To make this special annual release Cam distills Christmas puddings, then ages this gin for a year in 100-year-old Muscat barrels. The gin has aromatics of classic juniper and a hint of cinnamon, backed up with a rich palate and a hint of sweetness from the Muscat. Sip it neat, mix it with ginger ale or beer, or try it in some great cocktails.
This gin is Cam’s tribute to four things he loves: Australia, Christmas, gin and his late mum, Wilma.
Each year Wilma would use the 1968 Australian Women’s Weekly recipe to make her puds on Victoria Derby Day, while the rest of the family listened to the races. To this day, one of Cam’s great childhood memories is how his house would smell like Christmas over Cup Weekend.
“I found the recipe and thought it’d be fun to start doing it with my girls every year. But even as I was buying all the ingredients at the shops (mixed peel, oranges, dried fruit) I just kept thinking how well it would all distill. And with juniper having such a great pine needle character to begin with, a Christmas gin just started to make sense really quickly.” – Cameron Mackenzie
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