Giniversity Australian Native Gin

Emu plum, Geraldton wax and lemon myrtle give Giniversity Australian Native Gin its character. Made in Margaret River at 40% ABV, with grape spirit as its base, it pays homage to the biodiversity of Western Australia's corner of the globe. It belongs to Giniversity's core range.

Citrus · Herbal · Earthy

Emu plum, a rare indigo fruit, is named for the emu's habit of travelling great distances to find it, and it gives the gin earthy undertones. Geraldton wax, a flowering shrub native to Western Australia, adds lemongrass-like notes that complement the fruit, and lemon myrtleLemon myrtleThe leaf of an Australian tree with an intense lemon scent, purer than zest and without acidity.Glossary brings a fragrant citrus lift. JuniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary keeps the gin's familiar structure. Giniversity describes the result as light and elegant, with the earthiness of the plum balanced by the bright, citrus-leaf aromas of the two native plants. Lemon myrtle has a stronger, more fragrant citrus scent than lemon peel.

The distillery recommends pairing it with watermelon and basil and topping it with a premium dry tonic for a refreshing, well-balanced drink. Watermelon brings juicy freshness, and basil adds a green, peppery note that suits the Geraldton wax. Its lightness also suits a Collins or a spritz. Neat over ice, the emu plum's earthiness is easiest to notice. Watermelon and basil also make a fresh base for a summer spritz.

For a gin and tonic, pour 4 cl over ice and top with 10 cl of Thomas Henry Grapefruit Tonic Water. Add a small watermelon wedge and a basil leaf. The garnish follows the distillery's own pairing, and the grapefruit tonic keeps the drink crisp.