So, the traditional style of ‘sloe gin’ is made from sloe berries. Though, the new Brookie’s drop takes a subtle shift away from this style and namesake by using Davidson plums instead, which are native to the Byron Bay and northern rivers region. From its distillery in the Byron Bay hinterland, the creation of the Brookie’s Slow Gin is a long process – there is a six-month maturation period from when the plums are picked and the skins are torn. After that, it’s blended with Mount Warning spring water, then balanced with sugar (Davidson plums are quite tart), and the result is an impressive gin with rich, aged characteristics.The bright and deep colour achieved is completely natural from the plums. The taste is aged and, in a very subtle way, has similarities to port, with notes of watermelon and rose. The Slow Gin is refreshing in style and form, and is best served neat (and paired with cheese – yes, thanks).

Now, you’ve probably noticed Brookie’s gin on the shelves of some of the coast’s coolest bars – but you should know that is this no ordinary gin. In late 2016, Eddie Brook, the son of Pam and Martin Brook, the founders of popular muesli and health-food brand Brookfarm, ran a successful crowd-funding campaign through Pozible to launch Brookie’s gin into the market. Cape Byron Distillery sits on the same massive piece of land that is also occupied by Brookfarm’s macadamia plantation. So, on one side of the distillery are scores of macadamia trees, on the other is an abundant sub-tropical rainforest – and both pieces of land play a huge part in the DNA of the Brookie’s gins. If you’re intrigued (you should be), then you can learn even more about Brookie’s gins at the Cape Byron Distillery tours, which have recently launched. Head online for more info, tour bookings and where to find Brookie’s.

Image credit: Demetre Minchev