It’s no secret that Australian spirits are making waves around the world. In the last few years, our distilleries have been earning the country a blue-ribbon reputation for interesting gins packed with native botanicals. One label in particular offers a true Northern Rivers perspective.

Located on a macadamia farm in the Byron Bay hinterland, Cape Byron Distillery is a small, family-run operation that produces gins, whiskies, liqueurs and batched cocktails inspired by the surrounding landscape. Co-founder and distiller Eddie Brooks is committed to showcasing the work of his parents – who have planted over 35,000 trees as part of a rainforest regeneration project on their property – and the abundance of native plants that grow nearby.

There are more than 60 varieties of finger lime that grow in the Northern Rivers, but Brooks and master distiller Jim McEwan use one variety called Byron Sunrise, which grows wild on the property. White Aspen, native raspberries, Davidson’s Plum and macadamia are also used across the distillery’s range of spirits and liqueurs. (The flagship London Dry Gin uses up to 17 native ingredients grown on-site.)

The best way to try the range is by booking a tasting experience at the cellar door, which is just 15 minutes from the centre of Byron Bay. Experiences are by appointment only, and there are several to choose from – including one with a tour of the surrounding rainforest, G&T in hand.