Kangaroo Island Spirits O Gin 700ml
(1 reviews)
Kangaroo Island O Gin 43. 5% 700m L With the aromatic, smooth flavours of this gin, it's perfect for a relaxing G&T KIS O Gin is produced in small batches using fresh botanicals. In addition to juniper and coriander, O’Gin has been distilled with a Kangaroo Island coastal daisybush, (Olearia axillaris), fresh orange and balanced with two exotic peppers (Long pepper & Cubeb Pepper). A New Gin with a crisp finish with strong piney notes. The seasonality and small batch distilling using a unique basket still process, produces a Premium Vintage Australian Gin. Olearia axillaris is sometimes known as wild Rosemary having been first described by two early visitors to the coast and islands of Western Australia, Willem de Vlamingh and William Dampier, ventured to eat this plant - its aromatic quality inspiring its use as a herb. Vlamingh's crew made use of leaves collected, when anchored at Rottnest Island, adding it to their meagre onboard diet. Awards Voted Australia's Best Botancial Gin by, Max Allen and Luke Ashton in Gourmet Traveller Magazine.
Kangaroo Island O Gin 43. 5% 700m L With the aromatic, smooth flavours of this gin, it's perfect for a relaxing G&T KIS O Gin is produced in small batches using fresh botanicals. In addition to juniper and coriander, O’Gin has been distilled with a Kangaroo Island coastal daisybush, (Olearia axillaris), fresh orange and balanced with two exotic peppers (Long pepper & Cubeb Pepper). A New Gin with a crisp finish with strong piney notes. The seasonality and small batch distilling using a unique basket still process, produces a Premium Vintage Australian Gin. Olearia axillaris is sometimes known as wild Rosemary having been first described by two early visitors to the coast and islands of Western Australia, Willem de Vlamingh and William Dampier, ventured to eat this plant - its aromatic quality inspiring its use as a herb. Vlamingh's crew made use of leaves collected, when anchored at Rottnest Island, adding it to their meagre onboard diet. Awards Voted Australia's Best Botancial Gin by, Max Allen and Luke Ashton in Gourmet Traveller Magazine.
$80.00 - $95.00
in 7 offers
Kangaroo Island Spirits O Gin 700ml
$80.00
Kangaroo Island O Gin 43. 5% 700m L With the aromatic, smooth flavours of this gin, it's perfect for a relaxing G&T KIS O Gin is produced in small batches using fresh botanicals. In addition to juniper and coriander, O’Gin has been distilled with a Kangaroo Island coastal daisybush, (Olearia axillaris), fresh orange and balanced with two exotic peppers (Long pepper & Cubeb Pepper). A New Gin with a crisp finish with strong piney notes. The seasonality and small batch distilling using a unique basket still process, produces a Premium Vintage Australian Gin. Olearia axillaris is sometimes known as wild Rosemary having been first described by two early visitors to the coast and islands of Western Australia, Willem de Vlamingh and William Dampier, ventured to eat this plant - its aromatic quality inspiring its use as a herb. Vlamingh's crew made use of leaves collected, when anchored at Rottnest Island, adding it to their meagre onboard diet. Awards Voted Australia's Best Botancial Gin by, Max Allen and Luke Ashton in Gourmet Traveller Magazine.
Kangaroo Island O Gin 43. 5% 700m L With the aromatic, smooth flavours of this gin, it's perfect for a relaxing G&T KIS O Gin is produced in small batches using fresh botanicals. In addition to juniper and coriander, O’Gin has been distilled with a Kangaroo Island coastal daisybush, (Olearia axillaris), fresh orange and balanced with two exotic peppers (Long pepper & Cubeb Pepper). A New Gin with a crisp finish with strong piney notes. The seasonality and small batch distilling using a unique basket still process, produces a Premium Vintage Australian Gin. Olearia axillaris is sometimes known as wild Rosemary having been first described by two early visitors to the coast and islands of Western Australia, Willem de Vlamingh and William Dampier, ventured to eat this plant - its aromatic quality inspiring its use as a herb. Vlamingh's crew made use of leaves collected, when anchored at Rottnest Island, adding it to their meagre onboard diet. Awards Voted Australia's Best Botancial Gin by, Max Allen and Luke Ashton in Gourmet Traveller Magazine.
