Brisbane Gin: Inside Australian Distilling Company’s new creation

It took a year and more than 40 discarded blends for Australian Distilling Company to perfect its homage to our River City. Brisbane Gin is now ready to give your next tipple a distinctly local twist.

Christmas tipples just got a delicious – and distinctly local – twist.

Whether you take it straight up, with a dash of pineapple juice or a squeeze of lime, Australian Distilling Company’s small batch Brisbane Gin is a refreshing homage to our playful River City.

“The flavours in Brisbane Gin truly reflect the city and the people that make it what it is – bright and bold thanks to the Kaffir lime and finger lime, and warm and welcoming with hints of fresh ginger,” says Michael Hickinbotham, founder of the Australian Distilling Company.

Australian Distilling Co founder Michael Hickinbotham with the new Brisbane Gin, released in time for Christmas.

The Adelaide-based entrepreneur, who began his career as a corporate lawyer, launched his distillery in 2018 to pursue a passion for spirits passed down through his family.

Michael’s grandfather was Alan Robb Hickinbotham, who established Australia’s first winemaking course in 1936 and was also involved in distillation, particularly brandy.

One of Michael’s first projects with Australian Distilling Company was Adelaide Gin, which he launched in March this year.

It went on to win five global awards in one month and Michael knew he was on to a winner.

He followed suit by bottling the spirit of other major Australian cities – Sydney, Perth, Melbourne and now, the Queensland capital.

Brisbane Gin by Australian Distilling Company. Photo: Now And Then Photography

“I love craft-made spirits and am fascinated by the energy and form of Australia’s cities, so bottling the spirit of Australian cities where I’ve lived, worked or visited was a way of joining two of my great loves,” Michael says.

“When I decided to make gin, I resolved to learn as much as I could about it. I travelled around the globe, learning from industry leaders, to see who was doing what.”

To create his own suite of gins, Michael called on Dr Graham Jones, a master distiller with 30 years experience and an adjunct associate professor at the University of Adelaide, where he teaches in the school of agriculture, food and wine.

Michael Hickinbotham and master distiller, Dr Graham Jones

The men developed, tasted and discarded more than 40 recipes before landing on “the one” for Brisbane.

The result is a true London dry gin, enhanced by native Queensland botanicals, that lingers on the palette.

“Our hope was to create something special that would not only make ourselves proud, but that would make Brisbane proud too, ” Michael says.

Brisbane Gin is distilled about an hour’s drive west of Brisbane at Flinder’s Peak Winery at Peak Crossing, which is owned by friends of Michael.

Brisbane Gin, $75, 700ml