Byron Bay-based distillery at Brookfarm is tapping into the global gin craze with a native rainforest blend.
The gin is infused with species native to the Northern Rivers, including raspberries, aniseed, myrtle, ginger, rye berries and finger limes.
Distiller Eddie Brook is part of the family run Brookfarm business which took over the then run down dairy farm and planted thousands of commercial macadamia trees as well as 35,000 native sub-tropical rainforest trees on the land.
“I grew up planting trees, particularly native rainforest trees, and over the past four years have increased my education and have such a passion for it,” he said.
Mr Brook uses 18 different native botanical flavours that are all at his back door.
“The rainforest regeneration has created the most incredible pantry for making gin, all the flavours that are native to northern rivers that exist in a sub-tropical rainforest are the inspiration and the actual ingredients we use to create our gin,” he said.
The Australian Distillers Association said there was a global gin revival driven by the craft movement and there was more than 40 local distillers dotted around Australia.
Gin has suddenly come back into vogue and Brookfarm are in the midst of it
“Distilleries are popping up all over Australia and really starting to showcase and create an identity for our spirits.
“Native flavours play the biggest part in it.“Mr Brook said.
The macadamia — one of Australia’s most commercialised native species — is not forgotten in Mr Brook’s brew.
“We actually use macadamia in the gin, for us that gives us a very silky mouth feel,” he said.
“For us it acts as a flavour carrier and brings the flavour of the native raspberries, the juniper and the coriander together and really just puts them in the limelight.”
Source; ABC Rural