Where we went, what we learned.
Expeditions, recipes and experiments. Some become a bottle. Most simply teach us something about the country.
from the distillery floor: macadamia gin
It's not all glitz and glamour in the distillery - in fact more often than not it's pretty tedious. But it's all worth it when creativity...
a few outstanding cocktails with our muntrie gin
We're lucky to be blessed with an incredible group of incredible cocktail minds and bartenders in all facets of the business. Whether it...
botanical profile: macadamia
Macadamias are without equal in the Australian native foods industry - they are our most well known and consumed native ingredient by an ...
the blossom.
Bush Apples were a brand new one for us at Applewood, although we were familiar with its genus quite extensively - Syzygium - the genu...
the pollen.
Kakadu Plums are one of those indigenous ingredients that's name is thrown around quite often but you rarely see it in your every day - ...
the orchard.
Whilst being aware of Lemon Aspen for quite a long time, in the lead-up to a hot Australian summer was when we finally decided to craft ...
the mac-olada.
It’s a rare treat to work with a nutty and savoury style of gin, so after the completion of our new Macadamia Gin, we were extremely exc...
a history of pink gin.
When we first released Coral Gin in May, it was our first foray into the realms of pink gin - a category of gin that is only growing in p...
the london calling.
The term "modern classic" gets thrown around maybe a little bit too often, but a lot of the drinks are deserving of it - think the Penici...