Gindu Billy Tea Gin

Gindu Billy Tea Gin takes its idea from bush tea brewed in a billy, the can used to boil water over an Australian campfire. Juniper meets native lemongrass, scented emu bush, Tasmanian blue gum and white kunzea, and the spirit reaches 45% ABV. Gindu describes the result as herbal, gently spiced and lightly tannic, a style tied to the Australian bush.

Spicy · Floral · Herbal

A floral impression close to honeysuckle opens the nose. On the palate, blue gum brings a cool eucalyptus character, while native lemongrass and scented emu bush push the gin towards an aromatic, tea-like direction. White kunzea adds a fresh, slightly minty herbal note. The finish is warm, with a ginger-like heat, although ginger itself is not among the botanicals, and a light tannic grip gives it definition without bitterness. Juniper keeps the whole recipe anchored, with the bush botanicals making it softer and more aromatic than the citrus-led Australian Dry. Scented emu bush brings a soft, slightly smoky herbal note that recalls a strong cup of tea.

Gindu's range starts from Australian Dry and branches into gins inspired by different landscapes; Billy Tea is the one that stands for the bush. The tannic finish and the warmth make it a good match for ginger ale, which is what the distillery recommends, and its herbal side also suits a Hot Toddy or a Gin Sour. At 45%, it holds its character well in a long drink.

Fill a tall glass with clear iceClear iceIce without air bubbles, made by slow, directional freezing. Denser, it melts more slowly and dilutes less.Glossary, pour 5 cl of Gindu Billy Tea Gin and top with 15 cl of Fever-Tree Ginger Ale, then stir briefly. Add a thin lime wheel and a short tip of native lemongrass inside the glass. The ginger ale echoes the warm finish, and the lime brightens the eucalyptus and herbs. Stir only briefly to keep the bubbles lively.