Finger lime is a popular ingredient in many Australian gins but the gin in this Taste Test uses these delicious native citrus fruit in a way that’s entirely unique. And it’s a system that has taken over a decade to perfect.
About Wild Hibiscus Distilling Co
From the alpine slopes of the Blue Mountains an hour or so outside Sydney, family-run Wild Hibiscus Distilling Co’s farm grows many of the botanicals that go into their gins.
The farm in Kurrajong Heights (which we visited with the Nip of Courage team) has 1,600 mature finger lime trees as well as pepperberries, Davidson’s Rainforest plums, Tahitian lime trees and makrut lime trees, all of which are hand-harvested and taken to the distillery.
Owner of the distillery, Lee Etherington, began working with botanicals years before his venture into gin. In 1999, he invented and developed the hibiscus flowers in syrup which, when added to sparkling wine, open and turn the drink a delicate pink colour.
He is also the brain behind Gingle Bells - six fun fruit and flower infused gins, each in its own Christmas bauble.
About the bottle
Everything about this gin is fascinating and unique, from the scalloped sides to the elaborate metal label.
But it’s how the gin looks that’s most eye-catching and what took the most engineering to achieve.