Owner and Master Distiller Alby Trotta draws on the region’s abundant native foods and flora to flavour his locally distilled gin range with an array of wild locally harvested botanicals such as quandongs, desert lime, saltbush and native muntries which thrive in rural South Australia’s pristine fresh air.
Based in a restored 1890s farrier’s and stables in the outback township of Quorn, Flinders Gin deliberately leverages its appeal as the only distillery in the region.
The distillery’s tasting room and picturesque outdoor setting brings a touch of rustic luxury to the outback, providing visitors with a memorable experience.
Flinders Gin’s range includes four distinct gins: Farrier’s Gin, a classic, triple distilled premium gin with juniper and native botanicals; Quandong Gin, celebrating the native bush peach; Outback Lemon Lime Gin, combining traditional garnishes with desert limes and aromatic, native lemongrass; and Butterfly Pea Flower Gin, with the apple-blueberry sweetness of native muntries.
They’ve also expanded into tea blends, gin-scented candles, garnishes, and gin salt, blending pink Murray River Salt flakes with the botanicals and herbs re-used after flavouring its gin batches.
Flinders Gin has extended its championing of the region by consciously reducing its impact on the local environment; it’s a zero-waste operation recycles all wastewater, alcohol by-products and botanicals as well as using recyclable glass bottles and packaging products to ensure nature is respected each step of the way.