Our Aromatics

Each botanical is carefully selected and balanced
Cinchona​

The source of the quinine that makes tonic water, tonic water. Cinchona bark originates from Guatemala, and was prized for its purported anti-malarial properties (spoiler alert: it doesn't actually have any) and exported all over the world. The extreme bitterness of the quinine was countered with sweetness of sugar, and in true colonial style then mixed with gin - what a sophisticated way to look after your health!

Cinchona became difficult to source during the war years, and synthetic quinine came into use. The major commercial manufacturers still use synthetics and tend to over-sweeten the tonic water. We only use the true bark and extract alkaloids the traditional way.

Lemon Myrtle

​A unique taste of Australia. The lemon taste we know so well combines with bush earthiness. The leaf comes with an understated sweetness that calmly balances the pepperberry in our tonic. We have sourced locally grown Victorian lemon myrtle from the rich green volcanic hills of Gippsland. Lemon myrtle is a native that every garden should have in it - you may not buy a lemon ever again for this superior taste.

Hibiscus​

Thought to originate in the Hawai'ian islands, the true provenance of hibiscus is unknown as it's found growing all over Asia and the Pacific tropics. Not only does hibiscus lend a floral taste to the tonic, it also lends the most stunning colour you will ever see. As a tea, this beautiful flower is growing in popularity around the world. In our tonic, hibiscus provides the perfect foil to the fresh kick of the ginger in a winning combination.

Tasmanian Pepperberry​

We've seen many Australian flavours rise to prominence in recent years, Tasmanian pepperberry is the next big thing in flavour sensations. Bite into the dried berries and you start tasting very little. Then, like a story unfolding before you, spicy, fruity pepper flavours grow louder and louder until your mouth sings. Our lemon myrtle and Tasmanian pepperberry tonic water comes with three whole pepperberries in each bottle. if you're brave enough, take one in your glass and bite into it to get a feel for what this unique taste is all about.

Ginger​

We all know the joy of ginger. There's no better experience than the day we make our hibiscus and fresh ginger tonic, the preparation of the ginger fills the kitchen with freshness and richness. A tropical root, ginger grows all around the the tropical pacific, and is a great compliment to hibiscus, which is native to the same areas. We only use fresh, whole ginger and prepare our tonic specially so the ginger gives an extra bite to the mix.

Earl Grey tea

Earl Grey is a black tea infused with bergamont oil, derived from bergamont oranges most commonly found in Italy's Reggio di Calabria Provence. Whilst first mentioned at the start of the 19th century, Earl Grey (or as a friend of ours likes to call it, early girly) tea's origins are vague and several legends exist on its invention. Our favorite though is that bergamont oranges and black tea accidentally mixed on a voyage from China to England and the pairing was so delightful that a legendary product was born. Whilst loved and most associated with the English, it's a true testament to globalisim that such infused teas originated from China, with bergamont most commonly grown in Italy and Southern France, and of course enjoyed around the world.

Chamomile

Made from the chamomile flower, this is drunk as a herbal tea. Most commonly known for its calming qualities, chamomile is drunk before bedtime to aid with sleep. A type of daisy, the flower has been used medicinally in Europe for thousands of years. The two most common varieties are German and Roman.