A unique Tasmanian gin made from a base spirit of sheep whey. Head distiller Ryan Hartshorn creates the base spirit is made from sheep whey, from the family’s dairy farm. Hartshorn spent two years learning how to convert the complex sugars held within the whey protein into basic sugar to then ferment into alcohol and distil. It is believed that this is the only distillery in the world to make spirits from whey. Following on from the success of the vodka, Ryan turned his hand to a gin. Outside of juniper, as many hand-harvested Tasmanian native botanicals as possible. “I discovered some very impressive native berries, leaves and seeds however they could only be wild harvested which meant I could not get enough quantity to make it practical enough for an ongoing production,” he said. “I have still been able to use some Tasmanian native botanicals however I have now broadened the list to only Australian native botanicals (plus the juniper). I am using six native Australian botanicals with three of them never used before in any other gin.” Creamy and citrusy, there’s also fresh grassy and floral notes. Each bottle is hand-painted by Ryan.