RARE TASMANIAN Kunzea Honey Gin

A special, exclusive release of our popular Honey Gin. The second collaboration between forager-chef Analiese Gregory and Taylor & Smith Distilling Co to coincide with the second season of Analiese’s SBS show A Girl’s Guide To Hunting, Fishing and Wild Cooking, where you can view the process behind it’s development.

Celebrating Tasmania's wild coastal terroir, this Gin is distilled with rare Kunzea honey, capturing the bold, resinous character of native Kunzea blossoms with a distinctive coastal earthiness. Each beeswax-lined bottle contains the essence of 561 500 blossoms—an ambrosia that captures the Tasmanian Spirit.

The special relationship between place and flavour defines Taylor & Smith. In a meeting of minds and devotion to craft, it is this same quality that Analiese Gregory celebrates. Rare Tasmanian Kunzea Honey Gin is a new additional to our popular honey range.

TASTING NOTE
Nose: Aromatic and resinous, with a wild floral lift. Notes of fresh Kunzea leaves, native bush honey, and hints of eucalyptus, tea tree, and citrus peel. There’s a subtle sweetness that suggests beeswax and crushed herbs.

Palate: Bright and structured. Juniper-forward, softened by the Kunzea honey—herbaceous, lightly medicinal, and woody-sweet. Hints of lemon myrtle, white pepper, and forest blossoms add complexity.

Finish: Clean and dry with a lingering hum of Tasmanian bushland—soft honey, herbal oils, and a whisper of spice.

SERVING SUGGESTIONS

Here are some of our favourite ways to drink our Rare Tasmanian Kunzea Honey Gin.

KUNZEA ORCHARD
Pear sweetness balanced with peppery warmth.

40ml Kunzea Honey Gin
20ml pear liqueur/juice
10ml lemon juice
Dash pink peppercorn tincture
Top with soda

Shake first three ingredients, strain over ice, top with soda.
Garnish with pear slice. 

KUNZEA SALTBUSH COLLINS

A coastal twist highlighting the gin's herbal notes. Saltbush enhances the honey's complexity.

45ml Kunzea Honey Gin
15ml bush tomato or saltbush cordial
15ml lime juice
Top with soda

Build in highball over ice.
Garnish with saltbush sprig or lemon-salt rim.

FLOOR OF THE FOREST NEGRONI
An earthy Australian interpretation.

30ml Kunzea Honey Gin
20ml dry vermouth
20ml Suze
Dash Davidson plum bitters

Stir over ice, strain into coupe.
Garnish with dried mushroom.