Hartshorn Sheep Whey Gin

Hartshorn us a vapour-infusion method to make their gins, which isn’t used often in Australia. It gives it a delicate, subtle flavour – petals, citrus, a hint of fresh-cut hay.

Besides the juniper, they 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 they now use only Australian native botanicals (six to be precise, three of them never used in gin before) from the get-go and we reckon they’ve nailed it.

The most interesting thing about this gin is the carbohydrate fermented to make the alcohol – it’s sheep whey!