Native ingredients led by a genuinely unexpected one: green ants, harvested by hand using a traditional method that removes only worker ants from the nest, timed to Windy Season when the colonies are at their most plentiful. Added before and after distillation, they give this gin its signature citrusy pop, a flavour note you won't find anywhere else on the shelf. Boobialla, strawberry gum, lemon myrtle and pepper berry round out a contemporary dry style built on that native citrus base, distilled at 42% ABV.
NOSE Warm spice from strawberry gum, lifted by boobialla's coastal floral notes.
PALATE A distinct citrusy pop from the green ants, with lemon myrtle adding depth to the citrus base.
FINISH Pepper berry brings a light, lingering spice, with boobialla's floral sweetness carrying through.
Seven Seasons has picked up serious recognition along the way, including gold at the Australian Gin Distillers Association Awards, alongside multiple international medals.
How to enjoy it
In an Australian Negroni, stirred down with Campari and sweet vermouth. In a Finger Lime G&T, garnished with makrut lime leaf. Or in a Northern 75, shaken with lemon juice and topped with sparkling wine.