Vapour Infused Gin

Produced by Deadman’s Point at Kettering

The base for the vapour Infused Gin is made simply, from pure Tasmanian rainwater and organic cane sugar. After double distilling, and charcoal filtering, we vapour infuse our base with carefully chosen botanicals. The subtle flavours of locally grown pepper berry leaves, Oyster Bay pine, lemon and lavender are blended with lemon myrtle, grapefruit, juniper, coriander and liquorice root to create a uniquely Tasmanian gin experience.


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