KIS O'Gin is produced in small batches using fresh botanicals in our small copper pot still, using a unique vapour distillation process. In addition to traditional botanicals such as Juniper, Coriander and Angelica root, O’Gin marries in the Kangaroo Island Coastal Daisy Bush, (Olearia Axillaris).
‘Olearia Axillaris’, sometimes known as wild rosemary because of its appearance, is a shrub of the Asteraceae family, found in coastal areas of southern Australia and was first described by two early explorers to the coast and islands of Western Australia. Willem de Vlamingh and William Dampier, both ventured to eat this plant ‐ its aromatic quality, inspiring its use in cooking.
Its’ discernibly Australian coastal heath aroma stands up well to the piney quality of Macedonian juniper berries. Our O’Gin is balanced with fresh SA oranges, seasoned with two exotic peppers (Long Pepper & Cubeb Pepper) and a hint of Tonka Bean.
O’Gin is being enjoyed across the country for its balanced botanicals and fine finish. It recently won a Silver Medal at the Australian Distilled Spirits Awards 2017 & a Silver Medal at the San Francisco World Spirits Competition 2017.
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