Gin is defined by juniper, but the botanicals around it are where a distillery finds its voice. At Three Little Birds, that voice is South Australian — native gums, herbs, and fruits that grow in the same landscape as the grapes we ferment.
From wine grapes to gin base
Our base spirit starts with leftover wine grapes from Jeanneret Wines, just down the road in the Clare Valley. Fermenting those grapes gives us a clean, grape-forward spirit that carries botanical flavour differently from a traditional grain base.
The botanicals we reach for
Every batch uses a mix of classic and native botanicals. Juniper and coriander seed sit alongside lemon myrtle, strawberry gum, and other Australian natives. The result is a gin that feels familiar — citrus, spice, pine — but with a distinctly local accent.
- Lemon myrtle — bright, citrus-forward, clean
- Strawberry gum — sweet, berry-like, slightly floral
- Coriander seed — warm spice and citrus peel
- Juniper — the pine backbone every gin needs
Closed loop, fuller flavour
Spent botanicals don’t go to waste — they feed local livestock, and kitchen scraps become compost for the vineyard. What’s good for the land tends to taste better in the glass.
You can taste the difference in every bottle, from Signature to Navy Strength to Bramble. Book a tasting and we’ll talk you through what’s in the still.