JULY 2026 | Naught Distilling Ruby Gin

Since we last featured them in July 2023, Naught has been busy. Very busy. The team has grown, their production and sales arms have expanded, and their focus has sharpened around a clear ambition: to become Australia’s go-to cocktail gin.

For founder and head distiller Chris Cameron, that means building spirits with purpose. Naught has never been a distillery to release something simply for the sake of keeping the shelves moving. Every gin needs a reason to exist. Every botanical needs to earn its place. Every bottle needs to carry that recognisable Naught balance of texture, flavour and aroma.

It is an approach that has served them rather well. In 2024, all of Naught’s gins picked up major awards at international competitions, with their Overproof Gin taking home the IWSC trophy for Best Classic Gin in the World. Their much-loved Sangiovese Gin also continued its run of success, collecting gold and master medals across multiple competitions. Beyond gin, the same creative minds have also launched Sidekick Mixers, a separate mixer range designed to complement well-made spirits without taking over the glass. Add to that new export markets in Singapore, Thailand, the Philippines, Malaysia and China, and it is safe to say Naught’s wickedly elegant little world is no longer staying tucked away in Melbourne’s north-east.

The original idea was to create a pink gin, but by now you’ve probably noticed that your gin is not pink at all. Chris and the team were drawn to the principle of the style: red-fruit character, gentle sweetness and easy warm-weather appeal. But as development progressed, the colour itself became the challenge. The natural hues coming through the botanicals were extremely subtle and highly sensitive to light, meaning the colour was easily compromised over time.

For some producers, that might have been the point where additives entered the conversation. The team was adamant that no artificial colours would be used, and for Naught, changing the recipe simply to hold a shade of pink would have missed the point entirely. This was always meant to be a gin led by flavour, texture and aroma, not appearance alone. So, rather than force the liquid into a colour-first brief, Chris chose a different path and leaned into an Old Tom style instead.

Ruby Gin’s fruit and honey notes lend themselves beautifully to a fresh, bright G&T, especially when garnished with pomegranate seeds or a few fresh raspberries. The serve brings out the gin’s red-fruit inspiration without relying on colour alone, letting those soft aromatics and rounded Old Tom texture shine through.

But Ruby was also made with cocktails in mind, and this is where Naught’s larger philosophy really comes into play. The team has spent the last few years sharpening its focus on cocktail-led gin, creating spirits that do not disappear the moment they meet citrus, vermouth, syrup or soda. Ruby Gin carries enough flavour and mouthfeel to hold its own, whether in something classic, bright or a little more indulgent.

For Chris, this label was one of the most challenging parts of the entire project. Not because Naught lacked direction, but because Ruby needed to sit comfortably within the distillery’s core range while still marking an important new chapter. This is Naught’s first major release in two years, and the bottle needed to feel worthy of that.

The artwork continues the intricate black-and-white botanical world that Naught is known for, with a soft pink accent. It is considered, elegant and just playful enough, which feels exactly right for the spirit inside.