Our first foray into savoury, Mediterranean-inspired gin flavours was our 2015 limited-edition Cousin Vera Gin made with our friends at Santamanía Destileria Urbana in Madrid. Now six years ago, it was from the making of that gin that we knew gin and olives combined beautifully. And that there was a real love for savoury gin.
A few years later we paid a visit to our great mates at Cobram Estate in Victoria’s Boundary Bend during olive harvest, and it was there that we realised olive oil could actually be a brilliant botanical alongside dried olive leaves.
Then came the countless trials to perfect the gin. The aroma, flavour and texture of fresh olive is stunning, and so we did an entire year of trials before finalising the recipe.
Along with the cold-pressed olive oils and olive leaf, we landed on botanicals like rosemary and bay leaf that transport you to the Mediterranean (even though they’re from Cam’s garden), while native macadamia nuts and lemon myrtle make the gin distinctly modern Australian.
The result is a completely delicious, savoury and bright gin that we released in August 2020. Here’s cheers to a year of delicious Martinis.