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“Sometimes,” says Rob Sowter, “when I drink it I feel a bit overwhelmed. The flavour reminds me
so much of hot, tricky days out in the paddock, the red dirt and sun. It’s a visceral reaction.”
I’m talking to Sowter about Lantana Gin, a fabulously unconventional spirit made on his family’s farm in Redridge, near Childers in Queensland. When I mention how I love the rich, rustic flavour from the wild-fermented sugar cane juice (a very non-traditional base for a gin), and how the use of lantana as a botanical in the distillation creates such a heady, evocative aroma, Sowter enthusiastically agrees.