Brookie's Byron Dry Gin
Brookie's · Cape Byron Distillery
Brookie's Byron Dry Gin is a compelling expression of terroir-driven gin making, where native Australian rainforest botanicals are harmonized with classical gin architecture. The persistent mineral thread running through nose, palate, and finish speaks directly to the volcanic soils and ancient geology of the Byron Bay hinterland. A gin that proves sense of place can be distilled as powerfully as it is grown.
Nose
An immediate surge of native Australian botanicals — Davidson plum, lemon myrtle, and macadamia shell — layered over classic juniper and coriander. A mineral, almost granitic undertone emerges beneath bright citrus and subtle rainforest greenery. There's a faint waxy quality that grounds the aromatics with earthy depth.
Palate
The entry is brisk and clean, with juniper leading into waves of native finger lime zest, coriander spice, and a persistent stony minerality that recalls wet river pebbles. Anise root and cinnamon myrtle provide mid-palate warmth, while the texture is silky and medium-bodied. A peppery spark animates the finish of each sip.
Finish
Medium-long and elegantly dry, with lingering juniper, a trace of white pepper, and that distinctive mineral signature fading like cool stone after rain.
- Style
- Contemporary Dry Gin
- Botanicals
- Juniper, coriander seed, Davidson plum, lemon myrtle, anise myrtle, cinnamon myrtle, native finger lime, macadamia shell, Tasmanian mountain pepper, angelica root, orris root, cassia bark, lemon peel, orange peel, liquorice root
- Base Spirit
- Australian wheat-based neutral spirit
- Distillation
- Copper pot distillation with a vapour infusion basket for delicate native botanicals; 26 botanicals in total, many wild-harvested from the surrounding Byron Bay rainforest
Cocktail Suggestion
The Granite Garden — 2 oz Brookie's Byron Dry Gin · ¾ oz Dolin Dry Vermouth · ¼ oz Suze Gentian Liqueur · 2 dashes grapefruit bitters · Stir over ice, strain into a coupe, garnish with a long lemon twist expressed over the surface
Food Pairing
Pan-seared barramundi fillets served with a finger lime beurre blanc, charred broccolini, and crushed macadamia nuts — the delicate fish amplifies the gin's mineral purity while the native citrus in the sauce mirrors Brookie's Davidson plum and lemon myrtle botanicals.
Crafted by husband-and-wife team Eddie Brook and Pam Brook from botanicals foraged and cultivated in the ancient rainforest surrounding their Cape Byron distillery, this gin carries the volcanic mineral memory of the Gondwana-era landscape in every sip.
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