Crafted by multi-award-winning distiller Phillip Moore as a versatile gin ideal for mixing in a cocktail, the spirit is blended with distilled Akoya saltwater pearls, cultivated in the pristine waters of the Central Coast at Broken Bay Pearl Farm just north of Sydney. James Brown, who owns the pearl farm says, “Broken Bay Akoya Pearls are a premium Australian-grown pearl cultivated using sustainable and ethical practices. We are thrilled to partner with Distillery Botanica to have our pearls featured in a product that is so unique to our region.”

Another local producer lending their offering to the mix is East Coast Beverages whose Kulnura orchards provide the pink grapefruit, Valencia orange and blood orange that infuse the spirit. Managing director Sam Lentini says, “The Central Coast has an excellent climate to produce top-quality citrus fruit, and our citrus are among the best in Australia. Working with Distillery Botanica, we provide plump and juicy sun-ripened citrus for distillation and inclusion in Moore’s Pearl Crush Gin – and it has been incredibly fun to be part of the process to create this new beverage.”

You can grab a bottle of this uniquely glamorous gin at the Distillery Botanica’s website.