Native Botanicals

Coriander Seed
After juniper, coriander is the most common botanical found in gin. Coriander seeds give the gin a spicy citrus flavour.

Pandan
The green leaves of this grassy herb are used to for its sweet nuttiness and fragrant aroma.

Lemongrass 
This tropical grass makes for bright citrus notes--hellooo, sunshine.

Khmer Basil
Adds clean, subtle spearmint notes commonly found in local Cambodian regional cooking.

Kaffir Lime Leaf
These fragrant leaves from the wild lime tree add vibrant citrus notes that sing through the gin. And it’s music to our ears.

Green Orange
The rind of this oil-rich green citrus, native to the region, adds freshness, texture and length to the gin.

Pomelo 
The pomelo, grapefruit’s big sister, is bright, bold, and adds slightly bitter citrus notes.

Galangal
This tropical root brings a warm, woodsy depth to the gin, that carries through to a spiced finish.

Cassia bark
A relative of cinnamon, this bark gives the gin a spicy base note, with a subtly sweet finish.

Jasmine
This fragrant flower is rare in gin-making because of its delicate nature. We know how to handle it.

Palm Seed 
These seeds, encased in a hard shell, reveal a white, crunchy flesh when opened, adding a slightly nutty flavour and residual sweetness.