Homestead Gin

A slowly fermented sugar and sorghum spirit is distilled three times to make the base of Homestead Gin. Pechey Distilling Co. produces this signature gin in Pechey, Queensland, in a former dairy that the family converted into a distillery, and bottles it at 40% ABV.

Citrus · Spicy · Herbal

The citrus grows on site: heirloom kumquats and grapefruit come from Pechey Homestead, where the family planted kumquat trees in 1920. They join a traditional base of juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary, coriander, cassiaCassiaThe bark of a Chinese cinnamon tree, coarser and hotter than Ceylon cinnamon. It brings a warm, slightly sweet spice.Glossary and orris root, with liquorice root, ginger, star anise and rose petal. Native lemon myrtle and anise myrtle add a sharp lemon note and a soft aniseed sweetness, while mountain pepperleaf brings heat and wattleseed a warm, toasty depth.

The kumquat and grapefruit give the gin a bright, slightly bitter citrus edge, rounded by the liquorice and rose. Ginger, cassia and pepperleaf keep the spice lively. Homestead Gin is bottled in a 700 ml format, and the distillery also suggests it with Capi Tonic Water or Long Rays Citrus Tonic, with orange or grapefruit.

For a Homestead Orange HighballHighballA long drink served in a tall, straight glass with plenty of ice: a spirit topped with soda or tonic. The word also names the glass.Glossary, add ice to a large wine glass, pour in 5 cl gin and 10 cl soda water, stir once and garnish with an orange slice. Soda keeps the drink light and lets the native herbs and spices come through.