Vapour-infused botanicals (rarely done in Australia). It gives it a delicate, subtle bouquet — petals, citrus, a hint of fresh-cut hay.

Besides the juniper, Hartshorn Distillery wanted to use only native Tasmanian botanicals.

Along the way, they discovered some pretty impressive berries, leaves and seeds but they could only be wild-harvested, so it wasn’t very practical for ongoing production and their plan failed.

Instead Hartshorn Distillery are happy they attempted to use only Australian native botanicals (six to be precise, three of ‘em never used in gin before) from the get-go and they’ve bloody nailed it.