KIS O’Gin is hand crafted in the same unique way as the Wild Gin, highlighting Juniper, Coriander & Angelica Root in a contemporary London Style. Key to its character is the subtle infusion of Kangaroo Island coastal daisy (Olearia axillaris) – sometimes known as wild rosemary - this shrub of the Asteracea family flourishes along South Australia's coastal regions - a perfect compliment enhancing this Gin's lively structure. Savoury and dry with a burst of Orange. A nose which recalls beach dunes on a hot summer day.



Bronze Medal, Melbourne International Spirits Competition 2017
Silver Medal, Australian Distilled Spirits Awards, Melbourne 2017
Silver Medal, San Francisco World Spirits competition, 2017
Silver Medal, SIP International Spirits Competition, California USA 2017
Voted Best Australian Botanical Gin by Max Allen and Luke Ashton, Gourmet Traveller Magazine 2015
Bronze Medal, Australian Distilled Spirits Awards, Melbourne 2014

Serving Suggestions

G & T

Serve in a Copa glass or goblet with loads of ice and premium Tonic (our choice is Fevertree Indian). The tonic should be 3 or 4 parts to gin. Garnish with:

Mandarin, kumquat or orange. Pinch of ground mace, nutmeg or tonka bean, and a sprig of Oleria.


1 part Campari, 1 Part Gin, 1/2 Part KIS Nocino and 1/2 part Noilly Pratt. Garnish with blood orange sorbet. 

Tasting Notes


Bursts with olearia and Juniper. Hint of vanilla or marzipan.

Juniper, sweet Orange, spicy

Passionfruit spicy pepper