Lemon Myrtle Gin
$75.00
/ 700 mL BottleInner Circle price: $67.50 on any three bottles or more
The discount applies automatically in your cart — your free Inner Circle membership comes with your first order.
Double silver — 2026 Melbourne Royal Australian International Spirits Awards, judged neat and with tonic.
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Style & Inspiration
This gin celebrates the bounty of the distiller’s own garden. Lemon myrtle takes centre stage, supported by elderflower and lavender, creating a bright, fragrant profile that is uniquely Australian.
Tasting Notes
Nose
Intensely aromatic, with a burst of lemon myrtle — zesty, herbal, and citrus-like but distinctly its own. Elderflower lends a soft floral lift, while lavender whispers in the background.
Palate
A lighter juniper presence than our Maroochy Dry Gin allows the lemon myrtle to shine. Coriander seed brings a clean, lemony brightness, complementing the herbal-floral core without competing. Smooth and elegant, with no citrus peel distractions.
Finish
Lingering lemon myrtle and gentle florals, fresh and uplifting, with a soft herbal echo. Balanced and inviting.
Serve Suggestion
Classic: Fever-Tree Mediterranean is our preference — its own rosemary and thyme botanicals meet the gin’s florals rather than sitting on top of them. Add a sprig of fresh lemon myrtle or rosemary, cracked before it goes in to release the oil. The Refreshingly Light version is every bit as good, and is sweetened with fruit sugar rather than any artificial sweetener.
Long & Fresh: Over ice with soda and a wide strip of lemon peel. The simplest way to taste the botanicals with nothing sweet in front of them.
Mint and Lime Muddle: Our house cocktail — the gin shaken with fresh lime, a little sugar and gently pressed mint. Easy to make at home; the full recipe is below.
Mint and Lime Muddle — the recipe
- 60 ml Lemon Myrtle Gin
- 25 ml fresh lime juice — roughly one lime
- 15 ml sugar syrup, or to taste — equal parts sugar and hot water, stirred until clear, then cooled
- 6 mint leaves
Put the mint in the bottom of a shaker with the sugar syrup and press it gently three or four times with the back of a spoon. Press, don’t shred — bruising the leaf releases the oil, tearing it releases the chlorophyll and turns the drink grassy. Add the gin and the lime juice, fill with ice, and shake hard for ten to fifteen seconds, until the outside of the shaker frosts. Pour over fresh ice, or strain into a chilled coupe. Garnish with a sprig of lemon myrtle, cracked between your fingers first.
Six leaves is fewer than a Southside would normally take. That’s deliberate: too much mint walks over the lavender and elderflower in the gin. If the drink tastes sharp, add sugar syrup five millilitres at a time — limes vary through the season, and the balance should follow the fruit rather than the recipe.
Distiller’s Note
Every leaf is picked by hand, from trees around Buderim. Some of them grow in private gardens, and we pick those with the owner's permission. Others grow wild, in bush and natural settings.
If a tree in a public place is ever used, it is only after a long spell of continuous rain. Lemon myrtle is not a tree anyone tends to spray, but rain settles the question — nothing can have been applied recently, and the leaf comes to us washed clean. Such trees are a convenience and an opportunity if they are available, never something the gin relies on. We have become experts at finding trees that produce the best oil.
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