Gin's base note. Made from Tasmania.
Tasmania’s first commercial junipers.
First small batch crop available in 2025.
Tasmania’s first commercial junipers.
Tasmania’s gin industry is a huge success. Exponential growth. Global awards. Tasmania’s pure air, pristine water and unique native botanicals distilled by artisans into premium gin.
The one weakness in this story? Every juniper berry is imported.
For a select few, Tasmanian Junipers will fill this provenance gap.
Years in the making.
First small batch crop available in 2025.
Tasmania’s first commercial junipers.
In 2019, a pair of gin-loving curious minds – a Tasmanian native and an agrifood sustainability expert – asked the question: why is the base botanical of every single bottle of Tasmanian gin imported?
The answer? Growing junipers is hard. Trees grow at a glacial pace. Berries take three years to ripen. Hand-harvesting is slow. And junipers need a rare and harsh environment to fruit.
Tasmanian terroir, old world quality.
First small batch crop available in 2025.
First small batch crop available in 2025.
On the edge of the western wilderness, within sight of the pristine mountain sources of our water, Tasmanian Junipers grow in the unique microclimate of Ouse.
Here, Tasmania’s coldest winters and hottest summers mirror the harsh climate of the tiny southern European regions where most commercial junipers are sourced.
First small batch crop available in 2025.
First small batch crop available in 2025.
First small batch crop available in 2025.
Six years after the birth of Tasmanian Junipers, we will harvest our first junipers in autumn 2025. We expect the first batch to support 2,000 – 4,000 litres of gin production, with volumes increasing each year.
We’re inquisitive, we’re putting in the hard work, and we’re quietly determined to grow the best junipers in the world.