We set out to make a gin with Australian flavours and decided to make West Australian saltbush the hero. Instead of using traditional citrus for a backbone we use Lemon myrtle and Aniseed myrtle combined with fresh Quandongs (Native plums). Our spice element is Tasmanian pepper berries gently crushed and added to the boiler. After distillation we add fresh salt bush and Sandalwood to give complexity. Juniper is increased slightly with coriander to make sure there is no doubt this is really a gin.