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What defines a Bush Gin?

A bush is gin produced exclusively through distillation and is made using a foundation of classic botanicals, but is complimented with botanicals that are endemic or are from Australia.

A bush is gin produced exclusively through distillation and is made using a foundation of classic botanicals, but is complimented with botanicals that are endemic or are from Australia.

Australian distilleries have created a number of new flavours by using locally sourced native botanicals and many of them known as “bush foods” by indigenous Australians for a millennium before becoming prevalent in Australia’s growing native food movement.

Australian native botanicals are representative across all the flavour profiles (spicy, sweet, earthy, floral, nutty and citrus).

These include the fruity and floral botanicals of Murraya (Murraya paniculata), Strawberry gum, Riberry (Syzygium luehmannii) or clove Lilly Pilly, Kakadu plum (Terminalia ferdinandiana) or Murunga and Bush Tomato (Solanum chippendalei).

The citrus botanicals of Finger limes (Citrus australasica) or caviar lime, Lemon myrtle (Backhousia citriodora) or lemon scented ironwood and lemon scented gum (Corymbia citriodora).

The spicy notes of Cinnamon myrtle (Backhousia myrtifolia), Tasmanian pepperberry (Tasmannia lanceolate), Anise myrtle (Syzygium anisatum), Australian Sandalwood (Santalum spicatum), Dorrigo pepper (Tasmania Stipitata) or northern pepperbush, Ginger and Bloodroot (Haemodorum spicatum) also known as Meen.

The nuttiness and woodiness of Bunya nut (Araucaria bidwillii), Macadamia nut and Wattleseed (Acacia murrayana). Finally, the herbal notes of River mint (Mentha australis), Peppermint gum leaf (Eucalyptus dives) and Eucalyptus.

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