When we sat down with Luke Whearty, the co-owner of world class bar, Byrdi, to create the Spring expression of spirit, the direction was clear.

Inspired by the flood of jasmine that erupts through Melbourne at the start of Spring, the team at Byrdi wanted to create a drink that celebrated the emergence of this flower - bright, perfumed and decadent. 

For us, this meant creating a gin that would complement the elegant flavour of fresh mandarin and riberry, and provide a foundation for a bright, effervescent cocktail. 

Built from a base of fresh mandarin and honeybush, complemented by tropical cascara, and floral meadowsweet and lavender, we have macerated a small portion of riberry over the distillate to give an elegant juiciness. 

This is one of our most floral and elegant gins, finished by a robust dose of tonka bean. 

Enjoy this in a floral G&T or in a perfumed Aviation - or perhaps in a crushable Bramble.

In Bloom

An unequivocal celebration of the freshness of Spring, this incredible drink is a combination of Flourish, mandarin vinegar, plum blossom liqueur and lacto-fermented riberry. 

You can try this drink exclusively at Byrdi during the Spring months of the year.