This premium gin is a truly unique Australian gin, a tribute to Australia's rich bio-diverse landscapes. With typical Australian origins, this gin is hand-crafted and hand-numbered by our distillers and made from classic Australian Shiraz spirit where the rich, ripe aromas of the Shiraz grape deliver a gin that is one of a kind.
Inspired by the flora and fauna found in the Australian outback this gin has been triple distilled in small batches using an Alembic Pot Still. Our friends at Wooleen Station in central Western Australia have provided the perfect environment for our distillers to source a wide range of Australian native botanicals.
Wooleen Station is well known for its holistic approach to land management and the rehabilitation of the delicate outback landscape. Featured on ABC's Australian Story the Station has adopted ecological farming practices to ensure a sustainable future of the region. These practices have produced incredible regeneration of native flora and fauna on the property and we are proud to be using a selection of species in our latest gin.
The botanicals, which were hand-picked at Wooleen Station, include Mulla Mulla and Purple Vetch flowers, native lemongrass, native sandalwood nuts, the currant bush; and, of course, the starring botanical, Australian ants!....
Ants are highly social and communicate with pheromones, chemicals that convey specific messages, including colony identity and imminent danger. The chemical nature of these pheromones can be influenced by the ants’ diet. All the plant-based botanicals collected are used to compliment the pheromones released by the ants during distillation to produce a truly unique Australian Gin known as Angry Ant Gin.
We are collaborating with the School of BioSciences at the University of Melbourne to understand more about this naturally occurring phenomenon. Professor Mark Elgar and his research group assisted us in identifying the species of ant we have used for the first batch of Angry Ant Gin. He is also helping us determine the chemistry of the pheromones captured in our distillation. This research may allow us to realise a number of different pheromone flavours for future gins.
Best served neat, over ice or serve it with tonic water and a slice of lemon.