To make this gin Cam first distills some Christmas puddings (made to his mother Wilma's 1968 recipe) with juniper, cinnamon, star anise, coriander and angelica over the top.
Cam also ages gin in a couple of 125-year-old ex-William Grant scotch whisky barrels that had previously stored Rutherglen Muscat for 80 years. He then blends this with the Christmas Pudding gin, and to finish he adds a slight tweak of Rutherglen Classic Muscat to round out the palate. Cam also adds a touch of muscat that has been sitting in barrels which previously aged Pedro Ximenez. So we get even more depth, richness and complexity.
This year they have the Melbourne artist Stephen Baker's artwork 'Basking in the Sun' adorning their label, channelling all that is great about a hot Aussie Christmas. More than ever, it smells like gin and tastes like Christmas. Sip it neat (it’s dangerously drinkable, so one 700mL bottle may not go far on Christmas Day) or try it in some great cocktails like the Christmas Cobbler.