Our Distillery & DistillationAt Cape Byron Distillery we keep true to the time honoured traditions and art of distillation whilst creating spirits that capture and showcase the unique terroir of the Northern Rivers (greater Byron Bay region). We have a passion for excellence, sustainability and giving back to our local community. We are here to create a new chapter in the book of Australian Distilleries.
In 1988, Pam & Martin Brook bought a rundown dairy farm and over 35,000 subtropical rainforest trees were planted. Today, this landscape has transformed into a haven for birds and wildlife. Of the 25 botanicals in Brookie’s Byron Dry Gin, 17 are sourced locally, many from our rainforest.
The subtropical rainforest of the Northern Rivers is home to a plethora of unique edible native species and botanicals…the perfect pantry for creating a world-class Gin. As the months tick over we are spoilt with what our rainforest has to offer. With Spring comes new life as the rainforest teams with flowers, Native Raspberries and the various varieties of Riberry come into fruit, it provides a bounty of fruit. As Spring rolls into Summer we await the yearly harvest of our native Jerseyana variety of Davisonia Plum that is the backbone for our Slow Gin. Autumn & Winter bring a new landscape of flavour and not to mention our perennial flavours such as our Native Ginger, Cinnamon & Aniseed Myrtle. We are truly spoilt for flavour.
In 1988, Pam & Martin Brook bought a rundown dairy farm and over 35,000 subtropical rainforest trees were planted. Today, this landscape has transformed into a haven for birds and wildlife. Of the 25 botanicals in Brookie’s Byron Dry Gin, 17 are sourced locally, many from our rainforest.
The subtropical rainforest of the Northern Rivers is home to a plethora of unique edible native species and botanicals…the perfect pantry for creating a world-class Gin. As the months tick over we are spoilt with what our rainforest has to offer. With Spring comes new life as the rainforest teams with flowers, Native Raspberries and the various varieties of Riberry come into fruit, it provides a bounty of fruit. As Spring rolls into Summer we await the yearly harvest of our native Jerseyana variety of Davisonia Plum that is the backbone for our Slow Gin. Autumn & Winter bring a new landscape of flavour and not to mention our perennial flavours such as our Native Ginger, Cinnamon & Aniseed Myrtle. We are truly spoilt for flavour.
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Brookie's Byron Dry Gin
30 years ago, the Brook family planted an entire rainforest on their property in Cape Byron, Australia. 17 of the 25 botanicals in Brookie’s Cape Byron Gin are sourced from this rainforest. The family has planted over 40,000 trees in their rainforest and continues to support sustainable environmental practices. This gin was created by Eddie Brook and Jim McEwan, the former Head Distiller of Bruichladdich whisky and creator of The Botanist Gin. Brookie’s Cape Byron Gin received a 91 Point Rating from IWSC and was awarded Sustainable Distillery of the Year from the World Gin Awards. “Liquorice sweets on the nose integrated with coriander seeds and spicy white pepper. Lovely complexity driven by woody, orris and cassia driven undertones.” CAPE BYRON SINGLE MALT WHISKY The nose leads with an interplay of vanilla and ripe fruit teasing with notes of charred oak. On first sip, the fruitiness comes to the fore but it’s not the orchard fruit flavours we often associate with Scottish whiskies. It is brighter, more flavoursome and somewhat closer to our shores. I get hints of tropical fruit, predominantly mango followed by a touch of nuttiness, possibly hazelnut and at the very finish, an ephemeral hint of salinity. The long, smooth and warming finish encourages another sip and by the second and third, I am taken on a flavour journey through the rainforest. COUNTRY OF ORIGIN: Australia MASH BILL: 100% Australian Malted barley CASKS: Ex-bourbon American oak PROOF: 94 |