August 2026 | Dutch Rules Distilling Co. Dutch Ceylon Gin

These days, the Mitcham distillery has grown into something much bigger than a place simply making gin.

The stills are still running, of course, but now they hum alongside a full kitchen, a growing food program and a culinary space that feels equally part cocktail bar, dining room and creative studio. It is an evolution that feels distinctly natural for founder Danny Perera, whose background in Melbourne’s dining scene has always shaped the way Dutch Rules approaches their spirit profile. Drinks here are not designed in isolation. They are built to sit around a table, alongside food, conversation and shared experiences.

That broader direction has always been part of the Dutch Rules DNA. After years working in hospitality and co-founding Sri Lankan-inspired brewery Two Rupees, Danny built the brand around a love of bold flavour, conversation and creative experiences rather than traditional distilling conventions alone.

Dutch Ceylon Gin began with a pun.

More specifically, the familiar idea of “gin & tea” – a pairing most of us know as a comforting splash of Earl Grey beside a G&T or a tall iced-tea cocktail on a warm afternoon. But as development began at Dutch Rules, the team quickly became more interested in the tea itself than the serve surrounding it. What would happen if tea was not simply paired with the gin, but built directly into it?

That question led to a collaboration with Dilmah and, eventually, to one of Dutch Rules’ most layered and distinctive releases to date – a point recently recognised on the world stage, with Dutch Ceylon Gin awarded Gold and 96 points at the IWSC 2026 Awards.

Using real Ceylon tea as a core botanical, Dutch Ceylon approaches flavour in a way that feels noticeably different from many contemporary gins. The tea does not dominate the spirit, nor does it push it into novelty territory. Instead, it acts like a backbone – bringing gentle tannin structure, soft aromatics and a long, elegant finish that quietly ties the entire botanical profile together.

Dutch Ceylon may feel like a fresh new direction for Dutch Rules, but in many ways it fits neatly within the distillery’s growing world of flavour-driven releases.

Alongside their much-loved Thai Gin, flagship New World Dry Gin and the bold, savoury-edged Officer’s Cut Navy Strength, the team has continued expanding into spirits that feel increasingly expressive and nuanced. Since we last collaborated with Dutch Rules, they have also released a Coffee Liqueur built with cocoa nibs, organic vanilla pods, coffee, orange peel and demerara sugar – a rich, decadent addition that reflects the same layered approach to flavour seen throughout the range.

But perhaps more interesting than the products themselves is the direction the distillery is steadily moving towards. Danny and the team are continuing to lean heavily into collaboration and creativity, working alongside chefs, bartenders and local producers to develop spirits shaped by food, seasonality and shared experiences rather than traditional category expectations alone.