Australian Craft Gin

In 2011 distiller Paul Messenger was introduced to Dok un Chan the traditional Thai drink using the flowers from the Butterfly Pea Clitoria ternatea. Knowing that tonic water is acidic, he soon realised that ink from the pH sensitive flower petals would change colour when mixed with tonic water and the idea for a colour changing gin and tonic was born. He immediately set about developing a gin recipe around the butterfly pea.

By 2013, family and friends, impressed the flavour and theatre of his colour changing gin convinced him to market this new product. He lodged an Australian trademark application in August 2013 and by June the following year he had trademarks for Ink Gin in all major markets including the UK. In 2015 he applied for an Innovation Patent, a world first for a  gin, and released Ink Gin onto the Australian market. By 2016 it had become one of the most popular gins in Australia and took out the prestigious 2016 Australian Drinks Award for Best Innovation in Spirits.

Not an ordinary Gin

Ink Gin is a premium dry gin made with 13 organic botanicals, including a mix of traditional and Australian natives. Like all true gins, juniper berries are the largest botanical component, however the defining character of Ink Gin comes from the second tier botanicals led by locally grown lemon myrtle leaf, coriander seed, Tasmanian pepper berry and freshly peeled sundried sweet orange peel. These major ingredients give Ink Gin its fresh piney, spicy and citrusy aroma and flavour. The third group of minor botanicals include elderflower, cinnamon, cardamom, angelica root, oris root, licorice root and lemon peel. Like a pinch of salt, these minor ingredients are critical to the end result adding perfume, body and balance.

The final ingredient is added in a post-distillation infusion. The specially prepared petals of the butterfly pea flower are steeped in the still for twenty-four hours to give Ink Gin its distinctive colour.

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Hand made
in Australia

On the east coast of Australia, nestled in the deepest caldera in the southern hemisphere, with the Pacific Ocean to the east and the Gondwana rainforest to the west, lies the small distillery where Ink Gin is produced by hand. At Husk Plantation Distillery the botanicals are prepared and measured, then placed in our hand-beaten copper pot still. We add 100% Australian grain spirit and the purest water that originally fell as rain over the volcanic rocks of the caldera. Ink Gin is carefully pot distilled in small batches, tasted regularly for quality, and bottled by hand. Read more about the distillery and our other products at www.huskdistillers.com.

The Drink

Available SKU size: 700ml

  • Our unique and award winning floral infused gin, pot distilled in small batches with 13 organic, native & exotic botanicals and infused with butterfly pea flower petals. Normally used in herbal tea, these petals are pH sensitive, changing colour from their natural indigo to pink when mixed with tonic water, lemon or lime juice. 

  • Butterfly pea flowers are highly sensitive to pH. When the floral-infused Ink Gin is mixed with something of low pH (including gin’s best friends; tonic water, lime or lemon), the colour changes dramatically from blue to blush pink. Not magic – just science.
  • Drinks Industry Awards – Best Innovation in Spirits

Recipes

Ink & Tonic

Recipe
30ml Ink Gin
120ml premium tonic
Seasonal garnish.

Method
Pour gin and tonic over ice. Garnish and serve.

Southside

Recipe
60ml Ink Gin
30ml lime juice
20ml simple syrup
Mint leaves

Method
Shake gin, juice and syrup, plus three mint leaf, in a shaker with ice. Double strain into a coupe glass and float a mint leaf on top to garnish.

Frech 75

Recipe
30ml Ink Gin
15ml fresh lemon juice
15ml simple syrup
60ml Champagne / Prosecco
Lemon peel

Method
Pour gin, lemon juice and sugar syrup to an ice filled cocktail shaker. Shake hard until well chilled and strain into a champagne flute. Top up with Prosecco. Garnish with a lemon twist.

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