First Impressions
Brendan and Laura Carter were winemakers in the Adelaide Hills when they decided, in 2012, to turn their grape spirit into something entirely new. Applewood Distillery in Gumeracha uses up to 25 native Australian botanicals — a number that most distillers would consider reckless — steeped in high-grade grape spirit. Desert lime, wattle seed, peppermint gum leaf, finger lime, Tasmanian pepper berry, lemon myrtle and more: each sourced sustainably from the Australian landscape. The result is a gin that could not exist anywhere else on Earth.
Tasting
The nose is strong eucalyptus and menthol with lemon mint, pineapple sage and nutty wattle seed. The Australian native botanicals announce themselves immediately. On the palate, sharp citrus from desert lime meets deep earthy notes, peppermint gum leaf adds eucalyptus depth, wattle seed contributes nuttiness, finger lime provides caviar-like citrus bursts, Tasmanian pepper berry brings warmth. Despite 25 botanicals, nothing is muddied — the grape spirit base and careful layering keep each element readable. The finish is clean and refreshing with juniper asserting.
The Bottom Line
Applewood earns an 8 for being unapologetically Australian — not Australian-themed, but genuinely of the landscape. Twenty-five native botanicals is audacious; making them all work together is skill. Winemakers understand complexity and balance, and the Carters bring that sensibility to spirits. If you want to taste Australia in a single sip, Applewood is the closest any gin comes. Best with a quality tonic and a wedge of native finger lime.
