Gold Medal Winner at 2018 World Gin Awards
Released in limited batches, this gin is made from the whey by-product of Grandvewe Cheese. Using Juniper and 6 secret native botanicals, 3 of which haven't been used in gin before. Richard Hartshorn vapor infuses each botanical into the spirit, taking around 2 days with each botanical in his 200 litre glass column still. His aim is to create a delicate and subtle bouquet of petals and citrus with notes of freshly cut hay. Each bottle is hand painted, printed and signed by Richard
This is a remarkable Paddock to bottle product
http://www.abc.net.au/news/rural/2018-01-09/birchs-bay-distillery-uses-sheep-whey-gin-vodka/9311096
500ml Bottle Size. 40% Alc/Vol
Product of Birchs Bay, Tasmania