Contains 1 x Davidsonia Gin, 1 x Natini Gin and 1 x Barrel Aged Gin (50ml baubles)

Davidsonia is Animus Distillery's delicious riff on a traditional English Sloe Gin. Instead of sloes (Prunus spinosa), the distillers work with native Australian Davidsonia pruriens, a tropical sour plum sourced from the temperate regions of Queensland. Snap-frozen (so the ice can help the distilled spirit to pierce the cell walls faster and provide an immediate release of explosive, fresh juicy flavour), the plums were steeped in an over-proofed version of the Animus Macedon Dry recipe for 18 months. They were then gently squeezed over an eight-hour period in the distillery's own wine press, extracting that distinctly Animus measure of intensity and character. Davidsonia is exquisite when served neat and over ice, as a spritz served with a large wedge of your favourite citrus, but it’s born to be used in cocktails, and provides a uniquely Australian canvas to anybody who wants to explore their creativity. Because of its trademark delicate nature, Davisonia is best enjoyed over days and weeks rather than months (or kept in the fridge), so you can appreciate the seasonal differences while they are fresh. This vintage is so good we doubt you'll be able to hang onto an open bottle for long!

The Head Distiller at Animus, Sarah Wallace, has an impressive greenhouse on her farm near the Kyneton distillery. She's nurtured the Test Pressing series, which allows her to make small batches to trial new botanical recipes, and her recent obsession has brought her back to Animus's roots, and allowed native plants to take centre stage. This has also met the team's demand for a Gin designed specifically for a Martini, so Sarah has created something deliciously herbal and bold, which makes for an exceptionally robust drink when partnered with extra dry Vermouth and a dash of Manzanilla Sherry. This new Gin boasts the most botanicals Animus has incorporated in a single Gin so far. The 24 flavours include ruby grapefruit zest, lemon scented gum and lemon myrtle (for zing), roasted wattle seed and macadamia nuts (for toast and body), anise myrtle, peppermint gum and native oregano (for fragrance), and pink peppercorn and mountain pepper leaf (for warmth). This is balanced with the further herbal/umami complexities provided by saltbush, clary sage, rosemary and lavender.

The Barrel Aged Gin started out as a variation on the citrus-based Animus Macedon Dry, added to three freshly disgorged Moscato Giallo barriques from the nearby Musk Lane Winery. The choice of oak this year has turned out to be a masterstroke, with these white wine seasoned barrels providing subtle integration, balance and support, rather than dominating the Gin.