It’s been a while since I have walked through the Royal Botanic Gardens. The last time I was here was with a good friend of mine and the weather took to the worst .. haha we got stuck under a garden pagoda with other visitors.
This time The Royal Botanic Gardens Sydney invited a few influencers to attend a green tour of flavours from the herb garden used to infuse the Distillery Botanica gin. Sophie Benbow, whom I recently met at a photo exhibition of a mutual friend, invited me to join her. We definitely had fun learning, laughing and tasting al things gin.
The pure essence of an Australian summer garden
The tour was led by Jimmy Turner, the Director of Horticulture, who led us through the garden plucking out leaves from various plants, crushing them in the palm of his hands to smell the oils the leaves extracted.
The botanicals harvested for the gin included Pope John Paul Rose; Mandarin Leaf; Horehound; Lemon Verbena; Curry Leaf Plant; Lovage and Chamomile. Philip Moore, the brains behind Distillery Botanica explains how he uses a technique soo old, approx 1 thousand years, known as ‘enfleurage’. It are of placing flowers on a layer of coconut oil, into which the fragrance diffuses over 3 days or so to create the purest of perfume.
After the tour, we were greeted at the launch with a choice of cocktails using the gin as the base ingredient. One being an updated version of the traditional Gin and Tonic with a hint of sweet white wine and lemon thyme. The other was a little strong, a woody cocktail with Montenegro, Cocchi and Lagavulin whisky.
Some tasting notes: liquid is crystal clear and has a fresh scent of juniper and black pepper. Creamy taste with floral flavours. Also to note this delicate gin is handcrafted in Erina, north coast of Sydney.
Rather Royal Gin is available for RRP$129 from distillerybotanica.com, selected stockists and over the bar at the Botanic Garden Restaurant. 50% of the proceeds from the sale of Rather Royal Gin goes to the Royal Botanic Garden Sydney.