit scent, while blueberry adds a darker, rounder note. Underneath, the native botanicals keep the gin dry: coastal rosemary gives a savoury, herbal edge, Geraldton wax a citrus-like, slightly floral lift, and mountain pepperberry a gentle, building warmth on the finish. The maceration keeps the fruit vivid, while the strength keeps it firmly a gin rather than a fruit liqueur. The result tastes fresh and summery, with enough spice to avoid sweetness.

Puss & Mew suggests drinking it neat, with a raspberry or Mediterranean tonicMediterranean tonicA tonic with less bitterness and sugar, scented with herbs and citrus (rosemary, thyme, lemon). It leaves more room for the gin's botanicals.Glossary, or shaken into a cocktail. A BrambleBrambleA cocktail created in London in the 1980s: gin, lemon and sugar over crushed ice, drizzled with blackberry liqueur.Glossary or a Clover ClubClover ClubGin, lemon, raspberry syrup and egg white, shaken until it foams.Glossary suits the red fruit, and a raspberry tonic makes the berry side even brighter. A splash of soda and a few fresh berries also make a light summer spritz.

For that long drink, pour 4 cl over clear iceClear iceIce without air bubbles, made by slow, directional freezing. Denser, it melts more slowly and dilutes less.Glossary in a copa glass, add 10 cl of Fever-Tree Raspberry & Rhubarb Tonic and stir gently once. Place a fresh raspberry and a rosemary sprig in the glass, then arrange matching pieces on a small side plate beside it. The raspberry echoes the macerated fruit, the rhubarb adds a tart edge, and the rosemary points to the coastal rosemary in the recipe.